Name: Chicken and Pepper Skillet with White Wine Recipe
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Cuisine: Italian
Ingredients: 4 pounds boneless skinless chicken thighs trimmed of any large pieces of fat; 2 large red bell peppers sliced; 2 large green bell peppers sliced; 4 cloves garlic sliced; 1 28-ounce can plum tomatoes hand crushed and drained; 1/2 cup dry white wine; 1/4 cup olive oil divided; Salt and pepper to taste; 1/4 cup packed basil leaves hand torn, for finishing

There’s something incredibly comforting about a meal that fills your kitchen with warm, inviting aromas while tasting rich and satisfying. This Chicken and Pepper Skillet with White Wine Recipe delivers exactly that—a beautiful blend of tender chicken, vibrant peppers, and a subtly tangy white wine sauce that turns simple ingredients into a dish you’ll want to make again and again.

A metal pan filled with cooked pieces of light brown chicken mixed with sliced red and green bell peppers. The chicken looks soft and seasoned with black pepper, while the peppers add bright red and green colors with a slightly shiny texture from cooking. Some small green herbs are scattered on top, adding more color contrast. A wooden spoon with a smooth texture is placed inside the pan, stirring the mix. The pan sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chicken and Pepper Skillet with White Wine Recipe
Top Tip
How to Serve Chicken and Pepper Skillet with White Wine Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chicken and Pepper Skillet with White Wine Recipe

Why You'll Love This Recipe

I’ve made this chicken and peppers skillet countless times, and it never fails to impress. It’s one of those recipes that looks straightforward but tastes truly special. The white wine adds a subtle depth that elevates the whole dish without overwhelming those fresh bell peppers and juicy chicken thighs.

Simple ingredients, big flavor: You only need classic pantry staples and fresh produce to create something restaurant-worthy.
One-pan wonder: This skillet meal requires minimal cleanup and is perfect for busy weeknights or casual dinners with friends.
Comforting but light: The tomato and pepper base paired with white wine keeps things bright and fresh, not heavy or greasy.
Flexible and forgiving: You can swap bell peppers for other veggies or even adjust the wine depending on what you have on hand.

Ingredients & Why They Work

Each ingredient in this Chicken and Pepper Skillet with White Wine Recipe plays a role in building layers of flavor while keeping the dish balanced and fresh. It’s all about combining the right textures and tastes to create something simple yet delicious.

Flat lay of fresh boneless skinless chicken thighs with no visible fat, two large red bell peppers sliced into rings, two large green bell peppers sliced into rings, four peeled garlic cloves sliced, small white ceramic bowl of dry white wine, small white ceramic bowl of golden olive oil, small white ceramic bowl filled with coarse salt and black peppercorns, small white ceramic bowl of hand-torn fresh basil leaves, simple white ceramic bowl containing crushed plum tomatoes drained of liquid, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken thighs: These bring rich flavor and tenderness, especially when seared properly. Dark meat withstands slow cooking without drying out.
Red and green bell peppers: Their sweetness and slight crunch add vibrant color and freshness to the dish.
Garlic: For that aromatic kick that permeates the whole skillet.
Dry white wine: Using a wine like Pinot Grigio or Sauvignon Blanc lends acidity and brightness, enhancing the sauce’s complexity.
Olive oil: It’s the healthy fat that helps everything brown beautifully and adds richness.
Salt and pepper: Essential seasonings that bring out all the natural flavors.
Basil leaves: Fresh basil adds a fragrant herbal note right before serving, lightening the dish.
Plum tomatoes: Their slightly sweet, firm flesh breaks down into a luscious sauce that’s not too watery.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Chicken and Pepper Skillet with White Wine Recipe is how adaptable it is. Over the years, I've played around with it, tuning the seasonings and swapping veggies depending on what’s fresh or what I’m in the mood for.

Variation: Sometimes I add sliced mushrooms or zucchini for extra veggies, especially when summer squash is in season. It adds another layer of texture and flavor that’s lovely with the tomato sauce.
For lighter fare: Try using chicken breasts instead of thighs, but be mindful not to overcook them. They’ll need less time in the skillet.
Mild heat: A pinch of crushed red pepper flakes gives this dish a gentle kick without overpowering the other flavors.
Herb swaps: If you don’t have basil, fresh parsley or oregano work beautifully too.

Step-by-Step: How I Make Chicken and Pepper Skillet with White Wine Recipe

The dish shows a small portion of cooked chicken mixed with sliced red and green bell peppers on a white speckled plate placed on a white marbled surface. The chicken pieces are light brown and covered with a slightly shiny orange-brown sauce that spreads across the plate. Bright red and green pepper slices are soft and glossy, resting evenly around the chicken. A small fresh green basil leaf lies on the right side of the plate as garnish. A silver fork is placed diagonally across the top edge of the plate, with a woman's hand holding a section at the left side. In the background, part of a larger dish with more of the same food is blurred. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Season the Chicken

After trimming any large pieces of fat, I dry the chicken thighs carefully with paper towels—this is key to getting a nice sear. Once they’re dry, I season liberally with salt and pepper on both sides. Don’t be shy here; good seasoning enhances the chicken’s natural flavor.

Step 2: Sear the Chicken

I heat a large stainless steel frypan over medium heat and add a couple of tablespoons of olive oil. Once it shimmers, I lay in the chicken, making sure not to crowd the pan so each piece browns nicely. After about 5 minutes per side, you’ll see a beautiful golden crust—perfect! I do this in batches if needed and keep the cooked pieces warm under foil.

Step 3: Sauté Garlic and Peppers

Next, I add the remaining olive oil and sliced garlic to the pan. Just a quick 60-second sauté softens the garlic without burning it. Then I toss in the thinly sliced red and green bell peppers, stirring to coat everything nicely in that garlicky oil.

Step 4: Deglaze with White Wine and Add Tomatoes

This is where the magic happens. Pouring in ½ cup of dry white wine deglazes the pan, lifting all those delicious browned bits from the bottom. Using a wooden spoon, I scrape gently to incorporate the flavors. Then I add the crushed and drained plum tomatoes, bringing the sauce to a gentle simmer.

Step 5: Simmer with the Chicken

I nestle the seared chicken thighs back into the pan, stirring everything together. Then I partially cover the pan and let it cook over low heat for 30 to 35 minutes. Stir occasionally to keep flavors melding and to prevent sticking. This slow simmer makes the chicken tender and allows the peppers to soften perfectly.

Step 6: Finish and Serve

If the sauce has too much liquid after cooking, I remove the chicken and crank up the heat to thicken the sauce for about 5–10 minutes. Once it's just right, I taste and adjust the seasoning. Turning off the heat, I tear fresh basil leaves over the top—it adds that bright, herbal pop that pulls it all together. Serve with crusty bread for sopping up every last bit of sauce.

Top Tip

Over the years, I’ve learned a few tricks that really make this Chicken and Pepper Skillet with White Wine Recipe shine and come out perfectly every time.

Dry the chicken well: Moisture is the enemy of a good sear—pat your chicken dry to get that golden crust instead of steaming it.
Don’t rush the simmer: Low and slow is key to tender chicken thighs and perfectly softened peppers that soak up the sauce.
Use a good dry white wine: It doesn’t have to be expensive, but a decent-quality wine really improves the flavor profile.
Save the bread: Trust me, you’ll want something crusty nearby to soak up all the delicious sauce—you won’t want to waste a drop!

How to Serve Chicken and Pepper Skillet with White Wine Recipe

chicken and pepper skillet - Serving Suggestion

Garnishes

I’m a sucker for fresh basil torn over the top—it adds a vibrant herbal punch and a touch of color, making the dish feel lively. Sometimes I add a sprinkle of freshly grated Parmesan for an extra savory note, especially if I’m serving it for a cozy dinner.

Side Dishes

I love pairing this skillet with rustic crusty Italian bread to mop up the sauce. Roasted or steamed green beans, a simple arugula salad with lemon vinaigrette, or even creamy polenta are great options too. Those sides keep the meal balanced and add texture contrasts.

Creative Ways to Present

For a special occasion, I’ve served this dish family-style straight from the skillet on the table—always a hit! You can also portion it over a bed of buttery mashed potatoes or even rice pilaf and garnish with a few basil sprigs and a drizzle of good olive oil for a restaurant-quality look.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to three days. Because the sauce thickens overnight, I recommend gently reheating on the stovetop with a splash of water or broth to loosen it back up before serving. This way, the chicken stays moist and the flavors refresh beautifully.

Freezing

If you want to freeze leftovers, I do so in a freezer-safe container, leaving some headspace for expansion. Thaw slowly in the fridge overnight before reheating. The sauce holds up well, but the texture of the peppers softens further, which I actually find even tastier for later meals.

Reheating

I prefer reheating this dish gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Microwaving works too but can dry the chicken if overheated. Adding a splash of water or wine when reheating helps maintain the sauce’s silky texture.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs in this recipe?

You can definitely use chicken breasts if you prefer white meat, but keep in mind they cook faster and dry out more easily. To avoid this, sear them quickly and reduce the simmering time, aiming to cook until just 165°F internal temperature.

What type of white wine is best for this recipe?

Dry white wines like Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay work best because they add brightness without overpowering the dish. Avoid sweet wines which can change the sauce’s flavor balance.

Can I make this recipe gluten-free?

Absolutely! Since the recipe is naturally gluten-free, just make sure any broth or additional ingredients you use are gluten-free too. Serving with gluten-free bread or a side of rice keeps the meal gluten-friendly.

How do I know when the chicken is fully cooked?

Chicken thighs are best cooked to around 175°F internally to break down connective tissue and remain tender. Using a meat thermometer helps ensure perfect doneness without overcooking. The meat should be juicy and easy to pull apart but not falling apart.

Final Thoughts

This Chicken and Pepper Skillet with White Wine Recipe has become a staple in my kitchen because it’s both comforting and elegant in its simplicity. Every time I make it, I’m reminded that great meals don’t need to be complicated—they just need the right ingredients treated with care. I hope you enjoy making and sharing it as much as I do. It’s perfect for gathering friends or just treating yourself to a soulful dinner. Give it a try—you won’t regret it!