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Keep dinner simple but delicious with this easy entree of chicken and bell peppers. Serve over rice, roasted veggies, pasta, or potatoes.
This easy entree is inspired by my Sausage and Peppers Skillet and Skillet Chicken Fajitas. It’s got a little bit of both in there! I love this for a last minute dinner solution when I just don’t want to cook. Some days are just those kind of days, friend.
But the great news is you can throw this together with only chicken, bell peppers, garlic, and a few seasonings.
Ingredients for Quick Chicken and Peppers
- Olive oil: We’re sautéing the chicken and bell peppers in a little oil to get them perfectly browned and tender.
- Chicken breasts: I recommend boneless skinless chicken breasts in this entree but chicken thighs (also boneless and skinless) would work well too. We’ll dice them into small pieces so they cook fast and are mixed in with the peppers.
- Bell peppers: I like to use a mix of bell peppers in this recipe but any color bell pepper will work.
- Garlic: Minced garlic is delightful and pungent. You can mince your own fresh garlic or use a jarred variety.
- Seasonings: Garlic powder, dried basil, dried oregano, salt, and black pepper are the only seasonings you need to flavor this simple stir fry.
How to Make Quick Chicken and Peppers
A detailed list of ingredients (with measurements) and instructions can be found in the recipe card below.
To make this recipe, start by seasoning the chicken and browning it in a little oil. Then set aside.
Add the remaining oil to the skillet with sliced peppers. Sauté until tender-crisp. Add the garlic and sauté until golden. Then stir the chicken back into the skillet and warm.
Serve over white rice, cauliflower rice, roasted veggies, pasta, or potatoes. Of course you can always do what my son does and serve this in flour tortillas!
What Size Skillet Should You Use?
I recommend an 11 or 12″ skillet. You’ll be able to accommodate more food in the pan this way which ensures quick and even cooking. Using a skillet that’s too small increases your cooking time. It also makes it much more difficult to achieve the browning we want.
Is This Entree Good for Meal Prep?
This recipe is delicious for meal prep because both the chicken and bell peppers hold up well after reheating. You can refrigerate in airtight containers in your refrigerator until ready to eat. Warm on the stovetop or in the microwave.
Is This Freezer Friendly?
Yes! You can freeze in an airtight container. When you’re ready to enjoy just thaw and reheat on the stovetop or in the microwave.
How to Serve This
Serve over white rice, cauliflower rice, roasted veggies, pasta, or potatoes.
More recipes like this:
Garlic Crushed Red Pepper Chicken Stir Fry
Quick Chicken and Peppers
Ingredients
- 2 tablespoons olive oil, extra virgin
- 1 pound chicken breasts, skinless, boneless, cut into 1-inch pieces
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- 2 bell peppers, any color
- 1½ teaspoons garlic, minced
Instructions
- Heat 1 tablespoon of oil over medium high heat in a large skillet. Add your chicken to the skillet. Season with salt, garlic powder, basil, oregano, and pepper. Sauté, stirring frequently, for 3 to 4 minutes or until chicken pieces are cooked through with some browning. Set chicken aside when done.
- Cut off and discard the top of your bell peppers. Remove the seeds. Cut peppers into 1-inch pieces so they're similar in size to your chicken.
- Add peppers to the skillet with the remaining oil. Cook for 3 to 4 minutes or until they're tender. Add minced garlic and sauté for about one minute until golden.
- Reduce heat to medium-low. Add chicken back to the skillet and stir everything together. Cover so everything heats through for 1 to 2 minutes. Taste. Add extra salt or pepper if desired.
- Serve over white rice, cauliflower rice, roasted veggies, pasta, or potatoes. Of course you can always do what my son does and serve this in flour tortillas!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sort of bland. I added more garlic and some chicken stock to the peppers, plus added onions. Plenty of S&P.
Hi Martha! This dish doesn’t include chicken stock so I’d definitely recommend increasing the seasoning if you add it or any other liquid.