Chicken and peppers, also known as pollo con peperoni, is a simple Roman dish that is big on flavor with just a few ingredients. Chicken thighs, bell peppers, garlic, white wine, and a few canned tomatoes marry together perfectly in this one pan dish that takes less than an hour.

Chicken and peppers in large roasting pan on blue background.

Italian-style chicken with peppers is a favorite in our home because it is easy, satisfying, and beyond delicious.

The sweet bell peppers, tomatoes, and wine mixture gently braise the chicken thighs leaving them tender and full of flavor.

And it’s perfect for during the week because it can be made in less than an hour and is all in one pan.

While you can certainly serve pasta alongside your pollo coi peperoni, it really is great served with a simple green salad and lots of crusty bread (or garlic bread!) to mop up the sauce.

How to make it

Each number corresponds to the numbered written steps below.

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Begin by slicing 4 large bell peppers (a mix of green and red works well). Also, slice 4 cloves of garlic.
Hand crush 1 can of plum tomatoes or use a can of high-quality crushed tomatoes. Drain the tomatoes in a colander. The pulp is what we want to use for this recipe.

With paper towels, pat dry 3.5 to 4 pounds of boneless skinless chicken thighs then season liberally with salt and pepper on both sides.
Heat a large stainless steel frypan or roasting pan (shown in pic 4 above) to medium heat. Once hot, add 2 tablespoons of olive oil and sear the chicken thighs for 5 minutes per side or until browned. Work in batches and do not overcrowd the pan.
Set the seared chicken aside on a plate tented with foil and add 2 more tablespoons of olive oil and the sliced garlic to the pan. Saute for 60 seconds, then add the peppers and mix to coat.
Right away add a 1/2 cup of dry white wine. With a wooden spoon, scrape the bottom of the pan to dislodge the flavor bits.

Add in the plum tomatoes and bring the sauce to a simmer.
Once simmering, add the chicken thighs to the pan and mix to coat.
Partially cover the pan with foil and cook for 30-35 minutes over a simmer stirring occasionally. Note: For white meat, to avoid drying out the chicken, it is important to not cook past 165f internal temp. However, for dark meat (chicken thighs are dark meat), it is better to cook to at least 175f to break down the connective tissue and create a more tender bite of chicken.
If there is still too much liquid in the pan, remove the thighs to a plate, and cook the sauce over medium-high (for 5-10 minutes) to slightly thicken the sauce. Note: If the sauce is thick enough you can skip this step.

Once the liquid reduces and the chicken is coated with the soft peppers and tomatoes, give it a taste test. Season with salt and pepper to get the flavor just right.
Turn off the heat and add a few leaves of fresh hand-torn basil. Serve with crusty Italian bread. Enjoy!

Top tips for perfect chicken with peppers

The chicken. Traditionally this Roman chicken dish is made with a whole chicken cut into pieces with the skin left on. But, I love using chicken thighs for this recipe. They are easy to work with and less expensive than breasts, and while breasts have a tendency to dry out, the higher fat content in the thighs helps prevent that.
The peppers. I used a mixture of red and green bell peppers for my pollo con peperoni (peperoni translates to “peppers” in Italian). You can use any color of bell peppers and if you like things a little spicier, you can also add a long hot or cubanelle pepper to the mix. This would also be great topped with some cherry pepper slices, or Calabrian chili paste for those who like even more heat!
The wine. I used a Sauvignon Blanc for this recipe, but any dry (unoaked) white wine will do. Alternatively, if you prefer to omit the alcohol, you can use low-sodium chicken stock.
Add-ins. I always encourage you to use what is available to you and to experiment a bit. For example, I used basil at the end, but if you prefer to use parsley, you can do that. If you want to toss in another ingredient to add additional flavor, such as olives, feel free to do that as well!

More great chicken recipes

Here are some of my favorite one-pan chicken recipes I know you’ll love!

Chicken Vesuvio – Chicken, potatoes, and peas in a garlic, white wine lemon sauce.
Baked chicken and potatoes – Chicken pieces roasted with potatoes, garlic, parsley, onion, and oregano.
Chicken Scarpariello – Chicken pieces, sausage, and potatoes roasted with bell peppers and cherry peppers in a vinegar-based sauce.
Chicken thighs with fennel and cherry tomatoes – Fennel, chicken thighs, cherry tomatoes, garlic, and onion braised in a white wine sauce and topped with fennel fronds and parsley.
Chicken fra diavolo – Chicken thighs in a spicy garlicky tomato sauce.

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