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.

Ingredients shown: white wine, chicken thighs, bell peppers, garlic, and plum tomatoes.

How to make it

Each number corresponds to the numbered written steps below.

  1. Begin by slicing 4 large bell peppers (a mix of green and red works well).  Also, slice 4 cloves of garlic.
  2. 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.

Chicken and peppers recipe process shot collage group number one.

  1. 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. 
  2. 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.
  3. 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.  
  4. 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.

Recipe process shot collage group number two.

  1. Add in the plum tomatoes and bring the sauce to a simmer.
  2. Once simmering, add the chicken thighs to the pan and mix to coat.
  3. 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.
  4. 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.

Recipe process shot collage group number three.

  1. 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.
  2. Turn off the heat and add a few leaves of fresh hand-torn basil.  Serve with crusty Italian bread.  Enjoy!

Chicken and peppers in white plate with fork.

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!

Chicken and peppers in large roasting pan.

More great chicken recipes

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

If you’ve enjoyed this chicken and peppers recipe or any recipe on this site, give it a 5-star rating and leave a review.

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Chicken and Peppers

5 from 13 votes
Prep: 5 minutes
Cook: 50 minutes
Total: 55 minutes
Servings: 6
Chicken thighs, bell peppers, garlic, white wine, and a few canned tomatoes marry together perfectly in this one pan, Roman-style dish. 

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
  • 1/2 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
  • 1 28 ounce can plum tomatoes hand crushed and drained

Instructions 

  • Drain 1 can of plum tomatoes into a colander. The pulp is what we want to use for this recipe.
  • With paper towels, pat the chicken thighs dry, then season liberally with salt and pepper on both sides.
  • Heat a large stainless steel frypan or burner-safe roasting pan to medium heat. Once hot, add 2 tablespoons of olive oil and sear the chicken thighs for 5 minutes per side or until well browned. Work in batches and do not overcrowd the pan.
  • Set the seared chicken aside on a plate tented with foil and add the remaining 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 ½ 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 stir together.
  • Partially cover the pan with a lid or foil and cook for 30-35 minutes over a simmer stirring occasionally.
  • If after 30-35 minutes 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 thicken. 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 tear the basil leaves and sprinkle all over. Serve chicken and peppers with crusty Italian bread to mop up the sauce. Enjoy!

Notes

  • Any type of chicken can be used.  Traditionally pollo coi peperoni is made with whole skin-on chicken pieces.
  • 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.
  • Dry white wines to use include Pinot Grigio, Sauvignon Blanc, or un-oaked Chardonnay.
  • Leftovers can be saved for up to 3 days and can be reheated in the microwave or on the stovetop on medium-low heat until warmed through.

Nutrition

Calories: 709kcal | Carbohydrates: 11.1g | Protein: 89.4g | Fat: 31.2g | Saturated Fat: 7.4g | Cholesterol: 269mg | Sodium: 661mg | Potassium: 1069mg | Fiber: 2g | Sugar: 7.2g | Calcium: 69mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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25 Comments

  1. Lesley Larose says:

    5 stars
    I absolutely love your recipes and this one was a winner. I am so happy that I found you on YouTube as I can always count on you for having simple recipes that don’t use tons of hard-to-find ingredients. Your recipes always turn out great….delicious and not time consuming! Your lemon shrimp pasta is on steady rotation at our house. Restaurant quality and fast to whip up! I must add that your son reviewing your recipes always makes me laugh…keep up the great work!

    1. Tara says:

      We’re happy you’re enjoying the recipes and appreciate the comment, Lesley!

  2. Marie says:

    5 stars
    Wonderful recipe. Delicious!
    Always great recipes.

  3. Eric Grobecker says:

    5 stars
    Super easy and delicious. I used skinless thighs to reduce the fat and don’t like green bell peppers so used red, yellow and orange for taste and color. I think I’ll add a poblano and/or Serrano as well next time for a little spice. I often find myself adding more oil, wine etc than a recipe calls for, but this was spot on with proportions. The fresh basil at the end also adds a great flavor.

  4. Jaime Ehrenreich says:

    Where can I purchase the roaster that you use?

    1. Tara says:

      Hi Jaime, the pan we used in this recipe is an All Clad pan that I found at Home Sense/Home Goods.