Chicken with peppers and onions in a skillet, an easy and delicious main course made with chicken thighs that stays very tender and juicy — an idea for how to cook chicken that the whole family will enjoy.
My kids absolutely love chicken and especially when I make it Sicilian-style sweet-and-sour. This time, taking advantage of the summer season and because I adore recipes with peppers, I wanted to cook chicken thighs with peppers and onions. A simple dish made special by the addition of a secret ingredient: smoked paprika.
To cook chicken thighs in a skillet with onions and peppers you don’t need the oven — just a large, heavy-bottomed skillet with a suitable lid to get perfect results. You’ll see that the meat cooked this way will be so tender and succulent that this will always be the right idea when you’re looking for a summer recipe with chicken or peppers.
Let’s go to the kitchen — I’ll tell you how to prepare it, but first take a look at the recipes for oven-baked chicken thighs with potatoes and lemon chicken scaloppine. If you prefer not to use the stovetop, there’s always the recipe for oven-baked chicken with peppers and onions.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients to make chicken with peppers and onions
- 4 lbs chicken (hindquarters)
- 3 bell peppers (large and meaty, red, yellow and green)
- 3 onions
- 1/2 glass white wine
- 1 tbsp honey
- 1 tsp smoked paprika (or sweet)
- 1/2 tsp curry
- to taste salt
- to taste extra virgin olive oil
- 1 pinch garlic
Tools
- 2 Skillets
- 1 Bowl
Steps
Clean the chicken, remove the fattier parts and any remaining feathers; if needed, singe it over the burner to remove any stubborn feathers.
Place the meat in a bowl, add the garlic and spices — you can use regular paprika and omit the curry, or use other spices you prefer. Add the honey (it will make the finished dish really special) and 1/2 glass of white wine, mix and let marinate for at least 30 minutes.
Clean the peppers, remove the seeds and membranes and cut them into strips. Peel and slice the onions and sauté them in olive oil.
Add the peppers, season with salt and let them soften.
Heat another skillet, move the chicken into it and brown it well on all sides, then add all the marinade. Cook for 15 minutes over high heat to let it absorb the flavors thoroughly.
Combine the meat and vegetables in a single pot, adjust the salt, stir, cover and forget about it for at least 45 minutes, cooking over very low heat.
After that time, you’ll see the chicken has released a lot of liquid — remove the lid, raise the heat and continue cooking until the liquids have evaporated and the chicken thighs start to brown again in the cooking juices.
Turn off the heat, cover, let rest for 15–20 minutes and serve — the dish is ready to go to the table.
You can store any leftovers once fully cooled in the refrigerator for 24 hours and reheat them until they reach cooking temperature (to eliminate any potential contamination) before eating.
If you enjoyed this recipe, take a look at:
– Orange chicken in a skillet;
– Citrus chicken breast with orange and lemon;
– Spiced oven-baked chicken with a crunchy coating;
– Easy and delicious pan-roasted chicken;
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