Chicken breast with peppers and onions in a skillet — creamy, very tender and tasty chicken bites cooked in a pan. This main course is one you’ll love at the first bite, as delicious as the classic Chicken with peppers and onions in a skillet but faster and more practical. If summer recipes with chicken breast are your concern, or you simply love Oven-baked chicken with peppers and onions, this is the right recipe, because the chicken bites, like those in Mediterranean chicken bites, stay very tender and are accompanied by a delightful creamy sauce.

So if you don’t know How to cook chicken breast and you can’t answer that eternal question, here is the solution!

I often buy chicken breast — this meat is loved by my children and my husband, so we eat it at least once a week. I don’t like it that much myself, so I try to find tasty recipes that make it appealing and keep the chicken breast moist and succulent.

Chicken stew in a pan with peppers is for example one of those tasty recipes that always has great success. To make creamy chicken breast with peppers cooked in a pan you need just a few steps: the recipe is very simple and results in a very flavorful dish, slightly sweet-and-sour with a tasty creamy sauce that begs to be mopped up with bread!

Let’s go to the kitchen now — our recipe is waiting, but not before you take a look at the recipes for Chicken breast in milk and Creamy chicken breast with lemon and orange.

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Do you want to read the recipe in English? Here it is: Chicken breast with peppers.

Take a look:

Difficulty: Very easy
Cost: Very inexpensive
Rest time: 10 Minutes
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian

Ingredients

2 lb chicken breast
2 onions (medium)
2 bell peppers (large and meaty)
to taste salt
to taste extra virgin olive oil
2 tbsp apple cider vinegar (or white wine vinegar)
1 tsp sugar (heaping)
to taste paprika
to taste curry (optional)
to taste black pepper
1 tbsp all-purpose flour

Tools

1 Frying pan
1 Bowl

Steps to make chicken breast in a pan with peppers

Rinse the peppers, remove seeds and membranes, and cut them into small pieces. Peel, rinse and chop one onion.
Put the onion in a pan, brown it with a little olive oil, let it soften and add the peppers with a sprinkle of salt.
Cook over medium heat for 15 minutes.
Cut the chicken breast into bite-sized pieces, place them in a bowl, add the spices and the flour, and mix well.
Once the peppers are softened, add the chicken, increase the heat and let it brown. Pour in the vinegar, add the sugar and stir, season with salt. After the vinegar has evaporated, add 1/2 cup of water and let it cook for another 20 minutes over moderate heat, stirring often.
When the water has evaporated and a thick, creamy sauce has formed on the bottom, turn off the heat, let rest a few minutes and serve.
You can also prepare this dish a few hours in advance; when ready to serve, add a little water, bring to a boil and after a few minutes of resting, serve.
If you liked this recipe, take a look at:
– Creamy chicken strips with orange;
– Grilled chicken marinated with spices and lemon;
– Breaded chicken skewers with peppers and eggplant; – Chicken and peppers in a pan — light recipe;
– Sweet-and-sour chicken with onions — easy in a pan; – Light chicken with lemon and ginger;
– Chicken salad — light recipe with yogurt and carrots;
– Oven-baked chicken cutlets scented with lemon and rosemary;
– Chicken rolls with pistachio;
– Pan-cooked chicken nuggets without frying — easy, quick and very tender.