Best 6 Chicken With Bell Peppers Onions And Capers Recipes

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Chicken with bell peppers, onions, and capers is a classic dish that is both flavorful and easy to prepare. The combination of tender chicken, colorful bell peppers, crisp onions, and briny capers creates a delicious and satisfying meal. This dish is a perfect weeknight dinner option, as it can be prepared quickly and is packed with wholesome ingredients. Whether you prefer to cook it in a skillet, bake it in the oven, or grill it outdoors, this recipe is sure to delight your taste buds. With its vibrant colors and tantalizing aromas, chicken with bell peppers, onions, and capers is a dish that is sure to impress your family and friends.

Let's cook with our recipes!

CHICKEN AND PEPPERS WITH BALSAMIC VINEGAR



Chicken and Peppers with Balsamic Vinegar image

This is a yummy chicken dish with outstanding flavor that is easy to make. Serve over white rice or by itself.

Provided by ROBYN050501

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Stir-Fry

Time 55m

Yield 4

Number Of Ingredients 10

¼ cup olive oil, divided
4 skinless, boneless chicken breast halves - cut into strips
salt and pepper to taste
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 medium onion, thinly sliced
4 large cloves garlic, finely chopped
1 tablespoon dried basil
¼ cup balsamic vinegar, divided

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
  • Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
  • Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.

Nutrition Facts : Calories 323.5 calories, Carbohydrate 13.2 g, Cholesterol 71.9 mg, Fat 17.6 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 2.9 g, Sodium 71.3 mg, Sugar 6.1 g

CHICKEN PICCATA WITH CAPERS



Chicken Piccata with Capers image

This is a quick and easy recipe for chicken piccata with a caper sauce.

Provided by Sandra1980

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 11

4 (6 ounce) skinless, boneless chicken breast halves
¼ cup all-purpose flour
1 tablespoon butter
1 tablespoon olive oil
½ cup white wine
¼ cup fresh lemon juice
2 tablespoons capers
2 teaspoons minced garlic
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Place each chicken breast between 2 sheets of heavy-duty plastic wrap. Pound breasts to 1/2-inch thickness using a meat mallet or small heavy skillet.
  • Spread flour into a wide, shallow dish. Press chicken into flour to coat completely.
  • Melt butter with olive oil in a large skillet over medium-high heat; cook chicken in hot butter mixture until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Remove chicken from skillet to a serving platter and cover with a lid to keep warm.
  • Pour white wine, lemon juice, capers, and garlic into the pan. Bring the liquid to a boil while scraping the browned bits of food from the bottom of the pan with a wooden spoon; cook at a boil until slightly thickened, about 2 minutes. Season the mixture with salt and pepper.
  • Drizzle sauce over and around the chicken; garnish with parsley.

Nutrition Facts : Calories 330.4 calories, Carbohydrate 9.6 g, Cholesterol 111.4 mg, Fat 11.8 g, Fiber 0.5 g, Protein 39.3 g, SaturatedFat 3.8 g, Sodium 386.6 mg, Sugar 0.7 g

CHICKEN WITH BELL PEPPERS, ONIONS AND CAPERS



Chicken with Bell Peppers, Onions and Capers image

Categories     Chicken     Garlic     Onion     Pepper     Bacon     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

5 bacon slices, chopped
1 3 1/2-pound chicken, cut into 8 pieces
2 green bell peppers, seeded, sliced
2 cups coarsely chopped onions
6 large garlic cloves, minced
1 28-ounce can diced peeled tomatoes with juices
3/4 cup canned chicken broth
2 tablespoons chopped fresh oregano or 2 teaspoons dried
2 bay leaves
Large pinch of cayenne pepper
1/4 cup drained capers

Steps:

  • Cook bacon in Dutch oven over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to bowl. Season chicken with salt and pepper. Working in batches, add chicken to Dutch oven and brown on all sides, about 7 minutes. Transfer chicken to plate. Spoon off 2 tablespoons fat from Dutch oven and discard. Add peppers and onions to Dutch oven: sauté until onions are tender and golden, about 8 minutes. Add garlic; stir 1 minute. Add tomatoes with their juices, broth, oregano, bay leaves, cayenne and bacon; bring to boil.
  • Return chicken to Dutch oven. Reduce heat, cover and simmer until chicken is cooked through, about 20 minutes. Add capers. Transfer chicken to bowl. Boil sauce until slightly thickened, about 8 minutes. Season with salt and pepper. Spoon sauce over chicken.

CHICKEN WITH PEPPERS AND ONIONS



Chicken With Peppers and Onions image

Make and share this Chicken With Peppers and Onions recipe from Food.com.

Provided by CookinMamaof3

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts
1/2 teaspoon garlic salt
2 green bell peppers, sliced into strips
1 large white onion, sliced into strips
2 garlic cloves, minced
1 cup mozzarella cheese
2 tablespoons butter
4 tablespoons olive oil
1/2 cup water

Steps:

  • Sprinkle chicken with garlic salt. In skillet, melt 1 tablspoon butter and add 1 tablespoon olive oil.
  • Cook chicken over medium high heat until done. Sprinkle 1/4 cup mozzarella on each breast. Remove from heat and allow cheese to melt.
  • To another skillet, add remaining olive oil and butter.
  • Add onions, peppers and minced garlic and cook on medium high. Add water and cover.
  • Cook until peppers and onions are tender, stirring often. Remove lid and cook until water evaporates.
  • Place peppers and onions over chicken and serve.

Nutrition Facts : Calories 413.9, Fat 27.1, SaturatedFat 9.6, Cholesterol 105.8, Sodium 297.2, Carbohydrate 7.7, Fiber 1.6, Sugar 3.3, Protein 34.5

CRISPY CHICKEN THIGHS WITH PEPPERS, CAPERS AND OLIVES



Crispy Chicken Thighs With Peppers, Capers and Olives image

The Italian technique employed here - sautéing chicken with a weighted pan on top - is called al mattone. It yields a crisp, burnished skin and very juicy meat. Instead of the usual spatchcocked bird, this recipe calls for large bone-in, skin-on thighs. Cook them in a cast iron pan, if you can, for even heat, but any heavy skillet will do. For a bit of smokiness, the chicken may be cooked (in the cast iron pan) over a charcoal grill. The accompanying sweet pepper stew can be made up to a day in advance and reheated, and starting your seasoning early - an hour ahead or up to 24 - will result in the tastiest chicken.

Provided by David Tanis

Categories     poultry, main course

Time 1h

Yield 6 servings

Number Of Ingredients 18

6 large bone-in, skin-on chicken thighs (about 2 pounds)
Kosher salt (Diamond Crystal) and black pepper
2 garlic cloves, grated or minced
2 large sprigs rosemary, very roughly chopped
Pinch of red-pepper flakes
Grated zest and juice of 1 small lemon (about 1 teaspoon zest and about 3 tablespoons juice)
4 tablespoons extra-virgin olive oil
2 tablespoons extra-virgin olive oil
2 medium red onions, sliced in 1/4-inch half-moons (about 3 cups)
6 bell peppers, in assorted colors, if possible, sliced 3/8-inch lengthwise (about 8 cups)
Kosher salt (Diamond Crystal) and black pepper
3 garlic cloves, grated or minced
Pinch of red-pepper flakes
1/2 cup green olives (like Castelvetrano)
1/2 cup black olives (like Niçoise)
2 tablespoons red wine vinegar
1 tablespoon capers, roughly chopped
Pinch of dried oregano

Steps:

  • Start the chicken: Pat chicken dry and place in a large bowl. Season well with salt and pepper. Add garlic, rosemary, red-pepper flakes, lemon zest and juice. Add 1 tablespoon olive oil and toss the thighs to coat, using hands to smear the mixture evenly over the chicken. Let marinate for 1 hour at room temperature, or, if time permits, overnight in the refrigerator.
  • Make the peppers: Put 2 tablespoons olive oil in a large, wide skillet with a lid over medium-high heat. When oil begins to look wavy, add onions and stir to coat. When the onions begin to soften (don't let them brown), add peppers and stir to combine. Season well with salt and pepper, and add garlic and red-pepper flakes. Stir to incorporate and reduce heat to medium. Cover, leaving the lid ajar.
  • Cook mixture for about 15 minutes, stirring frequently, until completely soft. Add olives, vinegar and capers, and cook for a few minutes more, just to meld the flavors. Taste and adjust seasoning. Sprinkle with oregano. Set aside. Serve warm or at room temperature.
  • Cook the chicken: Place a large cast iron or heavy-bottomed skillet over high heat. Add remaining 3 tablespoons olive oil. When oil is wavy, add chicken thighs, skin-side down. Shake the pan to make sure the chicken isn't sticking.
  • Lower the heat to medium. Place a piece of parchment or aluminum foil on top of chicken and set another skillet on top. Add some weight - a brick or canned goods, for example - to the top skillet. Set heat to low and cook for 20 minutes, checking occasionally to be sure chicken isn't sticking, until the skin side is beautifully browned.
  • Turn thighs over and cook for 10 minutes more, until thighs are cooked through. (To test, pierce the chicken with a paring knife. The juices should run clear.) If you wish, turn the thighs skin-side down again and let crisp for a few more minutes.
  • Serve 1 thigh and a large spoonful of stewed peppers to each guest. Leftover peppers, if any remain, will keep in an airtight container in the refrigerator for up to a week.

CHICKEN WITH ONIONS, OLIVES AND CAPERS



Chicken With Onions, Olives and Capers image

Cut this out of our local newspaper eons ago and finally got around to trying it. I loved the fact that the author made it so simple to follow with approximate times for each step so that even the newest cooks could attempt it. Medium high seemed too high on my gas range and everything was cooking too quickly so I went to medium. Other than that, it was easy to follow. We really enjoyed the flavor because we love olives and capers. Next time I'm going to try adding some artichoke hearts!

Provided by Texas Aggie Mom

Categories     Chicken Breast

Time 28m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
4 garlic cloves, minced
1 slice bacon, chopped
4 boneless skinless chicken breast halves
1 small onion, thinly sliced
1/4 cup white wine
1/4 cup chicken broth
1/2 cup green olives (with pimentos, chopped)
1 tablespoon capers
fresh ground pepper

Steps:

  • Heat the olive oil in a large skillet over medium high heat.
  • Add the garlic and the bacon and cook, stirring, until the garlic turns golden (about 2 minutes).
  • Add the chicken and cook until browned, about 3 minutes per side.
  • Remove chicken to a warm platter and set aside.
  • Add onion slices to the skillet and cook, stirring often , until the onion wilts and turns golden brown (about 4 minutes).
  • Stir in the wine, scraping up the browned bits in the pan. Cook until the wine reduces to a syrup (about 6 minutes).
  • Add the chicken broth and cook until reduced slightly (about 3 minutes).
  • Return the chicken to the pan and turn to coat with the sauce.
  • Add the olives and the capers.
  • Reduce heat to simmer and cook to combine flavors (about 2 minutes).
  • Season with pepper to taste.

Nutrition Facts : Calories 236.9, Fat 10.1, SaturatedFat 2.1, Cholesterol 72.3, Sodium 498.6, Carbohydrate 4, Fiber 0.9, Sugar 1.1, Protein 28.8

Tips:

  • Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and efficient in the kitchen.
  • Choose ripe bell peppers: Look for bell peppers that are firm, brightly colored, and have no blemishes. Avoid peppers that are soft, wrinkled, or have brown spots.
  • Slice the bell peppers thinly: This will help them cook evenly and quickly.
  • Use a large skillet: This will give the chicken and vegetables plenty of room to cook without overcrowding.
  • Season the chicken generously: Don't be afraid to use plenty of salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
  • Cook the chicken over medium-high heat: This will help it brown quickly and evenly.
  • Stir the chicken and vegetables frequently: This will help prevent them from sticking to the pan and burning.
  • Add the capers at the end of cooking: This will help preserve their flavor and texture.
  • Serve the chicken and vegetables immediately: This dish is best enjoyed hot and fresh.

Conclusion:

This chicken with bell peppers, onions, and capers is a quick and easy weeknight meal that's packed with flavor. The chicken is juicy and tender, the vegetables are colorful and crisp, and the capers add a briny, salty flavor that brings the whole dish together. This dish is sure to be a hit with your family and friends.

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