Best 9 Chicken With Red Bell Peppers Recipes

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Craving a dish that's both flavorful and vibrant? Look no further! Chicken with red bell peppers is a classic combination that delivers a burst of color and tantalizing taste in every bite. From quick and easy stir-fries to hearty one-pot meals, this versatile dish offers endless possibilities to suit your cooking style and preferences. Whether you prefer tender, juicy chicken breasts or succulent thighs, the vibrant red bell peppers add a delightful sweetness and crispy texture that complements the chicken perfectly. Get ready to explore a world of culinary delight as we delve into the art of cooking chicken with red bell peppers, offering a range of mouthwatering recipes that will satisfy even the most discerning palate.

Here are our top 9 tried and tested 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

SAUTEED CHICKEN AND RED PEPPERS



Sauteed Chicken and Red Peppers image

Sometimes cooking for one can be a bit of a pain. This is a favorite dish of mine; it's quick, simple, delicious, and a great way to use leftover chicken. Serve on a bed of rice, couscous, or noodles or for a low-carb option, omit the starch.

Provided by Vickie_Clavette

Categories     Meat and Poultry Recipes     Pork

Time 30m

Yield 1

Number Of Ingredients 5

3 slices bacon
¾ cup cubed, cooked chicken
½ red bell pepper, chopped into 1-inch pieces
1 green onion, chopped
1 pinch salt and freshly ground black pepper to taste

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices and drain on paper towels. When cool enough to handle, chop bacon into 1-inch pieces.
  • Add chicken, bell pepper, green onion, and bacon to the skillet. Reduce heat to medium-low and cook until bell pepper has softened and chicken is heated through, 7 to 10 minutes. Season with salt and pepper to taste.

Nutrition Facts : Calories 437.2 calories, Carbohydrate 5.1 g, Cholesterol 78.7 mg, Fat 35.5 g, Fiber 1.6 g, Protein 22.9 g, SaturatedFat 10.5 g, Sodium 821.9 mg, Sugar 2.7 g

CHICKEN WITH RED PEPPER SAUCE



Chicken with Red Pepper Sauce image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 16

6 chicken breast fillets, flattened to 1/4-inch-thick
3 tablespoons olive oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon Italian seasoning
2 tablespoons salted butter
1 tablespoon olive oil
1/2 large onion, finely diced
3 cloves garlic, minced
1 jar (15.5 ounces) roasted red peppers, drained and roughly chopped
1 to 2 cups vegetable or chicken broth
1/2 teaspoon kosher salt, more to taste
Freshly ground black pepper
1/2 cup heavy cream (or more to taste)
One 4-ounce chunk Parmesan, to shave
2 tablespoons finely minced parsley

Steps:

  • For the chicken: Put the chicken in a resealable bag. Add the olive oil, salt, pepper and Italian seasoning to the bag and smush everything together. Seal and refrigerate.
  • For the red pepper sauce: Melt the butter and add the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saute for 2 to 3 minutes or until starting to soften. Add the red peppers and cook for 2 to 3 minutes, until hot.
  • Add the broth (if you like a thicker sauce only add 1 cup broth, for a thinner sauce add 2 cups broth), salt and pepper and stir until heated. Splash in the cream.
  • Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers). You can serve the sauce right away or cool it and bag it up.
  • When ready to cook, heat a grill pan over medium-high heat and grill the chicken until cooked through, about 4 minutes a side.
  • Heat up the red pepper sauce in a pan. Serve everyone a piece of chicken, spoon some sauce over each piece, and garnish with Parmesan shavings and a sprinkling of parsley. Serve with roasted vegetables alongside.

CHICKEN IN RED PEPPER SAUCE



Chicken in Red Pepper Sauce image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 skinless, boneless chicken breasts (about 8 ounces each)
1 red bell pepper, quartered
2 cups low-sodium chicken broth
1 1/2 pounds green beans, trimmed
Juice of 1/2 lemon
2 tablespoons extra-virgin olive oil
Kosher salt
2 tablespoons sliced almonds
2 cloves garlic, lightly crushed
1 thick slice country bread, cut into cubes (1 1/4 cups)
2 tablespoons capers, drained
2 tablespoons roughly chopped fresh parsley

Steps:

  • Put the chicken in a medium Dutch oven or heavy pot and add the bell pepper and chicken broth. Bring to a boil. Cover and reduce the heat to medium low; gently simmer until the chicken is just cooked through, about 12 minutes. Transfer the chicken and bell pepper to a plate using a slotted spoon; let cool. Shred the chicken.
  • Add the beans to the pot with the broth. Increase the heat to high, cover and cook until crisp-tender, 7 minutes. Transfer the beans to a colander using a slotted spoon, reserving the broth in the pot; rinse under cold water and let drain. Transfer to a medium bowl and toss with the lemon juice, 1 tablespoon olive oil and 1/4 teaspoon salt.
  • Meanwhile, lightly toast the almonds in a dry skillet over medium heat, 1 to 2 minutes; remove to a plate and set aside. Add the remaining 1 tablespoon olive oil and the garlic to the skillet. Cook until softened, about 1 minute. Add the bread. Cook, stirring often, until golden, about 5 minutes. Transfer the garlic and bread to a blender or food processor along with the bell pepper, 1/2 cup of the warm broth, 1 tablespoon each capers and parsley, and 1/4 teaspoon salt. Puree until smooth; transfer to a large bowl.
  • Add the chicken to the red pepper sauce; season with salt and toss. Top each serving with the remaining capers and parsley; serve the green beans on the side, sprinkled with the almonds.

Nutrition Facts : Calories 464 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 166 milligrams, Sodium 583 milligrams, Carbohydrate 23 grams, Fiber 6 grams, Protein 58 grams

CHICKEN BREASTS WITH ROASTED RED PEPPERS



Chicken Breasts With Roasted Red Peppers image

Make and share this Chicken Breasts With Roasted Red Peppers recipe from Food.com.

Provided by SusieQusie

Categories     Peppers

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breasts, 6 ounces each
salt
1/2 cup all-purpose flour
3 tablespoons vegetable oil, divided
2 garlic cloves, minced
1 (7 ounce) jar roasted red peppers, cut into strips
3/4 cup fat-free low-sodium chicken broth
2 tablespoons red wine vinegar
1 1/2 teaspoons sugar
1 tablespoon butter
2 tablespoons chopped fresh parsley

Steps:

  • Place each breast between 2 sheets of parchment paper or plastic wrap and pound to an even 1/2-inch thickness. Sprinkle with salt. Coat with flour, shaking off excess.
  • Warm 2 tablespoons of oil in a large skillet over medium-high heat. Cook chicken until golden brown on both sides and cooked through, about 4 minutes per side. Transfer to a platter and cover loosely.
  • Heat remaining 1 tablespoon oil in skillet. Saute garlic until fragrant, about 30 seconds. Add peppers and saute 1 minute more.
  • Add broth, vinegar and sugar; bring to a boil, scaping up browned bits from the bottom of the skillet. Reduce heat and simmer until slightly thickened, about 4 minutes.
  • Remove from heat; stir in butter and parsley until butter melts.
  • Pour sauce over chicken and serve immediately.

CHICKEN WITH RED BELL PEPPERS



Chicken with Red Bell Peppers image

Provided by Dawn Murray

Categories     Chicken     Pepper     Sauté     Valentine's Day     Quick & Easy     Low Cal     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
2 red bell peppers, thinly sliced
2 large garlic cloves, chopped
4 skinless boneless chicken breast halves
All purpose flour
1 cup canned low-salt chicken broth
1/4 cup dry white wine
2 tablespoons chopped fresh parsley

Steps:

  • Melt butter with oil in heavy large skillet over medium-high heat. Add peppers and garlic and sauté until pepper are tender, about 10 minutes. Using slotted spoon, transfer peppers to bowl.
  • Season chicken with salt and pepper. Sprinkle flour over chicken to coat evenly. Add chicken to skillet and sauté until light brown, about 3 minutes per side. Transfer chicken to plate. Return peppers to skillet; add broth and wine. Increase heat to high. Boil until liquid thickens to sauce consistency, scraping up browned bits, about 5 minutes. Return chicken and any juices to skillet. Cook until chicken is cooked through, about 3 minutes. Season with salt and pepper. Transfer chicken and peppers to platter. Sprinkle with parsley.

STIR-FRIED CHICKEN WITH BELL PEPPERS



Stir-Fried Chicken With Bell Peppers image

Follow our recipe to learn how two types of soy sauce add flavor to stir-fried chicken with onion and sweet bell peppers.

Provided by Rhonda Parkinson

Categories     Dinner     Entree

Time 25m

Yield 4

Number Of Ingredients 16

1 pound skinless, boneless chicken breasts (cut into bite-sized pieces)
2 teaspoons light soy sauce
1 teaspoon dark soy sauce
3 teaspoons Chinese rice wine or dry sherry (divided)
Freshly ground black pepper, to taste
4 teaspoons cornstarch (divided)
4 tablespoons chicken broth or water
1 teaspoon granulated sugar
1/2 teaspoon Asian sesame oil
3 tablespoons peanut or vegetable oil for stir-frying (divided)
1 teaspoon finely chopped ginger
1 garlic clove (peeled, finely chopped)
1/2 medium onion (peeled, finely chopped)
1/2 green bell pepper (diced)
1/2 red bell pepper (diced)
1 green onion (finely chopped)

Steps:

  • In a bowl, marinate the chicken with the light soy sauce, dark soy sauce, 1 1/2 teaspoons rice wine or dry sherry, pepper, and 3 teaspoons cornstarch, adding the cornstarch last. Let the chicken stand while preparing the other ingredients.
  • In a small bowl, combine the chicken broth or water, 1 1/2 teaspoons rice wine or dry sherry, sugar, and sesame oil. Whisk in 1 teaspoon cornstarch.
  • Heat a wok over medium-high heat and add 2 tablespoons oil. When the oil is hot, add half the ginger and garlic. Stir for about 10 seconds until aromatic, then add the chicken. Stir-fry the chicken for 2 to 3 minutes, until it turns white and is nearly cooked. Splash a bit of rice wine or dry sherry over the chicken while stir-frying if desired. Remove from the wok and drain in a colander or on paper towels. Clean out the wok.
  • Heat 1 tablespoon oil in the wok. Add the remainder of the ginger and garlic and stir for about 10 seconds until aromatic. Add the onion and green bell pepper. Stir-fry for a minute, then add the red bell pepper. Continue stir-frying for another minute, adding a bit of rice wine or dry sherry, chicken broth or water if the vegetables start to dry out.
  • Push the vegetables to the side and add the chicken. Stir briefly, then push to the sides. Re-stir the sauce and add it into the middle of the wok, stirring quickly to thicken. Stir to mix everything together. Stir in the green onion and serve hot over rice.

Nutrition Facts : Calories 335 kcal, Carbohydrate 11 g, Cholesterol 97 mg, Fiber 1 g, Protein 37 g, SaturatedFat 2 g, Sodium 399 mg, Sugar 5 g, Fat 15 g, ServingSize 3 to 4 servings, UnsaturatedFat 0 g

ROASTED CHICKEN WITH PEPPERS



Roasted Chicken with Peppers image

Make and share this Roasted Chicken with Peppers recipe from Food.com.

Provided by Karen From Colorado

Categories     Chicken

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

1 (3 1/2 lb) chicken, cut up
3 tablespoons olive oil, divided
1 1/2 teaspoons rosemary
1 teaspoon lemon juice
1 1/4 teaspoons salt, divided
3/4 teaspoon pepper, divided
3 bell peppers (1 red, 1 yellow and 1 green)
1 medium onion

Steps:

  • Place washed and dryed chicken in a shallow roasting pan.
  • Combine 2 tablespoons oil, rosemary and lemon juice.
  • Brush over chicken.
  • Sprinkle 1 teaspoons salt and 1/2 teaspoon pepper over chicken.
  • Roast in a preheated 375 degree oven for 15 minutes.
  • Cut bell peppers lengthwise into 1/2 strips.
  • Slice onion into thin wedges.
  • Toss vegetables with remaining oil, salt and pepper.
  • Place veggies around chicken.
  • Continue roasting until veggies are tender and chicken is cooked, about 40 minutes.
  • Serve chicken with peppers and pan drippings.

CHICKEN WITH BELL PEPPERS AND OLIVES



Chicken with Bell Peppers and Olives image

Categories     Chicken     Olive     Pepper     Poultry     Sauté     Quick & Easy     Healthy     Bon Appétit

Yield Serves 2; can be doubled

Number Of Ingredients 7

2 boneless chicken breast halves with skin
2 teaspoons dried herbes de Provence or dried salad herbs
2 tablespoons olive oil
3 cups red, yellow and/or green bell pepper strips
1/3 cup Kalamata olives, pitted, halved
3 large garlic cloves, minced
1/2 cup dry red wine

Steps:

  • Using rolling pin, pound chicken to uniform 1/2-inch thickness. Sprinkle with herbs and salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken, skin side down; cook until brown, about 3 minutes per side. Transfer to plate.
  • Add peppers to same skillet. Sauté over high heat 3 minutes. Add olives and garlic and stir 1 minute. Add wine and boil 1 minute, stirring up any browned bits. Return chicken and any accumulated juices to skillet. Cover, reduce heat to medium-low and simmer until chicken is cooked through, about 3 minutes. Season with salt and pepper and serve.

Tips:

  • To save time, use pre-cut bell peppers or purchase a bag of frozen bell pepper strips.
  • If you don't have a grill, you can cook the chicken and bell peppers in a large skillet over medium heat.
  • For a smoky flavor, grill the chicken and bell peppers over a charcoal grill.
  • To make the dish more flavorful, marinate the chicken in a mixture of olive oil, lemon juice, garlic, and herbs before grilling.
  • Serve the chicken and bell peppers with your favorite sides, such as rice, potatoes, or salad.

Conclusion:

Chicken with red bell peppers is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of tender chicken and sweet, smoky bell peppers is sure to please everyone at the table. With a few simple ingredients and a little bit of time, you can create a meal that is both flavorful and satisfying.

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