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Skillet Chicken Peperonata

Frozen bell peppers are the hack to this 5-ingredient recipe that’s on the table in 20 minutes.

Serves 4
Ready in 20 mins
Prep time 5 mins
Cooking time 15 mins
279 calories per serving


> 1 (1 1/4 lb) pkg boneless, skinless chicken thighs
> 2 tbsp olive oil, divided
> 4 cloves garlic, sliced
> 1 pint grape tomatoes, halved
> 1 (16 oz) bag frozen mixed pepper strips, thawed


Season the chicken with salt and pepper. In a 12-inch skillet, heat 1 tbsp oil on medium-high. Add chicken and cook 5–6 min., flipping halfway through, until light golden brown. Remove from heat and transfer chicken to a plate.
Add remaining 1 tbsp oil to skillet and heat on medium-high. Cook garlic slices for 30 sec.–1 min., stirring constantly. Add the tomatoes and pepper strips. Season with salt and pepper. Cook 8 min., until tomatoes turn into a sauce, stirring occasionally. Pour sauce over chicken and serve immediately.


Garnish with parsley, if desired.

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