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5.0 from 3 votes

Chicken Thighs with Bell Peppers (Easy One Pot Recipe)

This chicken thighs with bell peppers recipe is a must-try for anyone who loves a dish that's wonderfully flavorful, with a crispy, golden brown exterior and a juicy, tender interior. 

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 4
Calories: 355 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 4 chicken thighs skin on and bone in
  • 1 tablespoon plain flour
  • 1 tablespoon olive oil
  • 1 large onion thickly sliced
  • 3 mixed peppers chopped into 3cm chunks
  • 1 garlic clove finely sliced
  • 1 teaspoon paprika
  • 1 teaspoon red pepper flakes
  • 1 teaspoon dried thyme
  • 1 tablespoon dried rosemary
  • 200 grams cherry tomatoes
  • 1 cup white wine
  • ½ can diced tomatoes

Instructions

    Cup of Yum
  1. Dust chicken thighs with plain flour, shaking off any excess.
  2. Heat the olive oil in a cast iron skillet over medium-high heat. Season with salt and pepper and add them skin side down, and cook for about 5 minutes or until the skin is golden brown and crispy. Flip the thighs and cook for an additional 3 minutes. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add the sliced onion and peppers. Sauté for 5 minutes until they start to soften.
  4. Add the diced tomatoes, paprika, garlic, red pepper flakes, dried thyme, and dried rosemary to the skillet. Stir to coat the vegetables with the spices and cook for about 4 minutes.
  5. Return the chicken thighs to the skillet, placing them on top of the vegetable mixture. Make sure the chicken is nestled into the vegetables. Add the cherry tomatoes and white wine to the skillet. Stir well to combine.
  6. Cover the skillet with a lid or foil and reduce the heat to medium-low. Cook for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender. Stir occasionally and check for doneness.
  7. Once done, remove the lid or foil and let the chicken rest for a few minutes before serving.
  8. Serve the chicken thighs with the bell peppers, onions, and tomatoes, spooning some of the cooking juices over the top.

Notes

  • Choose the right skillet: For this recipe, a cast iron skillet works best. It heats evenly and gives the chicken a nice, crispy skin.
  • Adjust the heat: If you find that the heat is too high and the chicken is browning too quickly, reduce the heat to medium. You want the chicken to cook through without burning the skin.
  • Chicken thighs: Bone-in, skin-on chicken thighs are recommended, as they add more flavor to the dish. If you opt for boneless thighs, reduce the cooking time slightly to avoid overcooking the chicken.
  • Using wine: If you prefer not to use wine, you can substitute it with chicken broth. However, remember that this will alter the dish's flavor slightly.
  • Fridge: After enjoying your delicious chicken thighs with bell peppers, you may have some leftovers. Simply store them in an airtight container in the fridge. They will keep for up to 3 days.
  • Freezer: If you wish to freeze this dish, I recommend doing so before cooking. You can prepare the recipe as instructed up to the point of cooking, then let it cool and freeze it in a freezer-safe container. This will ensure that the ingredients retain their freshness and flavor. When you're ready to enjoy the dish, simply thaw it in the refrigerator overnight and then cook as directed, adding a few extra minutes to the cooking time as needed.

Nutrition Information

Calories 355kcal (18%) Carbohydrates 15g (5%) Protein 21g (42%) Fat 23g (35%) Saturated Fat 6g (30%) Polyunsaturated Fat 5g Monounsaturated Fat 10g Trans Fat 0.1g Cholesterol 111mg (37%) Sodium 185mg (8%) Potassium 722mg (21%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 3607IU (72%) Vitamin C 133mg (148%) Calcium 62mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 355

% Daily Value*

Calories 355kcal 18%
Carbohydrates 15g 5%
Protein 21g 42%
Fat 23g 35%
Saturated Fat 6g 30%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 10g 50%
Trans Fat 0.1g 5%
Cholesterol 111mg 37%
Sodium 185mg 8%
Potassium 722mg 15%
Fiber 4g 16%
Sugar 7g 14%
Vitamin A 3607IU 72%
Vitamin C 133mg 148%
Calcium 62mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.