Chicken With Peppers And Tomatoes
Juicy chicken breasts cooked with vibrant peppers, ripe tomatoes, fresh basil, and white wine create a flavorful, colorful dish perfect for a quick, satisfying meal.
Ingredients
Instructions
- Brown the chicken in olive oil for about 5 minutes, then remove and set aside.
- Add minced garlic, peeled, seeded, and diced tomato, and thin strips of sweet yellow pepper to the skillet; sauté until the pepper is tender, about 5 minutes.
- Return the chicken to the skillet and add the minced fresh basil and white wine.
- Cover and simmer until the chicken is tender, approximately 20 minutes.
- Season with salt and pepper to taste.
- Remove the chicken and vegetables from the skillet and keep warm.
- Cook the remaining liquids over high heat until reduced by half.
- Spoon the reduced sauce over the chicken and serve over cooked rice if desired.
Tips & Substitutions
For added flavor, consider marinating the chicken in olive oil, garlic, and basil for an hour before cooking. If you don't have white wine, chicken broth or apple cider vinegar can serve as substitutes. To enhance the dish, try adding other vegetables like zucchini or mushrooms, or use different herbs such as oregano for a Mediterranean twist.
Serving Suggestions
This dish pairs beautifully with cooked rice, which soaks up the delicious sauce. You can also serve it alongside a fresh salad or some crusty bread to balance the flavors. For a heartier meal, consider pairing it with roasted vegetables or a side of quinoa. Explore more Mediterranean recipes for diverse options.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and vegetables in a skillet over medium heat, adding a splash of water or broth to maintain moisture. Heat until warmed through, avoiding overcooking to keep the chicken tender.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken With Peppers And Tomatoes contains roughly 234 calories, with 10g protein, 41g carbohydrates, and 3g fat. It is an excellent source of vitamin C (91% of the Daily Value), iron (85% of the Daily Value), and calcium (31% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 786mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken thighs instead of breasts for this recipe?
Yes, chicken thighs can be used instead of breasts. They tend to be juicier and may require a slightly longer cooking time. Just ensure they reach an internal temperature of 165°F for safety.
How can I make this recipe spicier?
To add some heat, consider incorporating red pepper flakes or diced jalapeños when sautéing the vegetables. You can also serve the dish with a spicy sauce on the side for those who prefer extra kick.
Can I prepare this dish ahead of time?
Absolutely! You can prep the chicken and vegetables in advance and store them separately in the refrigerator. When ready to cook, simply follow the instructions to sauté and simmer. This makes for a quick weeknight meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).