Name: Chicken and Pepper Skillet with White Wine Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Italian
Ingredients: 2½ pounds chicken pieces; 3 bell peppers; 1 onion; 2 cloves garlic; 3 tablespoons extra virgin olive oil; ½ cup dry white wine; 1 cup tomato passata; 1½ teaspoons salt; ¼ teaspoon ground black pepper

There’s something wonderfully comforting about a good skillet meal, especially one like this Chicken and Pepper Skillet with White Wine Recipe. The tender chicken mingling with sweet peppers and a splash of white wine creates a cozy, flavorful dish that’s surprisingly simple to prepare but leaves you feeling like you’ve just enjoyed a special dinner.

A close-up view of a deep black bowl filled with several golden-brown pieces of cooked chicken covered in a thick, shiny red-orange sauce mixed with chunky pieces of yellow and red bell peppers. The chicken and peppers are coated evenly in the sauce, giving a rich, saucy texture with a glossy finish. The bowl rests on a dark green cloth on a white marbled surface. Behind it, there is a wooden board with slices of white bread resting on top. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chicken and Pepper Skillet with White Wine Recipe
Top Tip
How to Serve Chicken and Pepper Skillet with White Wine Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chicken and Pepper Skillet with White Wine Recipe

Why You'll Love This Recipe

I’ve made this Chicken and Pepper Skillet with White Wine Recipe countless times, and each time it surprises me with how the flavors develop slowly yet beautifully. It’s comfort food with a touch of elegance, perfect for both weeknight family dinners and leisurely weekend meals.

Flavor Depth: The chicken browns to perfection before simmering gently with peppers and wine, creating layers of rich, savory flavor.
Simple Ingredients: You probably already have most items in your pantry, making it a fuss-free yet impressive dish.
One-Pan Wonder: Everything cooks together in one skillet, making cleanup easier and the meal more connected in taste.
Versatile Comfort: It’s equally delicious with crusty bread, over rice, or tossed with pasta—perfect for your favorite sides.

Ingredients & Why They Work

The magic really happens because of the careful balance between fresh vegetables, quality chicken, and the brightness from white wine and tomato passata. Each ingredient plays a role in building that rich yet fresh flavor profile that's so unmistakably delicious.

Flat lay of raw chicken pieces with pale pink skin, three whole bell peppers in red, yellow, and green, one large peeled onion cut in half revealing white layers, two whole uncracked garlic cloves, a small white ceramic bowl filled with golden extra virgin olive oil, a small white ceramic bowl containing clear pale dry white wine, a small white ceramic bowl holding smooth bright red tomato passata, a small white ceramic bowl of coarse white salt, and a small white ceramic bowl with freshly ground black pepper placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken pieces: I recommend skin-on for flavor and moisture, but trimming excess skin helps reduce splatter.
Bell peppers: Use colorful varieties for a sweeter, more vibrant mix—red, yellow, and orange work beautifully.
Onion: A sweet onion softens nicely and adds a subtle base sweetness.
Garlic: Fresh cloves add zest, but garlic powder works fine if you’re in a pinch.
Extra virgin olive oil: It’s the flavor carrier here, so use a good quality one.
Dry white wine: Important for acidity and complexity—don’t skip it! A Sauvignon Blanc or Pinot Grigio works well.
Tomato passata: Smooth and rich, it blends all the flavors together while adding lovely brightness.
Salt and black pepper: Essential for seasoning and balancing the sweetness from the peppers.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to keep this recipe pretty traditional, but you can definitely make it your own. Adding a few sprigs of fresh thyme or a pinch of red pepper flakes can really change things up. Feel free to swap bell peppers for poblano or add mushrooms if you want a earthier vibe.

Variation: Once, I swapped the white wine for dry sherry, and it gave the sauce a slightly nutty depth I adored—try it if you’re curious!

Step-by-Step: How I Make Chicken and Pepper Skillet with White Wine Recipe

A black plate holds two chicken drumsticks layered on top of each other, covered in shiny, thick orange-red sauce. Underneath the chicken, there are bright red and yellow bell pepper strips mixed with sauce, showing a soft texture. A silver fork rests on the left side of the plate, and the plate sits on a green cloth with a white marbled surface below. In the background, a grey bowl contains more chicken pieces in the same sauce. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep with Care

Trimming your chicken pieces and patting them dry is key—it minimizes splattering and helps the chicken brown nicely. While that’s happening, slice your onions and peppers into nice thick strips to retain a bit of bite after cooking. Don’t skip peeling the garlic cloves whole; they add a subtle garlicky background without overpowering the dish.

Step 2: Browning for Flavor

Pour your olive oil into a large skillet over medium-high heat. Brown the chicken pieces well on all sides—this usually takes about 10 to 15 minutes, but it’s really worth it. That golden crust is where so much flavor begins. Resist the urge to rush this step!

Step 3: Adding Aromatics

Once your chicken is browned, toss in the onion slices and whole garlic cloves. Let them soften over medium heat for about 5 minutes, breathing life into the pan with sweet aromas and soft textures.

Step 4: Deglaze and Simmer

Pour in the white wine—it should sizzle and bubble, scraping up those tasty browned bits on the bottom. Let it reduce just a bit to mellow the alcohol, then add your sliced peppers, tomato passata, salt, and pepper. Stir gently to combine everything.

Step 5: Slow Cooking Magic

Reduce the heat to medium-low and cover the pan. Let the chicken simmer gently for 30 to 40 minutes, turning occasionally. Keep an eye on the sauce; if it starts drying out, splash in a little water. When you remove the lid, keep simmering uncovered so the sauce thickens and all those flavors concentrate.

Top Tip

Over the years, I’ve learned a few tricks that really take this Chicken and Pepper Skillet with White Wine Recipe from good to great. Paying attention to the browning step and managing the simmer temperature are game-changers.

Pat-dry Chicken: Dry chicken browns better and reduces messy splatters.
Slow and Low Simmer: Keep the heat gentle during simmering to tenderize without drying out the dish.
Don’t Skip Wine: The acidity lifts all the flavors and balances the sweetness from the peppers.
Adjust Seasoning at the End: Taste and add more salt if needed; it changes with the sweetness of your peppers.

How to Serve Chicken and Pepper Skillet with White Wine Recipe

chicken and pepper skillet - Serving Suggestion

Garnishes

I usually sprinkle fresh parsley or basil on top — it brightens the dish beautifully. Sometimes I add a few lemon zest shavings for a fresh, zesty note that complements the wine and peppers nicely.

Side Dishes

Crusty bread is my go-to for soaking up every bit of that luscious sauce. But it’s also lovely served over creamy polenta, fluffy couscous, or even simple buttered noodles to stretch the meal and balance flavors.

Creative Ways to Present

For a special occasion, I like to serve the chicken on a warm platter surrounded by colorful roasted vegetables and a drizzle of extra sauce. It turns the humble skillet into a centerpiece that feels celebratory and inviting.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it even tastier the next day. Just make sure to cool the dish before refrigerating.

Freezing

This recipe freezes well — I portion it out and freeze in freezer-safe containers. When you’re ready, thaw it overnight in the fridge and reheat gently on the stove, adding a splash of water if the sauce looks dry.

Reheating

Reheat on the stovetop over low heat, stirring occasionally. Avoid the microwave if you can, as slow reheating better preserves the chicken’s tenderness and sauce texture.

Frequently Asked Questions:

Can I use boneless chicken for this recipe?

Yes! Boneless chicken thighs or breasts can be used. Keep in mind they may cook faster, so adjust your cooking time accordingly and watch closely to avoid drying out the chicken.

What type of white wine is best for this recipe?

A dry white wine like Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay works best. Avoid sweet wines as they can alter the intended flavor profile of the dish.

Can I make this recipe in advance?

Absolutely! The flavors actually improve if made a day ahead. Reheat gently on the stovetop before serving, and consider adding a little water or broth if the sauce thickens too much.

What can I serve with Chicken and Pepper Skillet with White Wine Recipe?

This dish pairs wonderfully with crusty bread, polenta, rice, or pasta. Light side salads and steamed greens also complement the rich flavors beautifully.

Final Thoughts

Sharing this Chicken and Pepper Skillet with White Wine Recipe feels like inviting you into my kitchen to enjoy a meal that’s as comforting as it is impressive. This dish has a way of turning simple ingredients into something special without stress. I hope you’ll give it a try and find it becoming a new favorite for your table—there’s something truly satisfying about that juicy chicken and those sweet, wine-infused peppers all coming together in one skillet.