Name: Chicken and Pepper Stir-Fry Recipe
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Cuisine: Italian
Ingredients: 4 pounds boneless skinless chicken thighs trimmed of any large pieces of fat; salt and pepper to taste; 1/4 cup olive oil divided; 2 large red bell peppers sliced; 2 large green bell peppers sliced; 4 cloves garlic sliced; 1 28-ounce can plum tomatoes hand crushed and drained; 1/2 cup dry white wine; 1/4 cup packed basil leaves hand torn, for finishing

There's just something so comforting about a warm skillet brimming with tender chicken and vibrant peppers cooked in a rich tomato sauce. This Chicken and Pepper Stir-Fry Recipe delivers that cozy feel with a simple, rustic charm that you'll want to make again and again.

A close-up view of a metal pan filled with cooked chicken pieces and sliced bell peppers. The chicken pieces are light brown with a slight sear and mixed with red and green bell pepper strips that are soft and shiny from cooking. Some small green herb leaves are scattered on top, and a wooden spoon with a long handle rests inside the pan, partially mixing the ingredients. The pan surface has some sauce residue with a creamy orange tint, showing the cooked bits stuck to the bottom. The background features a white marbled texture. 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 Stir-Fry Recipe
Top Tip
How to Serve Chicken and Pepper Stir-Fry Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chicken and Pepper Stir-Fry Recipe

Why You'll Love This Recipe

This recipe is one of those versatile classics that feels both special and easy enough for a weeknight. I always appreciate meals that come together quickly but pack a punch of flavor — and this Chicken and Pepper Stir-Fry Recipe does exactly that.

Full of bold, fresh flavors: The mix of sweet bell peppers and tangy tomatoes makes every bite pop with bright, vibrant taste.
Perfectly tender chicken: Cooking the thighs low and slow in the sauce keeps them juicy and flavorful.
Quick and fuss-free: Less time chopping and stir-frying means more time relaxing at the table.
A real crowd-pleaser: Serve with crusty bread or rice and watch everyone dig in happily.

Ingredients & Why They Work

Each ingredient in this chicken and pepper stir-fry has a role that’s more than just taste—it’s about texture, balance, and bringing a little Italian soul to your plate. Here’s how they all come together:

Flat lay of boneless skinless chicken thighs with smooth pale pink flesh, two large sliced red bell peppers showing bright glossy interior and seeds, two large sliced green bell peppers with vivid fresh green flesh, four whole uncracked garlic cloves with creamy white papery skins, a small white ceramic bowl of dry white wine with a pale clear hue, a small white ceramic bowl of golden olive oil, a small white ceramic bowl filled with hand-crushed plum tomato pulp rich deep red in color, a small white ceramic bowl holding fresh torn basil leaves in vibrant green, coarse salt crystals and freshly ground black peppercorns scattered gently, all arranged with perfect symmetry and balanced proportions 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

Boneless skinless chicken thighs: These stay juicy and tender as they cook slowly in the sauce, much better than leaner breasts which can dry out.
Red and green bell peppers: Sliced thin to soften quickly and add a naturally sweet crunch that complements the chicken.
Garlic: Adds aromatic depth—sautéed just until fragrant to avoid bitterness.
Dry white wine: Works wonders to deglaze the pan, lifting those flavorful browned bits that build complexity.
Olive oil: The foundation for searing and sautéing, bringing rich Mediterranean character.
Salt and pepper: Essential for seasoning—never underestimate their power to bring the dish to life.
Fresh basil leaves: Torn and stirred in at the end, basil brightens everything with its fresh herbal lift.
Canned plum tomatoes: The heart of the sauce, providing a robust, slightly sweet tomato flavor that warms up the dish.

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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

One of the things I love about this Chicken and Pepper Stir-Fry Recipe is how easy it is to adjust to your tastes or what’s in your fridge. You can tweak it to be spicier, swap bell peppers for something milder or add extra herbs—it's just really flexible.

Variation: I sometimes toss in sliced mushrooms or onions for added earthiness and texture—it’s a small addition but really ups the flavor game.
Spicy twist: A pinch of red pepper flakes or a drizzle of chili oil can transform this into a dish with a kick when you’re in the mood.
Protein swap: I’ve made this with chicken breasts before—just watch them like a hawk so they don’t dry out. Dark meat is my go-to for this recipe.
Seasonal veggies: Feel free to add zucchini or yellow squash if you want to stretch the recipe and sneak in more veggies.

Step-by-Step: How I Make Chicken and Pepper Stir-Fry Recipe

A white plate with black speckles holds a serving of cooked chicken mixed with sautéed red and green bell pepper slices and light brown onions, all coated in a shiny, thick sauce. A fresh green basil leaf sits on the right side of the plate. A gold fork rests diagonally on the top left, with a piece of chicken and red pepper near its tines. The plate is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepping the Chicken and Tomatoes

First things first—drain your canned plum tomatoes in a colander to remove excess liquid; you want the pulp packed with flavor for the sauce. Then, pat your chicken thighs dry with paper towels—this is key for getting that perfect sear. Season them generously with salt and pepper on both sides.

Step 2: Sear the Chicken

Heat a large stainless steel frypan or roasting pan over medium heat. Once it’s hot, add 2 tablespoons of olive oil. Place the chicken thighs in the pan, but don’t overcrowd them—work in batches if needed. Sear about 5 minutes per side until golden brown. This crust adds incredible flavor, so don’t rush it. After searing, set the chicken aside covered with foil to keep warm.

Step 3: Cook the Peppers and Build Flavor

Add the rest of the olive oil to the pan, then toss in your sliced garlic. Sauté just about 60 seconds until fragrant—don’t let it burn! Then add your sliced red and green bell peppers, stirring to coat everything with the garlicky oil.

Step 4: Deglaze with Wine and Add Tomatoes

Pour in ½ cup of dry white wine and use a wooden spoon to scrape the bottom of your pan—those browned bits are pure flavor gold. Next, stir in the hand-crushed plum tomatoes. Bring everything to a gentle simmer.

Step 5: Simmer with Chicken

Add the seared chicken thighs back to the pan and stir to incorporate all the ingredients. Partially cover the pan with a lid or foil and let it cook on a low simmer for 30-35 minutes, stirring occasionally. This slow simmer breaks down the connective tissue in the thighs, making them tender and juicy.

Step 6: Final Sauce Adjustments

After the cooking time, check consistency. If the sauce still feels watery, remove the chicken to a plate and crank the heat to medium-high to reduce and thicken the sauce for 5-10 minutes. Otherwise, you can skip this step.

Step 7: Season and Serve

Give everything a taste and adjust salt and pepper as needed. Turn off the heat, tear fresh basil leaves over the dish, and serve immediately—crusty bread for mopping sauce is an absolute must in my book!

Top Tip

Over the years, I’ve found a few little tricks that keep this Chicken and Pepper Stir-Fry Recipe tasting its best every time. These simple tips can take your dish from good to unforgettable and save you some headaches in the kitchen.

Pat the chicken dry: Moisture is the enemy of a good sear—dabbing those thighs dry ensures a beautiful golden crust.
Don’t overcrowd the pan: Give your chicken enough room or it will steam instead of sear, losing that tasty crust.
Use dark meat: Chicken thighs are forgiving, staying juicy even with longer cooking times—something I always rely on.
Finish with fresh basil: Adding basil at the end keeps its flavor bright and vibrant, making a big difference.

How to Serve Chicken and Pepper Stir-Fry Recipe

chicken and pepper stir-fry - Serving Suggestion

Garnishes

I always toss fresh torn basil over the dish before serving—it adds a peppery, fragrant herb note that dances on your tongue. Sometimes I’ll add a sprinkle of freshly grated Parmesan for a hint of richness or a drizzle of good-quality extra virgin olive oil to elevate it.

Side Dishes

My favorite way to serve this meal is with thick slices of crusty Italian bread to soak up every drop of the luscious sauce. Alternatively, steamed jasmine or basmati rice works beautifully to make it a more filling feast. For a lighter touch, a crisp green salad with lemon vinaigrette pairs nicely to balance the flavors.

Creative Ways to Present

For special occasions, I like to serve this Chicken and Pepper Stir-Fry Recipe family-style in a large rustic pan placed right in the center of the table. It invites everyone to dig in and share. Garnishing with extra basil leaves or even a handful of toasted pine nuts gives the dish a little wow factor without extra fuss.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the fridge for up to 3 days. I find the flavors actually deepen overnight, so it can be even better the next day. Just be sure to cool it before refrigerating to keep everything fresh.

Freezing

I’ve frozen this dish a couple of times with good results. Let it cool completely, then pack it in freezer-safe containers. It keeps well for about 2 months. Thaw overnight in the fridge to preserve the texture and flavor before reheating.

Reheating

Reheat leftovers gently on the stovetop over medium-low heat to keep the chicken tender and prevent the peppers from turning mushy. Alternatively, the microwave works fine—just cover to avoid drying out. Adding a splash of water or wine while reheating helps maintain the saucy texture.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs in this Chicken and Pepper Stir-Fry Recipe?

You certainly can, but be mindful that chicken breasts cook faster and can dry out if overcooked. If you choose breasts, sear them quickly and reduce the simmer time, keeping an eye on internal temperature to avoid toughness. Thighs are more forgiving and juicier for this recipe’s slow cooking process.

What kind of wine should I use for cooking this Chicken and Pepper Stir-Fry Recipe?

Dry white wines like Pinot Grigio, Sauvignon Blanc, or unoaked Chardonnay work beautifully. They add subtle acidity and depth without overpowering the dish. Avoid heavily oaked or sweet wines, as they can change the flavor balance.

Can this Chicken and Pepper Stir-Fry Recipe be made ahead of time?

Absolutely! You can make it a day ahead—the flavors actually meld beautifully when chilled overnight. Just reheat gently before serving. It also freezes well for longer storage if you plan to prepare it further in advance.

What should I serve with Chicken and Pepper Stir-Fry to complete the meal?

Crusty bread is my go-to because it soaks up all that delicious sauce. Rice is another great option if you want a more substantial side. For a light contrast, a crisp green salad with lemon vinaigrette pairs perfectly to balance the rich tomato sauce.

Final Thoughts

This Chicken and Pepper Stir-Fry Recipe holds a special place in my recipe stash because it reminds me of those comforting dinners where simple ingredients turn magical. It’s approachable, flavorful, and unfussy—everything I want at the end of a busy day. I can’t wait for you to try it and make it your own—it’s sure to become one of those go-to dishes you lean on time and again.