Name: Chicken and Peppers in White Wine Sauce 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; 1/4 cup packed basil leaves hand torn, for finishing; 1/2 cup dry white wine

There’s something irresistibly cozy about this Chicken and Peppers in White Wine Sauce Recipe. The tender chicken, sweet peppers, and that luscious white wine sauce come together in a way that makes any night feel special yet totally doable. I promise, once you try it, it’ll quickly become a favorite go-to meal.

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 Peppers in White Wine Sauce Recipe
Top Tip
How to Serve Chicken and Peppers in White Wine Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chicken and Peppers in White Wine Sauce Recipe

Why You'll Love This Recipe

I’m honestly thrilled every time I make this Chicken and Peppers in White Wine Sauce Recipe. It feels like a classic Italian dish that’s full of flavor but doesn’t require hours in the kitchen. Plus, it’s versatile enough to suit different tastes and occasions. Here’s what stands out:

Simple Ingredients: The recipe uses pantry staples and fresh produce, so you don’t have to hunt down anything exotic.
Deep Flavor: Searing the chicken and deglazing with white wine lifts the whole dish to another level — rich and aromatic.
Comforting and Fresh: Sweet bell peppers and fresh basil add brightness that balances the creamy, tomato-based sauce perfectly.
Easy to Scale: Whether it's a family dinner or a casual dinner party, you can easily adjust the quantities without losing any magic.

Ingredients & Why They Work

This recipe strikes a perfect balance between bold and fresh flavors. Each ingredient has a role — the chicken provides delicious richness, the peppers lend sweetness and texture, and the white wine creates a silky sauce that ties everything together. Here’s a quick peek at the key players:

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: Thighs stay juicy and tender even after long simmering compared to breasts, plus their richer flavor is perfect here.
Red and Green Bell Peppers: Their natural sweetness and slight crunch brighten the sauce and add vibrant color.
Garlic: Just a few slices add that irresistible aromatic punch early in cooking.
Dry White Wine: Using a dry white like Pinot Grigio or Sauvignon Blanc gives the sauce acidity and depth without overpowering the dish.
Olive Oil: A good quality olive oil adds silkiness and helps build a flavorful base when sautéing.
Plum Tomatoes (canned): Their dense, sweet pulp makes for a rich sauce, draining the juice helps avoid watery sauce.
Basil Leaves: Added at the end, fresh basil gives a fragrant herbal lift that feels like summer in every bite.
Salt & Pepper: Simple seasoning brings out the natural flavors without masking anything.

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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 the core flavors intact, but one of the beauties of this dish is how easily you can tweak it based on what you have on hand or your mood. For instance, I’ve swapped bell peppers for poblano when I want a little smoky heat or added a pinch of chili flakes for a spicy kick.

Variation: Once, I used skin-on chicken thighs—while it takes a bit longer to render the skin crispy, the dish had a wonderful richness that my family absolutely loved.
Dietary Modification: For a lighter twist, lean chicken breasts work, but watch the cooking time closely to keep them juicy.
Seasonal Swap: Try adding yellow or orange peppers for a sweeter, milder flavor in summer.

Step-by-Step: How I Make Chicken and Peppers in White Wine Sauce 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: Prep & Season Like a Pro

Start by draining the canned plum tomatoes through a colander—this helps you get just the thick pulp for a rich sauce without diluting it. Pat your chicken thighs dry with paper towels—that’s a crucial step for getting a great sear—and then season both sides generously with salt and pepper. Trust me, this edge in seasoning makes a big difference in flavor.

Step 2: Sear Chicken to Golden Perfection

Heat a large stainless steel or cast iron pan over medium heat. Add about two tablespoons of olive oil, then carefully lay the chicken thighs in without overcrowding. Give them about 5 minutes per side to get a deep golden crust—not rushing this step will build delicious flavor. Work in batches if you need to, and set the browned chicken aside tented with foil to keep warm.

Step 3: Garlic and Peppers Join the Party

In the same pan, add the remaining olive oil and sliced garlic. Let it gently sizzle for 60 seconds to soften and become fragrant—don't let it burn! Then toss in your sliced red and green bell peppers. Mix everything so the peppers get coated with the garlicky oil. This quick sauté adds a lovely sweetness and aroma that sets the stage for the sauce.

Step 4: Deglaze with White Wine and Simmer

Pour in half a cup of dry white wine right away and use a wooden spoon to scrape up those flavorful browned bits stuck on the pan’s bottom. Those little bits are flavor gold—don’t skip this! Add the drained plum tomato pulp and bring everything to a gentle simmer. Carefully nestle the chicken thighs back into the pan, stirring to combine.

Step 5: Slow Cook and Finish Strong

Cover the pan partially with a lid or foil, keeping it slightly ajar to let steam escape, and simmer on low for 30-35 minutes. Stir occasionally so the chicken and peppers mingle with the sauce evenly. If, after this time, the sauce feels too watery, remove the chicken to a plate and crank the heat to medium-high. Let the sauce reduce for another 5-10 minutes until it’s beautifully thick and coats the back of a spoon.

Before serving, taste and adjust seasoning with salt and pepper. Off the heat, tear fresh basil leaves over the dish for an herbaceous pop that lifts the whole plate.

Serve this with crusty Italian bread or your favorite rustic loaf—sopping up the sauce is half the fun!

Top Tip

Having made this dish dozens of times, here are a few nuggets I’ve picked up that’ll make your Chicken and Peppers in White Wine Sauce Recipe truly shine:

Dry the Chicken Thoroughly: It’s tempting to skip patting dry, but this makes the sear way better and stops the thighs from steaming in the pan.
Don’t Rush the Sear: Let each side develop a deep golden crust without moving the chicken too soon. This builds flavors you can’t fake.
Use a Good Quality Dry White Wine: I always grab a bottle I’d drink—it impacts the sauce, so choose something crisp like Pinot Grigio or Sauvignon Blanc for the best taste.
Simmer Gently: Keep the heat low and the lid slightly ajar for tender meat that soaks up all the gorgeous sauce flavors without drying out.

How to Serve Chicken and Peppers in White Wine Sauce Recipe

chicken and peppers - Serving Suggestion

Garnishes

I always tear fresh basil leaves right over the finished dish. The fragrant green herbs add such a fresh, summery burst against the tangy tomato sauce and mellow chicken. Sometimes, a sprinkle of freshly grated Parmesan cheese adds a nutty, salty kick that my family can’t get enough of.

Side Dishes

This chicken and peppers combo loves being paired with crusty Italian bread or garlic bread to wipe up every last drop of sauce. I also like a simple green salad tossed lightly with lemon vinaigrette to balance the meal—and roasted potatoes or creamy polenta make for hearty, comforting sides.

Creative Ways to Present

For a dinner party, I’ve plated ditty-sized sautéed chicken pieces with colorful pepper slices arranged artfully around the plate, topped with basil chiffonade. Serving the sauce family-style in a pretty rustic bowl encourages everyone to dig in and feel cozy—perfect for Italian-themed evenings.

Make Ahead and Storage

Storing Leftovers

Any leftovers store beautifully in an airtight container in the fridge for up to 3 days. The flavors actually meld and deepen a bit overnight. Just keep the sauce and chicken together so nothing dries out.

Freezing

I’ve frozen portions of this dish without any issues. Use a freezer-safe container or heavy-duty freezer bags, and freeze for up to 2 months. Thaw overnight in the fridge before reheating gently.

Reheating

To reheat, I usually pop the leftover chicken and sauce in a covered skillet over low-medium heat. Stir gently until warmed through to keep the chicken tender and avoid drying out. Microwaving works too—just cover loosely and heat in short bursts, stirring in between.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

You certainly can! Chicken breasts will cook more quickly, so be careful not to overcook them to keep the meat juicy. Use a meat thermometer and remove them from heat once they reach 165°F (74°C). Thighs are more forgiving and remain tender even with longer cooking times.

What kind of white wine should I use?

Dry white wines like Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay are best because they add acidity and brightness without overpowering the other flavors. Avoid cooking wines or anything too sweet or oaky for this dish.

Can I prepare this recipe ahead of time?

Yes! You can prep the chicken and slice the peppers in advance to save time on the day of cooking. Cooked leftovers taste great reheated and can be stored in the fridge for up to 3 days or frozen for longer storage.

What should I serve alongside this dish?

Crusty bread is ideal for soaking up the delicious sauce. For sides, a simple green salad, creamy polenta, or roasted potatoes complement the dish nicely and round out the meal.

Final Thoughts

This Chicken and Peppers in White Wine Sauce Recipe holds a special place in my repertoire because it’s both comforting and elegant, simple yet packed with flavor. It’s the kind of meal I’m proud to serve friends or family, knowing it’ll bring smiles and full plates. I’m excited for you to try it out and add your own personal spin—once you do, I’m sure it’ll become a kitchen staple for you, too.