Chicken and Peppers Skillet

This creamy chicken and peppers skillet is a super simple yet delicious low-carb meal the whole family will enjoy. It’s ready in just 30 minutes, and it might quickly become part of your dinner rotation.

Chicken breasts and crunchy peppers coated in an irresistible creamy, garlicky sauce — dinner doesn’t get better than that!

This creamy chicken and peppers skillet is quick, easy and oh-so-comforting. Everything gets cooked in the same pan and the flavors are simply amazing.

I like to serve this creamy chicken skillet with pasta for an Italian-style dinner, but it’s also perfect over a bed of fluffy rice, quinoa, or even couscous.

Why you’ll love this chicken and peppers recipe

• It's super easy! Seriously, even if you're not a kitchen pro, you can nail this dish. It's straightforward and fuss-free.
• Flavor-packed! The combo of spices, veggies, and that creamy sauce? Simply perfection!
• Easy to make your own. This is a super versatile chicken skillet where you can use any veggies you may have in the fridge.

What you’ll need

Chicken cutlets — I like to make this skillet with thin cutlets as they cook evenly and quickly.

If you have thicker chicken breasts, you can pound them to an even thickness or slice them horizontally into thinner cutlets

Spices — I use a mix of garlic powder, onion granules, dried oregano, dried rosemary, salt, and ground black pepper to season the chicken before searing it.

Olive oil + butter — Using a combination of olive oil and butter provides the benefits of both: the higher smoke point of olive oil and the rich flavor of butter.

Red onion — Slice the onion thinly to cook quickly and get a more subtle flavor.

Bell peppers — Use a mix of colors for a visually appealing dish. Make sure to slice them uniformly for even cooking.

Mushrooms — Any variety of mushrooms will work; button or cremini mushrooms are great options. Slice them evenly and not too thin to maintain a nice texture.

Italian seasoning mix — This is usually a blend of herbs like basil, oregano, rosemary, and thyme. You can make your own mix or use a pre-made one.

Half and half — This adds creaminess to your sauce without being too heavy.

How to make this chicken and peppers skillet

Season the chicken cutlets with garlic powder, onion granules, dried oregano, dried rosemary, salt, and ground black pepper.

Heat a large skillet over medium heat and add the olive oil and butter. Once the butter has melted, place the seasoned chicken cutlets in the skillet.

Cook them for about 4-5 minutes on each side or until they're golden brown and cooked through. Once done, transfer the chicken to a plate and set aside.

In the same skillet, add the finely diced red onion and cook for 2-3 minutes until soft.

Add the bell peppers, mushrooms and crushed garlic and cook for 3-4 minutes until the bell peppers have softened.

Stir in the Italian seasoning mix, then add the half and half and simmer for 5 minutes until thickened.

Next, stir in the grated parmesan and add the cooked chicken back to the skillet. Allow it to bubble for a couple of minutes to heat through.

Sprinkle some freshly chopped parsley on top and serve immediately.

Helpful tips

• Don't hold back on seasoning the chicken. A good rub ensures every bite is packed with flavor.
• Chop your veggies in uniform sizes for even cooking. This is especially important for the bell peppers and mushrooms.
• If your sauce is too thick, thin it with a splash of chicken broth. Too thin? Simmer a bit longer, or add a cornstarch slurry.

Substitutions and variations

• Add some fresh spinach at the end for a boost of nutrition and color.
• To make this chicken skillet dairy free, use coconut cream instead of half and half, and a plant-based Parmesan.
• Add some red pepper flakes or a dash of cayenne to the seasoning mix for a bit of a kick.

What to serve with chicken and peppers

• Serve over pasta and finish with extra Parmesan. This turns the dish into a creamy, Italian-style dinner.
• For a heartier meal, serve with rice to absorb the sauce or with crusty bread for dipping.
• A sprinkle of fresh parsley or basil right before serving adds color and extra flavor.

Leftovers and storage

• Refrigerate leftovers in an airtight container for up to three days.
• Reheat gently, adding a bit of cream or broth to refresh the sauce.
• I don’t recommend freezing this dish because of the creamy sauce.

If you liked this chicken and peppers skillet, you might also like some of my other easy chicken recipes:

• Creamy Garlic Chicken Pasta
• Creamy Mustard Chicken
• Harissa Chicken Pasta
• Chicken White Bean Soup
• Chicken Saag (Chicken Spinach Curry)

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