Name: Easy Chicken Peppers in Tomato Sauce 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 (or ½ teaspoon garlic powder); 3 tablespoons extra virgin olive oil; ½ cup dry white wine; 1 cup tomato passata; 1½ teaspoons salt (extra as needed); ¼ teaspoon ground black pepper

There’s nothing quite like the comforting mix of tender chicken, vibrant bell peppers, and rich tomato sauce simmered together in one pan. This Easy Chicken Peppers in Tomato Sauce Recipe brings a classic, heartwarming dish to your table with effortless flavor and minimal fuss.

A black bowl is filled with five large pieces of chicken, all covered in a thick bright orange sauce. The sauce has visible chunks of red and yellow bell peppers and onions mixed evenly around the chicken pieces. The chicken pieces have a smooth, slightly shiny texture from the sauce. The bowl sits on a dark green cloth over a white marbled surface. In the background, there is a wooden board with two slices of white bread slightly out of focus. 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 Easy Chicken Peppers in Tomato Sauce Recipe
Top Tip
How to Serve Easy Chicken Peppers in Tomato Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Chicken Peppers in Tomato Sauce Recipe

Why You'll Love This Recipe

I absolutely adore this recipe because it turns simple ingredients into a dish that feels like a warm hug on a plate. The slow simmer brings out the best in every component, letting the chicken soak up all those gorgeous pepper and tomato flavors.

Simple, wholesome ingredients: You likely already have most of these in your kitchen, so it’s easy to start cooking.
Deep, comforting flavors: Browning the chicken and slow simmering infuses the tomato sauce with a natural sweetness and richness.
One-pan convenience: Less mess means you can focus on enjoying the cooking process as much as the eating.
Perfect for any season: It feels light enough for a summer meal but hearty enough to warm you on cooler days.

Ingredients & Why They Work

Each ingredient here plays a part in creating harmony between tender chicken and the fresh, aromatic vegetables. I’ll share a few tips to make your shopping and prep a breeze.

Flat lay of raw whole chicken pieces with skin, three vibrant bell peppers—one red, one yellow, one green—each sliced into thick strips, a whole peeled onion cut in half showing its layers, two whole uncracked brown garlic cloves, a small white ceramic bowl filled with golden extra virgin olive oil, a small white bowl with clear dry white wine, another small white bowl holding smooth red tomato passata, a small white bowl of coarse sea salt crystals, and a small white bowl with freshly ground black peppercorns, arranged in perfect symmetry 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: Bone-in skin-on pieces work best for flavor and moisture—don’t skip that browning step!
Bell peppers: Choose colorful bell peppers for sweetness and a bit of bite; red, yellow, and orange peppers add nice balance.
Onion: Adds natural sweetness and depth—yellow onion is a classic choice.
Garlic: Fresh is ideal, but garlic powder can be a handy substitute when in a pinch.
Extra virgin olive oil: The rich, fruity notes elevate this dish and help with the browning process.
Dry white wine: It adds acidity and complexity; if you prefer non-alcoholic, a bit of chicken broth and a squeeze of lemon work well.
Tomato passata: Smooth tomato purée brings that lovely vibrant sauce consistency without chunks.
Salt and ground black pepper: The simple seasoning lets the other flavors shine but will definitely need adjusting to taste at the end.

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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 love tweaking this Easy Chicken Peppers in Tomato Sauce Recipe depending on what I have on hand or my mood—this dish is a great canvas for personalization without losing its soul.

Variation: Sometimes I add a pinch of red pepper flakes for a little subtle heat, which contrasts beautifully with the sweetness of the bell peppers.
Dietary tweak: For a lower-fat version, swap the skin-on chicken for skinless breasts, but keep an eye to avoid drying out the meat.
Seasonal twist: In cooler months, I throw in sliced mushrooms or even a handful of chopped kale near the end for extra earthiness and nutrition.

Step-by-Step: How I Make Easy Chicken Peppers in Tomato Sauce Recipe

The image shows a white plate with a stew made of two main layers. The bottom layer has cooked red and yellow bell pepper slices mixed with a thick red sauce giving a soft, saucy texture. On top, there are two pieces of chicken drumsticks that are fully covered with the same red sauce, having a slightly rough surface from the cooked skin. A silver fork rests on the left side of the plate, and in the background, there is a white bowl holding more of the same stew on a white marbled surface with a green cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Chicken and Veggies Like a Pro

First things first, I trim any excess skin and check the chicken for any stray feathers—it’s a bit of an extra step but worth it for a clean result. Patting the pieces dry is crucial here — it makes the chicken brown beautifully without water causing oil to splatter everywhere. Meanwhile, I slice the onion and peppers into thick, juicy strips. Keeping the garlic whole at this point lets it mellow during cooking without overpowering the sauce.

Step 2: Brown the Chicken for Maximum Flavor

I heat up the extra virgin olive oil over medium-high heat and sear my chicken pieces on all sides until they develop that gorgeous golden crust — this step may take 10-15 minutes, but trust me, it’s where the magic begins. If you rush this, you lose that deep, smoky flavor that defines the dish.

Step 3: Build the Base with Onions, Garlic, and Wine

Once the chicken is well browned, I add the sliced onions and whole garlic cloves directly into the pan. Cooking them for about five minutes softens the onions perfectly and infuses the sauce with sweetness. Then the dry white wine goes in—watch it bubble and let the alcohol evaporate to leave a subtle tang that lifts the whole dish.

Step 4: Add Peppers, Sauce, and Simmer Low and Slow

Next up, the star bell peppers join the party along with that silky tomato passata. I sprinkle in salt and pepper, stir gently, and then reduce the heat to a cozy simmer. Covering the pan lets everything meld together slowly over 30-40 minutes—turn the chicken occasionally so every piece gets that saucy goodness. If things start to dry out, I add a splash of water; patience here really pays off.

Step 5: Finish with a Thick, Flavorful Sauce

Finally, I remove the lid and let the sauce thicken, giving the chicken a chance to soak in the concentrated flavors. About 30 more minutes of gentle simmering does the trick. Don’t forget to taste and adjust salt toward the end, especially because those sweet peppers can change the balance. The end result? Tender chicken drenched in a luscious, vibrant sauce that sings with the sweet tang of peppers and rich tomato.

Top Tip

From my experience making this recipe multiple times, the browning stage is your best friend. Skipping or rushing it means flatter flavor and a less rich sauce. Slow cooking builds layers of taste that make this an all-time favorite for both weeknights and guests.

Pat the chicken dry: Be thorough—wet chicken simply won’t brown and leads to more splatter.
Use a heavy pan: A good skillet or frying pan retains heat evenly, perfect for consistent browning and simmering.
Control the simmer: Keep an eye on the heat—too high and the sauce burns; too low and it won’t reduce properly.
Don’t skip tasting: Adjust salt at the end—bell peppers can vary in sweetness, and a little salt makes everything pop.

How to Serve Easy Chicken Peppers in Tomato Sauce Recipe

chicken peppers in tomato sauce - Serving Suggestion

Garnishes

I usually sprinkle freshly chopped flat-leaf parsley or basil over the top for a splash of green and fresh aroma. Sometimes, a drizzle of extra virgin olive oil right before serving adds a nice glossy finish and boosts the richness, especially if I’m serving it simply with bread.

Side Dishes

This dish pairs beautifully with rustic crusty bread to soak up that delicious sauce—I can’t recommend warm bread enough! For a heartier meal, steamed rice or creamy polenta make great companions. Roasted or sautéed greens on the side balance the flavors nicely as well.

Creative Ways to Present

For special occasions, I love serving this in individual shallow bowls, topped with a sprinkle of toasted pine nuts for crunch. Adding a wedge of lemon on the side lets guests brighten up the dish to their taste. Setting the table with colorful napkins and fresh herbs makes it feel especially festive.

Make Ahead and Storage

Storing Leftovers

I store leftovers in a tightly sealed container in the fridge for up to 3 days. Reheating gently on the stove helps the sauce regain its perfect texture. The flavors actually deepen overnight, so it’s just as delicious the next day.

Freezing

This recipe freezes really well! I portion the chicken and sauce into airtight freezer-safe containers and freeze for up to 3 months. When thawed and reheated slowly, the texture stays moist and the sauce remains wonderfully rich.

Reheating

I like reheating in a skillet over low heat with a splash of water or extra wine if the sauce feels too thick. Covering the pan helps keep the chicken juicy. Avoid microwaving when possible to preserve texture.

Frequently Asked Questions:

Can I use chicken breasts instead of pieces with bone and skin?

You can, but keep in mind that bone-in, skin-on pieces add more flavor and juiciness to this recipe. If you choose breasts, consider boneless skin-on to maintain moisture and reduce cooking time slightly to prevent drying out.

What if I don’t have tomato passata?

If passata isn’t available, a can of crushed tomatoes or smooth tomato sauce works well too. Just avoid chunky varieties, so the sauce stays smooth and consistent in texture.

Can I make this recipe in a slow cooker?

Yes! Brown the chicken and sauté the onions and garlic first for best flavor, then transfer everything to your slow cooker with the rest of the ingredients. Cook on low for 4-5 hours or until chicken is tender.

How do I know when the chicken is cooked through?

The chicken is done when the internal temperature reaches 165°F (74°C) and the meat feels tender when pierced with a fork. The slow simmer ensures even cooking and tender texture.

Final Thoughts

This Easy Chicken Peppers in Tomato Sauce Recipe is one of those dishes where simplicity really shines. It’s a recipe I keep coming back to because it never lets me down—fulfilling, flexible, and so full of flavor. I hope you’ll enjoy making and sharing it as much as I do; trust me, your kitchen will smell amazing and your taste buds will thank you!