Everyday recipes
Chicken & pepper skillet with fresh basil
Tender chicken, sweet peppers and a light tomato sauce in one pan. A colourful midweek dinner with a complete recipe for four.
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Dinner from one generous pan
Chicken and peppers are a useful combination when you want a proper dinner without several pans on the hob. Here, small pieces of chicken cook with red and yellow peppers in a light tomato sauce. Basil and lemon brighten the finish.
Use a wide frying pan with a lid. A crowded, deep saucepan traps steam, so the chicken tends to stew before it colours. If your pan is small, brown the chicken in two batches and return it to the pan for the final simmer.
What to serve alongside
Couscous is a quick option: prepare 240g according to its packet instructions while the chicken simmers. For a different dinner, spoon the skillet over boiled baby potatoes or serve it with crusty bread and a green salad. Rice also works; cook it fresh and follow our rice storage advice if keeping leftovers.
The recipe makes four main-course portions, with a side dish. It is easy to halve for two; use the same cooking temperatures and check doneness rather than halving the cooking time.
Ingredient swaps that work
Chicken thigh fillets are a useful alternative to breast. Trim and cut them into similar-sized pieces; they may need a few extra minutes to cook through. Green peppers have a less sweet flavour but work in the same sauce.
If you do not have fresh basil, use a teaspoon of dried oregano in the sauce instead. Add a handful of chopped parsley at the end if available. The result will taste different, but the same cooking method works.
For a meat-free version, try drained butter beans and sliced mushrooms instead of chicken. Brown the mushrooms first, soften the peppers, then add the beans with the tomatoes and heat through. Use a separate clean pan and utensils when cooking for someone avoiding meat.
Keep the chicken juicy
Cut the chicken into evenly sized pieces and avoid cooking it for much longer once it is safely cooked. The tomato sauce should simmer gently rather than boil fiercely. If it starts drying out before the chicken is ready, add another splash of water and replace the lid.
For another dinner that uses peppers, try our tomato and pepper breakfast eggs. Buying ingredients with a second meal in mind is a simple way to avoid half-used vegetables at the end of the week.
Let's cook
Chicken & pepper skillet with fresh basil
Times are a guide; check that your food is cooked through.
Ingredients
Method
- Pat the chicken dry with kitchen paper. Heat 1 tbsp oil in a large frying pan over a medium-high heat. Add the chicken in a single layer and brown for about 4–5 minutes, turning. Transfer to a plate; it will finish cooking later.
- Lower the heat to medium and add the remaining oil, onion and peppers. Cook for 7–8 minutes, stirring, until beginning to soften.
- Stir in the garlic, paprika and tomato purée for 1 minute. Add the cherry tomatoes and water and scrape up the browned bits from the pan.
- Return the chicken and its juices to the pan. Cover and gently simmer for 8–12 minutes, stirring once or twice. Check the thickest chicken pieces reach 75°C for 30 seconds with a clean food thermometer; cook longer if needed.
- Uncover and simmer briefly if the sauce needs to thicken. Take off the heat, stir in the lemon juice and torn basil, then season and serve with your chosen side.
Allergen notes: Check seasonings and any sides for allergens. Always check product labels and substitutions.
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