Chicken Bell Pepper Recipe

I think a lot about quick-prep meals that truly satisfy a craving for comfort food.

This creamy smoked paprika chicken bell pepper recipe delivers on big flavor and comfort without the fuss of multiple dishes. The aroma of sweet smoked paprika filling the kitchen on a chilly evening is a feeling I love.

We combine tender chicken thighs and sweet bell peppers in a rich, velvety tomato glaze that feels special enough for a Sunday dinner, but takes less than 30 minutes to make on a Tuesday. The secret to this chicken bell pepper recipe is in the layering of flavor: from the initial sear to the creamy finish, every step builds depth for a truly unforgettable weeknight meal. This dish is guaranteed to be a new family favorite that everyone will love.

Ingredients

• 680 g (1.5 lbs) boneless, skinless chicken thighs, cut into 3 cm (1.2 inch) pieces: The primary protein source. Thighs are recommended over breast meat for their juiciness, which holds up better during simmering in the sauce. Ensure pieces are roughly the same size to ensure even cooking.
• 15 ml (1 tablespoon) olive oil: Used for searing the chicken and sautéing the vegetables. Choose a standard olive oil or a neutral oil like grapeseed oil for a high smoke point.
• 2 medium bell peppers (one red, one yellow), deseeded and cut into 2.5 cm (1 inch) pieces: The colors add visual appeal while providing a sweet counterpoint to the smoky sauce. Cut them slightly smaller than the chicken pieces to ensure they soften quickly.
• 1 medium onion, finely chopped: Creates the aromatic base for the sauce. Chopping finely allows the onion to break down and melt into the glaze as it simmers. A yellow or brown onion works best here for its balanced flavor.
• 3 cloves garlic, minced: Minced finely to infuse the dish with a pungent aromatic flavor. Add during the blooming phase to ensure the garlic flavor is maximized.
• 30 g (2 tablespoons) tomato paste: A concentrated source of umami and depth that forms the base of the tomato glaze. Cooking the tomato paste for a minute or two before adding liquids activates its flavor and deepens the flavor profile of this chicken bell pepper recipe.
• 15 ml (1 tablespoon) sweet smoked paprika: The key seasoning that provides the signature smoky-sweet flavor to the recipe. Be sure to use sweet smoked paprika, not hot paprika, unless you specifically want to add heat. Do not substitute standard paprika, as it lacks the smoky character central to this dish.
• 5 ml (1 teaspoon) dried oregano: Adds a subtle, slightly earthy herb note that complements the Mediterranean-style tomato sauce. You can use 1 tablespoon of fresh oregano if available.
• 250 ml (1 cup) halal-certified chicken broth: The liquid base used to deglaze the pan and create the initial sauce volume. Use a low-sodium broth to control the overall saltiness of the finished dish.
• 200 g (0.75 cup) crushed tomatoes: Adds body and thickness to the sauce without being too chunky or watery. Canned crushed tomatoes are convenient; use a passata or strained tomatoes for an even smoother sauce if preferred.
• 120 ml (0.5 cup) heavy cream (35-36% fat): Stirred in at the end to create a rich, creamy texture and mellow the acidity of the tomatoes. Use heavy cream rather than half-and-half or light cream for the best thickening power. (To keep this healthy chicken bell pepper recipe dairy-free, use full-fat canned coconut milk.)
• 5 ml (1 teaspoon) apple cider vinegar: A touch of acidity added to balance the richness of the cream and tomatoes. Lemon juice can be used as an alternative if ACV is unavailable.
• Salt and black pepper: Used for seasoning the chicken and adjusting the finished sauce. Season lightly at first, then adjust to taste at the end of cooking.
• 15 g (0.5 oz) fresh parsley, chopped: For garnish, adding a fresh, green color and herby lift to the finished dish.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

1. Prep the Chicken and Vegetables: Pat the chicken pieces thoroughly dry with paper towels; this step is crucial for achieving a good sear. Season the dried chicken lightly with salt and black pepper; a light seasoning now prevents oversalting later. Chop all vegetables (bell peppers, onion, garlic) while the chicken rests.
2. Sear the Chicken: Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering. Add the chicken in a single layer, ensuring not to overcrowd the pan; sear in batches if necessary. Cook for 3-4 minutes per side until deeply golden brown; remove chicken from the pan and set aside on a plate.
3. Sauté Aromatics and Bell Peppers: Reduce heat to medium. Add the chopped onion and bell peppers to the same pan, scraping up any browned bits from the chicken sear. Cook for 6-8 minutes, stirring occasionally, until the vegetables soften and caramelize slightly at the edges. Add the minced garlic, tomato paste, 1 tablespoon of sweet smoked paprika, and dried oregano to the pan. Cook for 2 minutes, stirring constantly, until fragrant and the tomato paste has darkened slightly for this chicken bell pepper recipe.
4. Build the Sauce: Pour in the chicken broth, scraping the bottom of the pan with a wooden spoon to loosen any browned bits (fond) from the chicken sear. Bring to a simmer, then stir in the crushed tomatoes.
5. Simmer and Cook Through: Return the browned chicken to the pan, ensuring it is submerged in the sauce. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and tender. (If the sauce seems too thick at this stage, add another splash of broth or water to thin it out.) The internal temperature of the chicken should reach 165°F (74°C) for a tender finish on this chicken bell pepper recipe.
6. Finish with Cream and Serve: Uncover the pan and stir in the heavy cream and apple cider vinegar. Increase heat to medium-low and simmer gently for another 5-7 minutes, stirring occasionally, until the sauce has thickened into a rich, glossy glaze that coats the back of a spoon. Taste the finished sauce and adjust seasoning with additional salt and pepper as needed before serving this high-protein, family-friendly meal.

What to Serve with this Creamy Chicken Bell Pepper Recipe

This hearty dish is designed to be paired perfectly with a neutral side dish that can absorb the rich, smoky glaze. For a classic family-friendly pairing, serve over a bed of fluffy white rice or steamed brown rice; the rice soaks up all the sauce perfectly. To keep it a low-carb meal, try serving with creamy mashed cauliflower, or alongside roasted asparagus or green beans. For a heartier option, serve with wide egg noodles (like spaetzle) or a crusty piece of sourdough bread to dunk in the sauce.

FAQs about Making Creamy Chicken and Bell Peppers

Can I use chicken breast instead of chicken thighs?

Yes, you can substitute chicken breast. However, chicken thighs are recommended because they stay moister during the simmering process; if using breast meat for this chicken bell pepper recipe, reduce the final simmer time to avoid dryness.

How do I store leftovers and can I freeze this dish?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. While technically freezable, the texture of the sauce (due to the heavy cream) may separate slightly upon reheating, so I don’t recommend freezing this chicken bell pepper recipe if you want a perfect texture.

My sauce seems thin, what did I do wrong with this chicken bell pepper recipe?

Ensure you let the sauce simmer for the full 5-7 minutes after adding the cream; the sauce needs time for the liquid to evaporate and thicken. You can also mix 1 teaspoon of cornstarch with 1 tablespoon of cold water, stir it into the simmering sauce, and cook for 1 minute to thicken quickly.

Can I make this chicken bell pepper recipe with other vegetables?

Yes, this recipe is flexible. You can add mushrooms, zucchini, or spinach during the simmering stage; keep in mind that other vegetables may release additional water, which could change the sauce consistency. When I want to add more vegetables, I sometimes cook them first until soft before adding the chicken back in.

How can I make this recipe dairy-free?

You can replace the heavy cream with full-fat canned coconut milk (not the drinking kind) for a similar creamy texture; keep in mind it will add a subtle coconut flavor to this chicken bell pepper recipe. If you don’t like coconut, use cashew cream or another non-dairy cream alternative.

Meal Prep Tips for Easy Weeknight Dinners

This creamy chicken bell pepper recipe is perfect for meal prep because it holds up well when reheated. Make a large batch on Sunday and divide into single-serving containers for lunches or quick dinners throughout the week. Store the full meal with its chosen side dish (like rice or noodles) in the same container for grab-and-go convenience. To reheat, simply microwave or warm gently in a pan; add a splash of broth or water if the sauce has thickened too much in the fridge.

Conclusion

This creamy smoked paprika chicken bell pepper recipe is the ideal one-pan solution for busy nights when you need a hearty, flavorful meal without a lot of cleanup. The combination of smoky paprika and rich cream over tender chicken and sweet bell peppers makes for a comforting dish that will earn a spot in your regular rotation for quick meals. Save this easy dinner idea to your Pinterest board for later.

Print