Chicken and Peppers Recipe

This Chicken and Peppers Recipe, also known as Pollo alla Romana, is perfect when you want something full of flavor but not too heavy. 

The chicken is gently braised with sweet bell peppers, onion, and tomato until everything is soft and saucy—simple, satisfying, and ideal for a relaxed summer meal.

Growing up in an Italian immigrant household, being self-sufficient was just part of everyday life. The veggie garden was always bursting with fresh produce, and our chickens provided us with eggs and meat. So it was only natural that chicken and whatever seasonal vegetables were on hand often ended up together in the kitchen. One of our family favorites was this Chicken and Peppers Recipe.

It might remind you of a chicken cacciatore recipe, but this dish is much lighter and fresher. It uses fewer tomatoes, which means the sweet, vibrant flavors of the peppers really shine. Instead of a heavy, rich sauce, you get a simple dish that’s full of sunshine and perfect for any time you want something satisfying but not too heavy.

Why you’ll love this recipe

• Easy to make: This rustic Italian recipe is easy to make and has no complicated steps. Plus, it’s very forgiving and almost foolproof! That’s just as well because you’ll be making this recipe more than once! 
• Flavor: Like all slow-cooked dishes, this chicken and peppers recipe develops an amazing depth of flavor and sweetness. The peppers soften perfectly and add incredible flavor to the whole dish.
• Italian classic: Like Chicken Limone, Chicken Pizzaiola, and Italian Chicken Cutlets, this recipe is a beloved Italian classic. Fresh, simple ingredients and comforting home-cooked flavors make it a timeless and satisfying dish for any occasion.
• Family-friendly: If you’re looking for a dish the whole family will love, then look no further. This will be a favorite for years to come, and your family will ask for it time and time again.

For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.

Ingredients

• Chicken – For best results, use skin-on and bone-in chicken pieces. Legs, thighs, and wings work very well in this recipe. I have used a whole chicken, which has been portioned, including the chicken breasts. These have a tendency to be dry, but the tasty sauce in this recipe makes up for any dryness in the chicken breast.
• White wine – Choose a quality dry white wine. It does make a difference. If you don’t drink dry white wine, buy a small bottle or freeze the leftover wine for later use. Use leftover white wine to also make my amazing authentic Tagliatelle Bolognese!
• Tomato passata – This is an Italian-style tomato product made from strained tomatoes that are either uncooked or only lightly cooked. Passata is typically unseasoned, though a fresh basil leaf is sometimes included for flavor. In the US, strained tomatoes are the same thing.
• Bell peppers – When I photographed this recipe, I used yellow and red bell peppers. However, green bell peppers work just as well, and the best flavor comes from using a combination of each – a red, yellow, and green bell pepper.

This chicken and peppers recipe also includes classic Italian basics such as extra virgin olive oil, onion, garlic, salt, and pepper.

See recipe card for quantities.

Instructions

Trim the chicken if needed and pat it dry with paper towels to prevent splattering.

Peel and slice the onion. Halve, seed, and slice bell peppers.

Heat oil in a large pan over high heat. Brown chicken 10–15 mins.

Add onion and whole garlic; cook 5 minutes until soft.

Pour in white wine; let it bubble and reduce.

Add peppers, tomato purée, salt, and pepper; stir gently.

Cover, simmer on low 30–40 mins, turning occasionally. Uncover and simmer until the sauce thickens.

Marcellina’s Hint: Although salt and pepper are added during cooking, be sure to taste and adjust the seasoning at the end. As the peppers cook, they become sweeter, so the dish might need a little extra salt to really bring all the flavors to life.

Substitutions

• Chicken pieces – Use skinless chicken thighs if you prefer. Check the chicken more often as it will cook more quickly.
• Bell peppers – Use Italian sweet peppers, sometimes known as Corno di Toro. These are long, tapered, and curved, resembling a bull’s horn. Or mini sweet peppers.
• Tomato passata – Instead of tomato passata, you can use canned peeled tomatoes, which have been pureed in a food processor or blender.

Variations

• Spicy – add red pepper flakes or finely chopped fresh chili peppers when cooking the onions with the chicken to give the dish a little spiciness. 
• Dried oregano – add a teaspoon of dried oregano halfway through the cooking time.
• Basil – stir through a handful of chopped fresh basil towards the end of the cooking.

Equipment

Use a large skillet or frying pan for this recipe so the chicken isn’t crowded. If the pieces are packed in too tightly, they’ll steam instead of browning—and we want that golden, flavorful crust. A wider pan also helps the sauce cook down nicely. If you use something too deep and narrow, the liquid tends to hang around too long, and you’ll end up with a watery sauce instead of something rich and full of flavor.

Storage

Leftover chicken with peppers can be stored in the fridge in a sealed container for 2 or 3 days. You can also freeze it, and it will be fine in the freezer for a month.

Top tips

• Take the time to brown the chicken well. This step adds so much depth of flavor to the dish. Let the chicken get a nice golden color on the outside before moving on. It’s worth the extra few minutes for that beautiful, rich base.
• Let the white wine reduce properly. After deglazing the pan with white wine, give it time to simmer so the alcohol can cook off completely. You’ll know it’s ready when the liquid has reduced and you can’t smell any alcohol. This creates a more balanced and mellow sauce.
• Once you add the tomato passata, cover the pan and lower the heat. But don’t just walk away—check in now and then, turn the chicken so it cooks evenly, and add a splash of water if the pan starts to dry out.

FAQ

Serving Suggestions

This Chicken and Peppers Recipe is completed with crusty bread to mop up the sauce. Whether you make one of my Italian bread recipes or buy a decent loaf from the bakery, make sure you have plenty on the table—no one wants to miss out on that delicious sauce!!

Related

Butterfly Chicken
Baked Italian Chicken Thighs

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Chicken and Peppers

This is a traditional Roman recipe of chicken gently braised with sweet bell peppers, onion, and tomato until everything is soft and saucy—simple, satisfying, and ideal for a relaxed summer meal.

5 from 2 votes

Print Pin Review

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

Servings:4 people

Author: Marcellina

Ingredients

• ▢ 2½ pounds (1.1 kg) chicken pieces See note 1
• ▢ 3 bell peppers See note 2
• ▢ 1 onion
• ▢ 2 cloves garlic or ½ teaspoon garlic powder
• ▢ 3 tablespoons (45 ml) extra virgin olive oil
• ▢ ½ cup (120ml) dry white wine
• ▢ 1 cup (240ml) tomato passata See note 3
• ▢ 1 ½ teaspoons salt extra as needed
• ▢ ¼ teaspoon ground black pepper

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Instructions

• Prepare the chicken pieces by trimming any excess skin and checking for tiny feather stubs or quills. Don’t worry too much—this is more about personal preference than safety. Pat the chicken dry thoroughly with paper towels to help prevent splattering when frying.
• Peel and slice the onion. Wash the bell peppers, cut them in half, remove the seeds and membranes, then slice into thick strips. Peel the garlic. Set aside.
• Pour the extra virgin olive oil into a large frying pan or skillet over medium high heat. Add the chicken pieces and brown them well on all sides. This may take 10–15 minutes but is essential for building flavor.
• Add the sliced onion and whole peeled garlic cloves. Continue cooking for about 5 minutes, allowing the onions to soften and begin to break down.
• Pour in the white wine and let it bubble up. Allow the alcohol to evaporate and the liquid to reduce slightly.
• Add the sliced peppers, tomato purée, salt, and pepper. Stir gently to combine.
• Reduce the heat to medium-low, cover with a lid, and simmer gently for 30–40 minutes, turning the chicken occasionally. Adjust the heat as needed during the cooking to maintain a gentle simmer. Add a splash of water during cooking if the sauce starts to dry out.
• Remove the lid and continue simmering and turning the chicken until the sauce thickens and excess liquid has evaporated, about 30 minutes. Towards the end of cooking, taste the sauce and adjust the seasoning if needed—the sweetness of the peppers may call for a little more salt.
• Serve hot with crusty bread to soak up the flavorful sauce.

Notes

1. Use a combination of legs, thighs, or wings. A whole portioned chicken can also be used.
2. A mixture of red, yellow, or green bell peppers gives delicious flavor and color. Sweet Italian peppers (the long, tapered type) can also be used.
3. Passata is usually unseasoned, although it may occasionally include a fresh basil leaf for added flavor. In the US, it’s known as strained tomatoes.

Tips for Success

• Brown the chicken well for a rich, flavorful base—don’t rush this step.
• Use a mix of red, yellow, and green bell peppers for extra color and flavor.
• Let the white wine reduce fully so the alcohol cooks off and the sauce mellows.
• After adding tomato passata, cover and lower the heat, but check regularly—turn the chicken and add water if needed.
• Taste and adjust the salt and pepper to your liking.

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Nutritional Estimate Per Serving

Calories: 594kcal | Carbohydrates: 15g | Protein: 38g | Fat: 40g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 145mg | Sodium: 1044mg | Potassium: 901mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3389IU | Vitamin C: 127mg | Calcium: 52mg | Iron: 3mg

Nutritional Disclaimer

Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.