Name: Chicken and Peppers in White Wine 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; 1 ½ teaspoons salt; ¼ teaspoon ground black pepper

There's something so comforting about tender chicken mingling with sweet bell peppers in a luscious white wine sauce. This Chicken and Peppers in White Wine Sauce Recipe has an old-world charm that makes any meal feel special, especially when shared with family or friends.

The image shows a dark bowl filled with a stew made of several chicken pieces cooked in a thick, shiny orange-red sauce with visible chunks of red and yellow bell peppers. The chicken has a tender appearance with the sauce coating each piece. The bowl sits on a green cloth placed over a white marbled surface, and in the background, there is a blurred wooden board with two slices of white bread on it. 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 Chicken and Peppers in White Wine Sauce Recipe
Top Tip
How to Serve Chicken and Peppers in White Wine Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chicken and Peppers in White Wine Sauce Recipe

Why You'll Love This Recipe

I have to say, this dish holds a special place in my heart because it’s both elegant and approachable. The flavors develop so beautifully, and it’s one of those recipes where patience really pays off with deep, rich sauce and tender chicken.

Simple Ingredients: You only need a handful of pantry staples and fresh produce to create something impressive.
Slow-Cooked Flavor: The gentle simmer melds the chicken and peppers together into a harmonious, fragrant dish.
Versatile Serving: It pairs perfectly with crusty bread, pasta, or creamy polenta – you get to choose your favorite base.
Comforting Yet Light: Despite the rich sauce, the recipe feels fresh and not overly heavy thanks to the white wine and veggies.

Ingredients & Why They Work

Each ingredient in this Chicken and Peppers in White Wine Sauce Recipe plays a key role. The balance between the savory chicken, sweet peppers, and tangy white wine sauce creates a dish that’s both comforting and vibrant. Here’s why I love them all:

Flat lay of fresh raw chicken pieces with pale pink skin and white fat, three glossy bell peppers in red, yellow, and green, a whole peeled white onion with translucent layers, two uncracked brown garlic cloves, small white ceramic bowl with golden extra virgin olive oil, small white ceramic bowl filled with pale straw-colored dry white wine, small white ceramic bowl containing smooth bright red tomato passata, small white ceramic bowls holding coarse sea salt and ground black peppercorns placed symmetrically, all arranged in perfect balance 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: I prefer bone-in pieces because they give extra flavor and stay juicy.
Bell Peppers: Using a mix of colors (red, yellow, orange) adds sweetness and visual appeal.
Onion: Adds sweetness and depth when it softens and breaks down in the pan.
Garlic: Brings a subtle aromatic warmth that’s essential but not overpowering.
Extra Virgin Olive Oil: For richness and a beautiful depth of flavor without heaviness.
Dry White Wine: The star for that bright acidity and subtle complexity in the sauce.
Tomato Passata: Smooth and fresh, it melds perfectly with the wine and peppers to make a silky sauce.
Salt & Black Pepper: Essential for seasoning — I always taste and adjust near the end for balance.

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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

This Chicken and Peppers in White Wine Sauce Recipe is a perfect canvas to tweak according to your taste — that’s part of the fun. I’ve tried adding my own twists, and it always feels like making the dish truly mine.

Variation: Sometimes, I swap out the white wine for chicken broth and a splash of lemon juice when I want a lighter, alcohol-free version that still bursts with flavor.
Spicy Kick: Adding a pinch of red pepper flakes with the onions gives the sauce a delightful warmth that I adore on chillier evenings.
Herb Boost: Toss in fresh thyme or rosemary during the simmer to add an earthy aroma that complements the peppers beautifully.

Step-by-Step: How I Make Chicken and Peppers in White Wine Sauce Recipe

A black plate holds a food dish with two layers: the bottom layer has sliced red and yellow bell peppers with a shiny tomato sauce covering them, and on top, two chicken drumsticks are coated in the same thick red sauce, showing a slightly textured surface. A metal fork rests on the left side of the plate, and in the background, there is a glimpse of a matching black bowl filled with more of the dish. The setting includes a green cloth underneath the plate on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepping the Chicken and Veggies

First things first — I like to give the chicken pieces a little love by trimming any loose skin or tiny feather quills. It’s mostly about preference, but it helps the dish look neat and keeps textures pleasant. Patting the chicken dry with paper towels is a must here because it stops the oil from popping and helps achieve a nice golden-brown crust when you sauté.

Step 2: Slicing Onions and Peppers

While the chicken is drying off, I peel the onion and slice it thinly. Washing and deseeding the peppers is a breeze — I usually cut them in half, remove the membranes, then slice into thick strips. This way, the peppers keep their texture during cooking but still get tender and sweet.

Step 3: Browning the Chicken

Heating extra virgin olive oil over medium-high heat, I add the chicken pieces and let them brown thoroughly on all sides. This step takes about 10–15 minutes, but I never rush it — those golden edges add invaluable flavor to the final dish.

Step 4: Cooking Onions and Garlic

Once the chicken looks beautifully seared, in go the sliced onions and peeled garlic cloves. I cook these for about 5 minutes until the onions soften and start to break down, releasing their sweetness into the pan.

Step 5: Deglazing with White Wine

Time for the magic: pour in the dry white wine. I love watching it bubble up, loosening all the browned bits stuck to the pan (that’s where the flavor hides). I let it bubble away until the alcohol evaporates and the liquid reduces slightly, concentrating the taste.

Step 6: Adding Peppers and Sauce Ingredients

Next, I stir in the sliced bell peppers, tomato passata, salt, and black pepper. It’s important to combine gently here so you don’t break up the chicken but ensure everything is well-coated in that rich sauce.

Step 7: Simmering to Perfection

Reducing the heat to medium-low, I cover the skillet with a lid and let everything simmer slowly for 30–40 minutes, turning the chicken every so often. The low and slow approach lets all those flavors melt together beautifully. If the sauce starts getting too thick or dry, I add a splash of water to keep it saucy without diluting the flavors.

Step 8: Finishing the Sauce

Finally, I remove the lid and keep simmering until the sauce thickens and the excess liquid evaporates, usually about another half hour. Right at the end, I always give it a taste and adjust the seasoning—the peppers’ natural sweetness might mean a little extra salt or pepper is needed to bring everything into perfect balance.

Step 9: Serve & Enjoy!

I serve this Chicken and Peppers in White Wine Sauce piping hot, almost always with crusty bread nearby to soak up that delicious sauce. It never fails to bring everyone to the table with smiles.

Top Tip

From my experience making this dish over several years, getting the sauce just right is all about patience and seasoning. Here are a few tips I swear by:

Pat Dry the Chicken: This is your best friend to avoid oil splatter and get a beautiful sear.
Don’t Rush the Browning: Taking your time browning the chicken pieces builds a deep, rich base flavor.
Watch Your Simmer: A gentle simmer is key — too hot and the chicken can dry out, too cool and the sauce won't develop fully.
Season at the End: I adjust salt and pepper near the finish to balance the natural sweetness of the peppers with the acidity of the wine and tomato.

How to Serve Chicken and Peppers in White Wine Sauce Recipe

Chicken and Peppers - Serving Suggestion

Garnishes

I often sprinkle freshly chopped flat-leaf parsley just before serving to add a pop of color and a fresh, herby brightness that cuts through the sauce’s richness. Occasionally, a few torn basil leaves work beautifully too.

Side Dishes

This recipe shines alongside crusty country bread—perfect for mopping up every last drop of sauce. I also love serving it with creamy polenta or simple buttered pasta. Roasted potatoes or a green salad balance the plate well, making it a complete, comforting meal.

Creative Ways to Present

For special occasions, I’ve plated individual portions in shallow bowls with a nest of roasted garlic mashed potatoes underneath and sauce spooned over the top, garnished with a sprig of rosemary. It elevates the dish, making it look restaurant-worthy without extra fuss.

Make Ahead and Storage

Storing Leftovers

Leftovers keep wonderfully in an airtight container in the fridge for up to 3 days. I always recommend letting the chicken come to room temperature before reheating to help it warm evenly.

Freezing

I’ve frozen this dish a few times without issue—just cool completely before transferring to a freezer-safe container. It freezes well for up to 2 months. Thaw overnight in the fridge before reheating to preserve texture.

Reheating

Reheating gently over low heat on the stove works best to avoid drying the chicken. Add a little splash of water or broth if the sauce thickens too much while warming. Microwave is okay in a pinch but goes best with shorter bursts to keep the sauce from drying out.

Frequently Asked Questions:

Can I use boneless chicken for this recipe?

Yes, you can use boneless chicken pieces if that’s what you have on hand. Just be mindful that boneless chicken cooks faster and can dry out more easily, so adjust your simmering time accordingly and keep a close eye on it.

What kind of white wine should I use?

A dry white wine like Sauvignon Blanc, Pinot Grigio, or even a dry Chardonnay works beautifully. Avoid sweet or heavily oaked wines as they can overpower the delicate balance of the sauce.

Can I make this recipe in a slow cooker?

You can adapt this recipe for a slow cooker by browning the chicken and sautéing the onions first, then combining all ingredients and cooking on low for 4-6 hours. However, the sauce may be less thick and the peppers softer, so adjust seasoning before serving.

How do I prevent the sauce from getting too watery?

After the initial simmer with the lid on, removing the lid to continue cooking helps the sauce reduce and thicken. If you notice too much liquid, just increase the heat a bit and stir occasionally until it reaches your desired consistency.

Final Thoughts

I love sharing this Chicken and Peppers in White Wine Sauce Recipe because it’s proof that simple ingredients, given a little time and care, can transform into something extraordinary. Next time you want a dish that's cozy and full of flavor without fuss, give this one a try—I promise it’ll become one of your favorites, too.