One-pan chicken and peppers

Nici Wickes shares her mum's recipe for one-pan chicken and peppers. It creates the perfect no-fuss meal for two that can easily be scaled up to serve a crowd. It’s simply delicious!

By Nici Wickes
  • 55 mins cooking
  • Serves 2
  • Print
This recipe first appeared in New Zealand Woman's Weekly.
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  • 2 tablespoon olive oil
  • 1 red capsicum, cut into strips
  • 1 yellow capsicum, cut into strips
  • 2 garlic cloves, sliced
  • splash of red wine vinegar
  • 2 - 4 chicken thighs, skinless, bone in
  • 400 gram can chopped tomatoes, or use 4-6 fresh tomatoes
  • 1/2 teaspoon sea salt
  • 1/4 cup sliced almonds
  • simple salad or steamed greens and crusty bread, to serve


  • 1
    Heat the oil in an oven-proof frypan to medium. Cook the peppers until well coloured on one side, then toss in the pan. Add the garlic and vinegar, then immediately cover. The capsicums will soften while it hisses and steams. Cook for 1-2 minutes.
  • 2
    Add the chicken thighs in a single layer. Pour in the tomatoes, season with salt and cover. Cook for 30-40 minutes on low heat, stirring, to make sure the chicken is covered with the peppers and tomatoes.
  • 3
    Sprinkle with the almonds and grill for 10 minutes on high until browned. Watch them as they like to burn!
  • 4
    Serve from the pan with a simple salad or steamed greens and crusty bread to mop up the juices.


  • If you don't have any vinegar, use a splash of white wine or some water and lemon juice to help soften the peppers.

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