Skillet Chicken With Peppers and Tomatoes Recipe (2024)

i always double the prep time. i don't have a staff to help me prepare my meals. And i'm not a professional chef, so i am slower. The recipes work; the prep time is always off.

Prepared exactly as written, except with boneless, skinless thighs, and it was delicious. Bright and fresh, but warm. I would have used maybe 1/4 cup of water to deglaze instead of a half cup, just to cut down reducing time. Nice surprise.

Have made something similar in the past, and this is prompting me to make it again soon. To me it seems like you could amp up the flavor with some spices on the chicken (cumin, coriander, smoked paprika, or maybe some harissa), using chicken stock in place of water, and cooking the chicken first, then the onions and peppers, and proceed as directed from there.

To Brenda in Montana: I'm a displaced Texan - I live in Paris. Here, they use a "cocotte" - what we would call a "Dutch oven" - for everything. They are unbearably heavy (and fairly pricey, however they do last forever: "buy better, buy less" as they say), BUT - fairly mess-free: the sides are high, reducing much of the splatter. Any time I see "skillet" in a recipe, that's what I use.

I'm making this right now. It's taking much longer than stated. That is an issue I have with all the NY Times recipes. Even individual steps take longer than stated.

Only a novice would cook tomatoes in an unenameled cast-iron skillet. Anyone who’s ever done this knows that it ruins the seasoning and leaves your food tasting metallic. looks great for pictures though!

I made this tonight using cherry tomatoes and basil from our garden. It turned out fine, but I was hoping for more. I love a peperonata (sp?) recipe from Half Baked Harvest, and thought this would be similar. Pretty messy on the stove, but that’s to be expected. I think I’d rather make the chicken separately and add it to the tomato/pepper mixture afterwards. I look forward to other people’s comments/ suggestions.

I don't understand the other comments at all--I thought this was so delicious, classic, and fulfilling. Considering making it part of my weekly regimen.

Added some white wine with the honey and some Greek yogurt at the end

I didn't have sherry vinegar, so I used red wine vinegar, but otherwise followed the recipe exactly. It was so good, fun to make, and pretty to look at. I will definitely make this again, maybe with some alternative spices added. A very good recipe.

I made this recipe mostly as written. I inadvertently added about double the red pepper flakes and completely forgot to add all the basil that I'd chopped. I also used one yellow and one green bell pepper to vary up the color. It was delicious and I'll make it again.

Yummy! To ensure you're not overcooking the chicken, start the high-heat reduction phase earlier or set the at-temperature thighs aside for a few minutes and add them back in with the tomatoes.

Made this tonight, except I browned the chicken first. Very nice, subtle flavors. The vinegar and honey is a nice combination. I would make it again.

I also prepared as written, except used boneless, skinless thighs, didn't have enough cherry tomatoes so I tossed in a quartered early girl - it was delicious. I would make it again.

When you change a recipe to this degree, it is no longer this recipe "as written".. it is your recipe

Added 1 tablespoon of tomato paste with the garlic and used red wine vinegar instead of sherry. Turned out well.

What a lovely dish! Easy, colorful, and flavorful. I cut the peppers and onion more "fajita" style and did include some smoked paprika per a previous commenter's suggestion. Also used the golf ball sized co*cktail tomatoes (quartered) as they are so tasty and gave the cooking time an additional 10 minutes to ensure the chicken was fully cooked. Garnished with basil and served with rice. Yum!

I made it with boneless chicken thighs, so I added some concentrated chicken stock to get some depth of flavour. This was really nice and it's going into my dinner rotation!

Good needed more red pepper flakes. Chicken needed more time to cook

This looks really good but, sigh, so much garlic. I love garlic but my husband doesn’t and so I’m always juggling recipes to cut it back. I wish NYT Cooking would publish a garlic-free recipe once in a while.

This is a yummy recipe, which I followed as written, with a couple procedural changes for convenience. I removed chicken from the pan to drain excess fat, then quickly returned the meat and continued. When adding the tomatoes, I covered pan which aided the process. Also, after returning the pepper/onion mix for reheating, I also covered. Served with basmati rice.Don’t forget the basil!

I prepared the recipe with three changes. I used thighs without skin and bones, roasted halved cherry tomatoes separately while vegetables and then chicken cooked. I added the roasted cherry tomatoes and spinach before removing from stove. It was very delicious and look pretty on the plate served over rice.

Did nay one just saute the onion and peppers in shallow skillet, put in chicken skin side up and exposed, add other ingredients with the small tomatos on top and then put in oven and bake?

Cast iron… a well seasoned cast iron pan won’t leave any metallic taste in the food, and the pan won’t be any worse for the wear for put tomatoes in them. Truly. It’s fine.

I love many of the NYT recipes; however, there are flaws here and there. I agree with others, plus: 1) In this picture isn't that a cast iron Dutch Oven versus a skillet? 2)As another states, your stove top gets too messy in a low-sided skillet.3) Do NOT use cast iron when cooking acidic foods like tomatoes. 4) The times stated from start to finish, prepping, sauteeing, etc, are much longer than stated. Yes, most of us are probably solo in the kitchen, not with staff.

Served with instant pot polenta - Nice easy meal! I didn't have sherry vinegar and used white wine.

Used white wine vinegar and a splash of sherry wine Used small sweet peppers instead Can of tomatoes instead of cherry Garnished with dill and parsley YUM Really salted the chicken added a jalapeño and a dash of sumac Prob could have spiced the chicken more Also used 1/4 cup water for the soux thing

The fresh basil transforms this dish. Definitely don’t skip if you like fresh herbs.

Looking at the recipe ingredients then the recipe then the nutritional information no wonder the sodium levels are so high! Hard to adjust accurately if I just cut down on the salt. Wish the recipes were better suited to my low sodium needs.

A couple of hours before cooking, I seasoned the chicken with an Italian mix, onion powder, garlic powder, black pepper and seasoning salt. The flavor was fantastic! Really enjoyed this meal.