Creamy Chicken and Peppers in 40 Minutes – Comforting & Delicious

Name: Creamy Chicken and Peppers in 40 Minutes – Comforting & Delicious
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 lbs Yukon Gold potatoes, peeled and cubed; 4 tbsp unsalted butter; 1/2 cup milk (more as needed); 1/2 tsp salt, plus more to taste; 1/4 tsp black pepper; 1 1/2 lbs boneless, skinless chicken breast, cut into strips; 1 tbsp olive oil; 2 tbsp butter; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 3 cloves garlic, minced; 1 tsp Italian seasoning; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp all-purpose flour; 1 cup chicken broth; 3/4 cup heavy cream; 1/4 cup grated Parmesan (optional); 2 tbsp chopped fresh parsley

Posted on January 21, 2026

Family Dinners

Difficulty

Prep time

Cooking time

Total time

Servings

You know those nights when you need something warm, comforting, and ready in a flash? That’s exactly why I make this creamy chicken and peppers skillet at least twice a month. It’s my go-to “I’m tired but still want something delicious” dinner – the kind of meal that makes everyone at the table happy without keeping me in the kitchen all evening.

The magic happens in one pan (hello, easy cleanup!) with juicy chicken strips, sweet bell peppers, and this ridiculously good garlic cream sauce that coats everything perfectly. I always serve it over fluffy mashed potatoes because the way that creamy sauce pools into those buttery potatoes? Absolute perfection. Trust me, this dish tastes way fancier than the 40 minutes it takes to make!

Table of Contents

Why You’ll Love This Creamy Chicken and Peppers

Honestly, there are so many reasons to adore this recipe, but let me give you the highlights:

One-pan wonder means less dishes (and more time for yourself!)
Ready in under 40 minutes from fridge to table – perfect for busy nights
That cream sauce – so good you’ll want to drink it with a spoon
Flexible ingredients – use whatever peppers you have on hand
Comfort food upgrade that feels fancy but is actually simple

The best part? Even picky eaters go crazy for this dish – my kids always ask for seconds!

Ingredients for Creamy Chicken and Peppers

Here’s everything you’ll need to make this dreamy skillet dinner – I’ve grouped them by component so you can prep efficiently:

For the mashed potatoes:
- 2 lbs Yukon Gold potatoes (peeled and cubed – trust me, Yukons make the creamiest mash)
- 4 tbsp unsalted butter
- 1/2 cup milk (plus extra if needed – I usually add another splash)
- 1/2 tsp salt (plus more to taste)
- 1/4 tsp black pepper
For the chicken:
- 1 1/2 lbs boneless, skinless chicken breast (cut into strips about 1/2-inch thick)
- 1 tbsp olive oil
- 2 tbsp butter (divided – we’ll use it in stages)
For the peppers and sauce:
- 1 red bell pepper (sliced into strips)
- 1 yellow bell pepper (sliced the same way – the colors make it pretty!)
- 3 cloves garlic (minced – don’t skimp here!)
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp all-purpose flour
- 1 cup chicken broth
- 3/4 cup heavy cream (this is where the magic happens)
- 1/4 cup grated Parmesan (optional but highly recommended)
- 2 tbsp chopped fresh parsley (for that fresh finish)

Ingredient Notes & Substitutions

No worries if you need to swap things around! Use any color bell peppers you have (green works too). Half-and-half can replace heavy cream in a pinch, though the sauce won’t be quite as luscious. For dairy-free, try coconut milk and olive oil instead of butter. And if you’re out of fresh garlic, 1 tsp garlic powder works.

How to Make Creamy Chicken and Peppers

Alright, let’s get cooking! This creamy chicken and peppers comes together in simple steps, but I’ll share all my little tricks to make it perfect every time. Here’s exactly how I do it:

Make the mashed potatoes first: Add your cubed potatoes to a pot and cover them with cold water (this helps them cook evenly). Salt the water generously – it should taste like the sea! Bring to a boil and cook 12-15 minutes until fork-tender. Drain well, then mash with butter and milk until smooth and fluffy. Season with salt and pepper to taste. Cover and keep warm.
Cook the chicken: Heat olive oil and 1 tbsp butter in your largest skillet over medium-high heat. Add the chicken strips in a single layer (you might need to do this in batches – don’t crowd the pan!). Sprinkle with salt, pepper, and Italian seasoning. Cook 5-7 minutes until beautifully golden and cooked through. Remove to a plate – they’ll finish cooking in the sauce later.
Sauté those gorgeous peppers: In the same skillet (all those browned bits add flavor!), add the remaining 1 tbsp butter. Toss in your sliced peppers with a pinch of salt. Cook 4-5 minutes until they’re softened but still have a little crunch – we’re not making pepper mush here! Stir in the garlic and cook just 30 seconds until fragrant (any longer and it can burn).
Create the dreamy sauce: Sprinkle the flour over the peppers and stir constantly for 1 minute – this cooks out the raw flour taste. Now slowly pour in the chicken broth while stirring to prevent lumps. Once smooth, reduce heat to medium-low and stir in the heavy cream (and Parmesan if using). Simmer 2-3 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.
Bring it all together: Return the chicken to the skillet and gently toss to coat in that luscious sauce. Let everything simmer together for 2 minutes to warm the chicken through and let the flavors marry. Finish with a shower of fresh parsley – it adds such a bright flavor!

Serving Suggestions

I always serve this over those fluffy mashed potatoes we made earlier – the way the creamy sauce seeps into them is heavenly. For a lighter option, try it with rice or even zucchini noodles. However you serve it, don’t skip the extra parsley and a crack of black pepper on top for that final touch!

Tips for Perfect Creamy Chicken and Peppers

After making this dish dozens of times, I’ve picked up some foolproof tricks to nail it every single time:

Chicken thickness matters: Cut your chicken into even strips so they cook uniformly. Nobody wants some pieces dry while others are raw in the middle!
Sauce too thick? Stir in a splash of chicken broth. Too thin? Let it simmer a minute longer – the flour will work its magic.
Don’t rush the roux: That minute of cooking the flour with the peppers is crucial for avoiding a pasty sauce.
Fresh parsley makes a difference: I know it’s tempting to skip, but that pop of green and fresh flavor really finishes the dish.
Rest the chicken: Let it sit a minute after cooking before slicing – it stays juicier that way.

My biggest tip? Taste as you go and adjust seasoning – every pepper and chicken breast is different!

Storage & Reheating

Leftovers? Lucky you! Store the creamy chicken and peppers in an airtight container in the fridge for up to 3 days. When reheating, go low and slow – medium heat on the stovetop with a splash of broth keeps the sauce from separating. The microwave works too, just stir every 30 seconds to keep things smooth. Pro tip: The mashed potatoes might thicken overnight, so add a little warm milk when reheating to bring them back to life!

Nutritional Information

Here’s the nutritional breakdown per serving (keep in mind these are estimates – your exact values will vary based on ingredients and portion sizes). This creamy chicken and peppers clocks in at about 560 calories per serving with 38g protein to keep you satisfied!

FAQs About Creamy Chicken and Peppers

Can I use half-and-half instead of heavy cream?
Absolutely! It won’t be quite as rich, but half-and-half works in a pinch. Just simmer it a bit longer to thicken. For the creamiest results though, heavy cream is my go-to – it makes that sauce irresistibly velvety.

What other veggies can I add to this one-pan chicken recipe?
Oh, get creative! I’ve tossed in mushrooms when I’ve had them (sauté with the peppers) or even some spinach at the end. Just remember – watery veggies like zucchini will release liquid, so you might need to adjust the sauce thickness.

Can I make this ahead for meal prep?
You bet! The chicken and peppers reheat beautifully. Keep the mashed potatoes separate though – they’re best fresh. When reheating, add a splash of broth to loosen the sauce if needed.

Is this creamy chicken dinner freezer-friendly?
Honestly? The sauce can separate a bit after freezing. It’ll still taste great, but the texture won’t be as smooth. I prefer enjoying it fresh or storing in the fridge for a couple days.

What if I don’t have Yukon Gold potatoes?
No stress! Russets work too – just add extra butter and milk to your mashed potatoes. The key is getting them fluffy enough to soak up all that delicious sauce.

Rate This Recipe

If you try this creamy chicken and peppers, I’d love to hear how it turned out! Leave a quick rating below – your feedback helps me create more recipes you’ll love.