How to make Easy Chicken with Peppers, Onions & Mushrooms Recipe

There’s nothing quite like a creamy, flavorful, juicy chicken dish that comes together in a flash on a busy weeknight. Meet your new favorite dinner: Chicken Peppers Onions Mushrooms.  The name might be a mouthful (literally and figuratively!), but this recipe is as simple as it sounds – and simply delicious. Fun fact: Bell peppers aren’t just for color and crunch – a cup of chopped red bell pepper packs almost three times more vitamin C than an orange, so you’re sneaking in nutrition with every bite!

Let me share a quick anecdote: I first threw this dish together on a whim, armed with some chicken and a fridge full of peppers, onions, and mushrooms. I had no clue it would turn out to be a family favorite. Fast forward to now – my kids request this “chicken veggie surprise” (as they call it) every other week. It’s so simple (think 30-minute meal simple), yet it tastes like something that simmered for hours, bursting with garlicky, herb-infused goodness. Even the picky eaters in my household polish their plates – a huge win for mom!

Compared to more complicated recipes out there, this one holds its own. Think of it as a lighter, quicker take on chicken cacciatore, that classic Italian stew with peppers and mushrooms. But unlike cacciatore, which might stew all afternoon, our dish is quick-cooking and weeknight-friendly. It’s also reminiscent of a stir-fry or fajita – all the sizzling peppers and onions – but with an inviting savory sauce that’s perfect for spooning over rice or pasta. In short, it combines the best of several worlds into one skillet.

By the end of this post, you’ll see just how easy and rewarding it is to make Chicken with Peppers, Onions & Mushrooms at home. Stick around, and I promise you’ll be grabbing your skillet and joining me in cooking up this tasty, wholesome meal. Ready to get started? Let’s dive in and turn those simple ingredients into something extraordinary.

What is Chicken Peppers Onions Mushrooms?

Chicken Peppers Onions Mushrooms – the name itself sparks curiosity (and maybe a chuckle). Is it a recipe or a grocery list? A tongue twister? A secret code? Don’t worry, you’re not the only one wondering! The name is a no-frills rundown of the stars of the dish: tender chicken, vibrant peppers, sweet onions, and hearty mushrooms. We could have called it “Savory Skillet Chicken and Veggies,” but where’s the fun in that? Sometimes, calling a dish exactly what it is works just fine – it certainly makes Google happy, and it makes you instantly know what you’re getting.

Let’s be real: Chicken Peppers Onions Mushrooms isn’t a fancy title you’d find in a French bistro menu, and that’s okay. In my house, we acronym it to “CPOM dinner.” True story: a friend once glanced at my weekly meal plan on the fridge and asked, “Who’s this C.P.O.M. and why are you having them for dinner?” We had a good laugh when I explained it stood for this very recipe. The name might be a bit of a mouthful, but every mouthful of the actual dish will have you forgetting about titles and focusing on flavor!

They say, “Don’t judge a book by its cover,” and I’d add: don’t judge a recipe by its straightforward name. This dish takes four humble ingredients and transforms them into a weeknight masterpiece. It’s the classic case of the sum being greater than the parts – or as my grandma used to say, “Good things happen when you keep it simple in the kitchen.” The chicken turns out juicy, the peppers and onions lend a naturally sweet, caramelized touch, and the mushrooms add an earthy, almost meaty bite. It’s comfort food that still feels wholesome.

So, what is Chicken Peppers Onions Mushrooms? It’s your ticket to a stress-free, flavor-packed dinner. It’s a one-pan wonder that answers the age-old question, “What’s for dinner tonight?” with a big, satisfying smile. If you love uncomplicated recipes that deliver big taste, this one’s calling your name. Ready to cook up some magic with those chicken, peppers, onions, and mushrooms? Let’s do this!

Why You’ll Love This Chicken Peppers Onions Mushrooms Recipe

Why will this recipe earn a permanent spot in your rotation? Let me count the ways! Here are the top 3 reasons you’ll fall head over heels for this Chicken Peppers Onions Mushrooms dish:

1. Bursting with Flavor, Yet So Easy: This dish is proof that you don’t need a million ingredients or hours of marinating to get incredible flavor. Juicy chicken pieces soak up the savory juices from the pan, while bell peppers bring a subtle sweetness and onions caramelize into golden perfection. The mushrooms? They release that rich, umami goodness that makes each bite taste like a restaurant-quality meal.

All this happens in one skillet with minimal effort – your kitchen will smell like you’ve been cooking all day, but only you’ll know it came together in around 30 minutes. It’s garlicky, herby, and downright mouthwatering – you’ll be scraping up every last drop of the tasty sauce.

2. Budget-Friendly Home Cooking: In today’s world, we’re all watching our wallets. Cooking this at home is way cheaper (and healthier) than takeout or dining out. How much cheaper? Well, one study found the average cost of a home-cooked meal serving is about $4, whereas eating out can average around $20 for a similar plate (Cooking at Home vs. Eating Out. What’s Better? | Journey Foods Blog – The Pie)!

That’s a huge saving. By using affordable, common ingredients – chicken, peppers, onions, mushrooms – you’re creating a generous meal that easily feeds the family without breaking the bank. Plus, you likely have half of these ingredients on hand already. So not only do you save money, but you also get the satisfaction of knowing exactly what’s in your food (no mysterious sauces or extra oil that often come with restaurant dishes). It’s comfort food that’s kind to your budget and waistline.

3. Loaded with Goodness & Customizable: This recipe is packed with veggies and lean protein, making it a wholesome choice you can feel good about. The combination of Chicken Peppers Onions Mushrooms gives a great mix of textures and flavors – tender meat, crunchy peppers, silky onions, and hearty mushrooms. And let’s not forget any toppings or extras you love: try a sprinkle of melty mozzarella or parmesan on top for a cheesy finish, or a dash of chili flakes if you crave some heat.  

Want to switch it up? Go ahead and add other favorite veggies (zucchini or broccoli would be great additions), or swap the seasoning to match your mood (a pinch of taco seasoning for a Tex-Mex twist, perhaps?). The recipe is incredibly forgiving and versatile. It’s like the best of all worlds – if you adore chicken fajitas for the peppers and onions, and chicken marsala for the mushrooms and depth of flavor, this dish brings it all together in one happy marriage. One bite, and you’ll love how the flavors meld – and you’ll love even more that you made it happen so easily.

In short, this Chicken Peppers Onions Mushrooms recipe is easy, economical, and extraordinary in flavor. It’s the kind of recipe you’ll turn to when you want a sure-fire hit that pleases everyone. Don’t just take my word for it – grab that skillet and experience the deliciousness yourself. Once you try it, you’ll know exactly why we’re so obsessed with this dish. Happy cooking (and eating)!

How to Make This Chicken Peppers Onions Mushrooms Recipe

Cooking this dish is a breeze. Here’s a quick overview: we’ll season and sear our chicken until it’s nice and golden, sauté the peppers, onions, and mushrooms until tender and flavorful, then simmer everything together with a tasty sauce so the flavors mingle. From start to finish, it’s about 30 minutes, and all happens in one pan. Easy peasy! You’ll get juicy chicken and perfectly cooked veggies in a savory, light sauce that’s perfect for spooning over your favorite side (if it even lasts that long).

Key Ingredients

Just look at those vibrant peppers and hearty mushrooms mingling with tender chicken! This recipe uses simple, fresh ingredients you might already have in your kitchen. Each component brings something special to the table – flavor, color, texture, and nutrition. Here’s what you’ll need to make Chicken Peppers Onions Mushrooms:

Ingredient Notes: You can use chicken breast or thighs here. Breast meat cooks quickly and is lean, while thighs are a bit juicier and hard to overcook – use what you have or prefer. For the bell peppers, a mix of colors (red, green, yellow) makes the dish extra pretty (and each has a slightly different sweetness/bitterness that adds complexity). The mushrooms bring an earthy flavor; white button mushrooms are mild, while cremini (baby bellas) have a deeper flavor – either is fine.

If you’re a mushroom lover, you could even throw in some sliced shiitakes or portobellos. Garlic and Italian seasoning give a nice savory base – feel free to adjust those to your taste. And those optional ingredients (broth, wine, cream, cheese) are exactly that – optional. The dish is delicious even without them, but they’re great ways to tweak the sauce to your liking (broth or wine to make it saucier, cream to make it richer, cheese to make it gooey and extra indulgent). Now that our ingredients are ready, let’s get cooking!

Follow these simple steps, and you’ll have dinner on the table in no time. Ready, set, cook!

1. Prep the Ingredients: Before you start cooking, do the prep work. Slice the bell peppers into thin strips (discard the seeds and ribs). Slice the onion thinly. Clean and slice the mushrooms if not pre-sliced. Mince the garlic. If you’re using larger chicken breasts, you can cut them into thinner cutlets or bite-sized pieces for faster cooking. Pat the chicken dry with paper towels and season it with a pinch of salt and pepper on both sides.

2.Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet (preferably non-stick or cast iron) over medium-high heat. Once the oil is hot and shimmery, carefully lay the seasoned chicken in the pan. Sauté the chicken for about 5-6 minutes per side (if using whole breasts or thighs) or until browned and just cooked through. If you cut the chicken into smaller pieces, they’ll cook in 4-5 minutes, stirring occasionally to brown all sides. You want a nice golden-brown sear – this adds flavor! Tip: Don’t overcrowd the pan; cook the chicken in batches if needed so each piece gets a good sear (overcrowding can make it steam instead of brown).

Once the chicken is cooked (internal temp ~165°F or juices run clear), remove it to a plate and set aside. (It’s okay if it cools a bit; we’ll add it back to the sauce soon.)

3.Sauté Onions and Peppers: In the same pan, add another drizzle of oil (about 1/2 tablespoon, or as needed). Toss in the sliced onions and bell peppers. Sprinkle with a little salt and pepper. Cook for about 4-5 minutes, stirring occasionally, until the onions start to turn translucent and the peppers soften. You’ll notice the veggies picking up the tasty brown bits left from the chicken – that’s all flavor!

If you like a bit of char on your peppers (like a fajita vibe), let them sit on the hot surface for a minute before stirring, to get those edges slightly blistered. The kitchen should start smelling amazing at this point with those sweet onions and peppers cooking.

4.Deglaze the Pan (Optional but Recommended): Time to get all those tasty brown bits off the bottom of the pan and turn them into a light sauce. Keep the heat at medium-high and pour in the 1/4 cup of chicken broth or white wine, if you’re using it. It will sizzle and steam – use a wooden spoon to scrape up any browned bits stuck to the pan (that’s pure flavor!).

Let the liquid simmer for about 1 minute. It will reduce a bit and mingle with the veggie juices, creating a savory sauce that will coat the chicken nicely. If you’re skipping the broth/wine, you might not have much sauce, but that’s okay – the dish will still be moist thanks to the veggies. (You can also just splash in a few tablespoons of water at this point to help loosen the bits, if you want a lighter option.)

5.Make It Creamy (Optional): If you want that creamy touch we talked about, lower the heat to medium and pour in the 1/4 cup of heavy cream. Stir it in with the veggies and sauce. The sauce will turn a lovely light golden color and become slightly creamy, coating the peppers, onions, and mushrooms with a silky texture. Do not boil vigorously after adding cream – just let it heat through gently. This step is totally optional; if you prefer to keep it a lighter sauce, you can omit the cream and proceed. (If you’re adding cream, you might also love grating in a little parmesan cheese here for a “creamy Parmesan sauce” effect – just saying! )

6.Return Chicken to the Pan: Time to bring back our seared chicken and let all the flavors join forces. Add the cooked chicken (and any juices that collected on the plate) back into the skillet with the veggies. Toss everything together or spoon some of the sauce and veggies over the chicken. Simmer for 2-3 minutes on medium heat, allowing the chicken to reheat and soak up some of that flavorful liquid.

This is where the magic happens: the chicken lends its juices to the sauce and vice versa, making each bite harmonious. If you feel the pan is a bit dry, you can splash in a bit more broth or water. Everything should be nicely coated and moist but not soupy. Taste the sauce now and adjust seasoning – add a pinch more salt or pepper if needed, or a sprinkle of chili flakes if you want a kick.

7.Add Cheese (Optional): If you’re going for the cheesy finish, sprinkle the shredded cheese over the top of the chicken and vegetable mixture. You can use melty cheeses like mozzarella or cheddar for richness, or even a bit of pepper jack if you want spice. Cover the pan with a lid (or foil) and turn off the heat (or to low). Let it sit for 1-2 minutes until the cheese melts all over that chicken and veggies. This essentially turns it into an ooey-gooey, irresistible skillet bake. When you remove the lid, you’ll see a cheesy, bubbling blanket over your dish – yum! (If you’re not using cheese, skip this step – the dish is plenty delicious without it.)

8.Serve and Garnish: Your Chicken with Peppers, Onions & Mushrooms is ready to serve! Give everything a good stir to mix the flavors. Garnish with fresh chopped parsley or basil on top for a pop of color and freshness, if you have some. The herbs on top make it look restaurant-quality (and give a nice fresh aroma). Serve the dish hot, spooning the chicken, veggies, and sauce onto plates. It’s great on its own or over a bed of rice, pasta, or alongside some bread (we’ll talk about serving suggestions in a moment!). Be prepared for compliments and second helpings.

Take a moment to admire the beautiful meal you just created – tender chicken glistening with sauce, peppers and onions in all their colorful glory, and those mushrooms nestled in between. It’s comfort and joy on a plate. Now, grab a fork and dig in while it’s warm. Enjoy!

(Psst… got leftovers? Lucky you! We’ll cover the best ways to store and reheat this dish later on, so keep reading.)

What to Serve With Chicken Peppers Onions Mushrooms

So, you’ve got a hot skillet of Chicken Peppers Onions Mushrooms ready – now what do you pair with this beauty? The good news is this dish is versatile and plays well with many sides. Here are some delicious serving ideas to round out your meal:

• Serve it over a Bed of Grains: The savory juices from this dish are made for soaking into something. White rice, brown rice, or quinoa are all fantastic options to spoon this chicken and veggie mix over. The grains will absorb the flavorful sauce, making every bite extra satisfying. If you’re in the mood for pasta, try serving it atop buttery egg noodles or penne pasta – it’s almost like a quick pseudo-cacciatore that way. For a twist, even couscous or bulgur would work, giving a nice texture contrast.

• Crusty Bread or Rolls: A loaf of crusty French bread or Italian bread on the side can be a game-changer. Tear off a piece and use it to mop up that garlicky mushroom-pepper sauce – trust me, you won’t want any of it to go to waste. Dinner rolls or garlic bread are great too. This essentially can turn your dinner into a hearty open-faced sandwich if you pile the chicken and veggies onto the bread. (Hello, delicious!)

• Hearty Potatoes: If you’re a potato lover, try pairing this dish with potatoes. Mashed potatoes do a great job of welcoming that saucy goodness. Or roast some potato wedges in the oven while you cook the chicken skillet; the soft peppers and mushrooms go so well with crispy roasted potatoes. Even sweet potatoes (mashed or roasted) could complement the slight sweetness of the peppers.

• Light Salad or Veggie Side: Since this recipe already has protein and veggies, you might not need an additional side, but adding something fresh can balance the meal. A simple green salad with a vinaigrette can provides a refreshing contrast to the warm, savory chicken. Or make a quick cucumber-tomato salad for something cool and crunchy. Steamed or roasted green veggies like broccoli, green beans, or asparagus can also be served alongside to boost the veggie quotient (and the colors on your plate!). For example, some roasted broccoli or a side of sautéed zucchini would mesh with similar flavors.

• Beverage Pairings: To drink, consider a crisp white wine like a Sauvignon Blanc or Chardonnay if you enjoy wine – it will cut through the richness and echo the light herbal notes. If you prefer non-alcoholic, a chilled glass of iced tea with lemon or even a sparkling water with a squeeze of lime works well to cleanse the palate between those flavorful bites.

• Make it a Feast (Optional): You can also treat this recipe as part of a larger spread. Serve smaller portions of the chicken and peppers alongside other dishes like a pasta salad, coleslaw, or grilled vegetables at a cookout, for example. It even works as a fajita filling – wrap the mixture in warm tortillas, add a dollop of sour cream or guac, and you’ve got fusion fajitas!

In essence, pair this Chicken Peppers Onions Mushrooms with whatever starchy side you love to make it a complete meal, and maybe something fresh on the side for contrast. Personally, I love it over rice with a side salad – it feels like a balanced, restaurant-quality dinner. Experiment and find your favorite combo! One thing’s for sure: no matter what you serve with it, this dish is the star. Enjoy your well-rounded, flavorful meal.

Top Tips for Perfecting these Chicken Peppers Onions Mushrooms Recipe

Whether you’re a kitchen newbie or a seasoned cook, a few pro tips can make your cooking process smoother and your dish turn out absolutely perfect. Here are my top tips to help you nail this Chicken Peppers Onions Mushrooms recipe every time:

• Prep Everything First (“Mise en Place”): This dish cooks quickly, so have all your ingredients sliced, diced, and measured before you turn on the stove. Cut the chicken and veggies to roughly equal thickness so they cook evenly. Having your garlic minced and seasonings ready to go will prevent any scrambling while things are on the heat. A little prep upfront makes the actual cooking stress-free.

• Don’t Overcrowd the Pan: When searing the chicken (and later when sautéing veggies), give them room. If you pile too many pieces in at once, they’ll steam instead of brown. It’s better to cook in batches for a proper sear. That golden-brown crust on the chicken = flavor, so take the time to do it right. If your pan isn’t big enough, do two batches for the chicken. Similarly, add mushrooms after peppers and onions have softened a bit, so they have space to brown and release their moisture without making everything soggy.

• High Heat for Sear, Medium for Simmer: Start with a reasonably high heat to sear the meat and get those lovely browned bits. But once you add the garlic and herbs, reduce the heat to medium so they don’t burn. Garlic can turn bitter if burnt, so a gentler heat at that stage is key. After adding liquid/cream, keep it at a simmer (not a rolling boil) to let flavors meld without overcooking or curdling anything.

• Season in Layers: Build flavor as you go. You might have noticed we season the chicken before cooking, then season the veggies as they cook, and taste again at the end. This layering means every component is tasty on its own and the end result is well-seasoned. Avoid dumping a ton of salt at the very end – it won’t distribute as nicely. Instead, a little pinch at each step will do the trick. Of course, adjust salt and pepper to your taste preference.

• Customize to Your Taste: Use this recipe as a canvas. Feel free to add your own twist. Love heat? Throw in some red pepper flakes or a dash of hot sauce. Want a tangy element? A splash of soy sauce or Worcestershire during deglazing can deepen the flavor. No mushrooms on hand? Substitute zucchini or eggplant, or just use extra peppers and onions. This recipe is very adaptable. You can even turn it Italian-American by adding a can of diced tomatoes and a teaspoon of paprika to make it similar to a quick chicken cacciatore, or go Tex-Mex by using cumin and chili powder instead of Italian herbs. Don’t be afraid to get creative!

• Finishing Touches Matter: A squeeze of fresh lemon on top, a sprinkle of fresh herbs, or that optional cheese can take this from good to wow. If you have fresh basil, oregano, or parsley, toss some in right at the end – fresh herbs brighten the dish and give it that “I spent all day cooking” depth (when you didn’t). And if adding cheese, remember to melt it gently – you want it creamy, not burnt.

By keeping these tips in mind, you’ll ensure your Chicken Peppers Onions Mushrooms skillet comes out perfectly cooked and bursting with flavor every single time. Honestly, this recipe is pretty easy-going, so it’s hard to mess up – but a few little tricks go a long way. Enjoy the process, and get ready to serve up a dish that’ll make you look and feel like a pro chef!

Storing and Reheating Tips

Made a big batch or have some leftovers? Lucky you! This dish reheats well, which means you’ve got a delicious head start on tomorrow’s lunch or dinner. Here’s how to store and reheat your Chicken Peppers Onions Mushrooms safely while keeping it tasty:

• Storing Leftovers (Refrigerator): Let the dish cool down to room temperature, then transfer the chicken and veggies (with all those yummy juices) to an airtight container. Pop it in the fridge. Cooked chicken and vegetables will stay good for about 3 to 4 days in the refrigerator. (Though honestly, it’s so good it rarely lasts that long in my house!) Keeping it in a well-sealed container helps prevent it from drying out and also stops it from absorbing any other odors in the fridge. Tip: If you can, store the chicken and veggies with the sauce – the moisture will keep everything from drying. If it seems a little dry, you can add a spoonful of broth or even water to the container before chilling.

• Freezing for Later: Yes, you can freeze this dish! If you want to save it for a much later date, use a freezer-safe container or zip-top freezer bag. Freeze for up to 2-3 months. The chicken and mushrooms will hold up well. Peppers and onions may soften a bit more upon thawing, but they’ll still taste great (it becomes almost stew-like, which is delicious). Don’t forget to label with the date. When you’re ready to eat it, thaw overnight in the fridge for best results. (In a pinch, you can thaw it gently in the microwave or in a pot over low heat, but be careful not to overcook when reheating.)

• Reheating (Stovetop method): The best way to reheat this dish (to maintain that just-cooked taste) is on the stovetop. Place your leftovers in a skillet over medium heat. Add a splash of water or broth to help loosen the sauce (especially if it’s thickened up in the fridge). Heat, stirring occasionally, until the chicken is heated through and bubbling. This usually takes about 5-7 minutes. If you included cheese originally, stir gently as it melts again. Keep the heat moderate so you don’t dry out the chicken. Once it’s hot (you can test a piece of chicken – it should be steaming and hot in the center), it’s ready to serve.

• Reheating (Microwave method): In a hurry? The microwave works fine too. Place a portion in a microwave-safe dish, sprinkle a tiny bit of water on top (to add moisture), and cover loosely with a microwave-safe lid or even a damp paper towel (to trap steam and prevent splatters). Microwave on medium power in 1-minute bursts, stirring in between, until hot. Medium power is gentler and will reheat more evenly without turning the chicken rubbery. In about 2-3 minutes, you should have steamy hot chicken and peppers ready to go. Just be sure to stir so the heat distributes. And careful – the plate will be hot.

• Reheating (Oven method): If you want to reheat a larger quantity (say, you stored everything in one container and want to reheat the whole lot for a family dinner), you can use the oven. Preheat the oven to about 350°F (175°C). Transfer the leftovers to an oven-safe dish (if they aren’t already in one). Add a few tablespoons of broth or water to keep things moist. Cover the dish with foil (to lock in moisture) and heat in the oven for about 15-20 minutes, or until the chicken is hot throughout. This method is hands-off and gentle. You can remove the foil for the last 5 minutes if you want to try and get a little sizzle back on top.

• Reviving the Leftovers: Sometimes reheated chicken can use a little freshening up. When you serve leftovers, you can always jazz it up with a new garnish. Add a squeeze of fresh lemon, a sprinkle of fresh herbs, or even a dash of your favorite hot sauce to wake up the flavors. If the sauce is too thick when reheating, remember, a bit of water or broth is your friend. If it’s too thin, you can simmer it a bit longer, uncovered, to reduce it.

One more thing: as with any dish, use your judgment. If something smells or looks off after a few days in the fridge, it’s better to be safe. But odds are, you’ll devour this long before it ever comes close to that! With these storing and reheating tips, you can cook this recipe in advance or enjoy it across multiple meals with confidence that it will taste just as great. Some say dishes like this are even better the next day, once the flavors have melded. So go ahead, make a big batch of Chicken Peppers Onions Mushrooms, and look forward to effortlessly delicious leftovers.

Now you’re all set with a fantastic recipe in your arsenal! This easy Chicken Peppers Onions Mushrooms is truly a weeknight hero – quick to make, packed with flavor, family-friendly, and versatile. You’ve got the know-how: a strong introduction to entice you, the what and why of the dish, step-by-step cooking guidance, serving ideas, pro tips, and even leftover strategies. All that’s left is to put it into action in your kitchen.

We hope you enjoy cooking and savoring this recipe as much as we do. It’s amazing how such simple ingredients can create something so satisfying, isn’t it? If you give it a try, let us know how it turns out – and what creative twists you put on it.

Happy cooking, and bon appétit!

More Recipes with Chicken to Try :

• Top 5 tasty chicken enchiladas recipes everyone will love
• More Flavorful Ways to Enjoy Chicken Breast Recipes