Oh, you know those nights, right? You walk in the door, you’re already thinking about tomorrow’s meetings, and the last thing you want is a complicated cookbook juggling act. That’s why I’m obsessed with this Savory Basque Chicken And Peppers Recipe Youll Love. Seriously, this skillet meal is pure magic; it tastes like you spent hours simmering something authentic, but we’re talking 50 minutes total!
I first stumbled upon Basque flavors when I was trying to impress my in-laws, who are super picky. I needed something incredibly hearty and bold, but I didn’t have time for slow roasting. This chicken and peppers dish delivered big time! The way those smoky spices cling to the chicken? Unbeatable. It’s become our go-to “fancy Friday” meal because it’s just that good and so easy to clean up afterward.
Why This Savory Basque Chicken And Peppers Recipe Youll Love
Listen, weeknights demand simplicity, and this recipe gives you maximum flavor for minimum fuss. It’s the kind of dinner that feels special without ever making you feel stressed out. You’ll absolutely adore how quick it comes together. I always reach for chicken thighs for this one—they stay juicy, unlike the drier breasts sometimes. If you’re looking for more chicken magic, you should definitely check out my list of 10 irresistible chicken thighs recipes!
- Super Fast Cleanup: Everything happens in one big skillet, which means less scrubbing later!
- Bold Flavor Profile: That touch of smoked paprika gives it that deep, savory Spanish vibe we all crave.
- It’s Forgiving: Even if you chop the peppers a bit unevenly, it still tastes fantastic.
Essential Ingredients for Your Savory Basque Chicken And Peppers Recipe Youll Love
Okay, let’s talk ingredients! Honestly, the beauty of this Spanish-inspired dish is it uses pantry staples. You don’t need a crazy shopping list, which is why I can whip this up on a Tuesday without thinking twice. The backbone is simple: chicken thighs, peppers, onions, and canned tomatoes. But listen closely to the spices, because that’s where the soul of the Basque region comes in.
You absolutely MUST use good quality smoked paprika. I mean, don’t grab the regular sweet paprika here; the smoky flavor is essential for that classic taste. I use about a teaspoon, but if you want deep color and flavor, don’t skip it! We’re using 1.5 pounds of boneless, skinless chicken thighs because they absorb flavor better and don’t dry out when we give them a good sear. If you’re looking for more ways to get dinner on the table without fuss, check out my post on irresistible slow-cooker honey garlic chicken legs—sometimes you gotta cheat a little, right?
Here’s the full rundown of what you’ll need to gather up before you even turn on the stove. Make sure you have everything measured out so you can move fast once the pan gets hot!
- Two tablespoons of good olive oil—don’t use anything weak here!
- 1.5 pounds of boneless, skinless chicken thighs, cut into nice 1-inch pieces—thighs are non-negotiable for flavor!
- One big onion, sliced up roughly.
- Two bell peppers—use whatever colors you have, red and yellow look gorgeous together. Sliced thin!
- Three cloves of garlic that you mince yourself. Seriously, skip the jarred stuff.
- One standard (14.5 ounce) can of diced tomatoes, and you use all the juice—that juice makes the sauce!
- Half a cup of chicken broth.
- One teaspoon of that crucial smoked paprika.
- Half a teaspoon of dried oregano.
- Salt and black pepper, just to taste at the end.
Step-by-Step Instructions for the Savory Basque Chicken And Peppers Recipe Youll Love
I know instruction lists can look intimidating, but I promise you, once you start moving, this dish flies. It’s all about building those layers of flavor right in the skillet. Get everything chopped before you start, because once that oil hits the heat, things move fast!
Browning the Chicken and Sautéing Vegetables
First things first, heat up your olive oil in a big skillet over medium-high heat. We need that oil nice and hot to get a good sear on the chicken thighs. Toss in your 1-inch chicken pieces. Now, here’s a big tip: don’t crowd the pan! If you dump everything in at once, the chicken steams instead of browns, and we need that crust for flavor. If you have a smaller pan, work in batches. Cook until they get deep brown on all sides, then pull them out and set them on a plate. They don’t need to be cooked all the way through yet!
Next, keep that same pan with all those tasty browned bits—that’s gold! Throw in your sliced onions and peppers. Cook those until they start getting soft and sweet, which usually takes about five to seven minutes. You want them tender, not mushy. After that, drop in your minced garlic. Give that a quick stir for just 60 seconds until you can really smell it. Don’t let it burn, garlic burns so easily!
Building the Savory Basque Sauce and Simmering
Now it’s sauce time! Pour in your can of diced tomatoes, juice and all, and the half-cup of chicken broth. Sprinkle in that smoked paprika and the dried oregano. Use your wooden spoon to scrape up any little browned bits stuck to the bottom of the pan—that’s flavor you don’t want to waste. Bring this mixture right up to a nice simmer on the stovetop.
Once it’s bubbling gently, slide your browned chicken right back into the sauce. Give it a taste test and season it up nicely with salt and black pepper. This is important! Reduce the heat way down to low, put the lid on, and let it all just hang out and get happy together for about 15 to 20 minutes. By the time that 20 minutes is up, the sauce should look a little thicker, and the chicken will be fall-apart tender. If you want to see another easy skillet chicken success story, check out my tips for irresistible BBQ chicken thighs baked in the oven!
Tips for Success with Your Savory Basque Chicken And Peppers Recipe Youll Love
I’ve made this savory chicken dish dozens of times, and I’ve picked up a few tricks along the way to make sure yours turns out perfectly every single time. The biggest point of contention is always the chicken choice, right?
Stick with the boneless, skinless chicken thighs if you can. They’ve got that glorious little bit of fat that keeps them moist and silky, even when they simmer for 20 minutes. If you absolutely have to use chicken breasts—maybe that’s what you have on hand—just make sure you cut them a tad smaller and watch the clock really closely during that final simmer. You don’t want dry chicken!
For the peppers, don’t stick to just one color! I always grab at least two—red and yellow really pop against the savory tomato sauce. It just looks happier on the plate, you know? If you want to mix in some mushrooms or maybe a little bit of zucchini halfway through the veggie cooking time, go for it. But remember, the core flavor is the paprika and oregano, so don’t mess with those too much! If you are looking for other ways to use chicken leg meat, I have some fantastic ideas for slow cooker honey garlic chicken legs, too!
Serving Suggestions for Savory Basque Chicken And Peppers
So, you’ve got this rich, savory sauce clinging to tender chicken and peppers—now what do we serve it with? Because there’s so much wonderful sauce, you absolutely need something to soak it all up. My favorite weeknight move is whipping up a quick batch of fluffy white rice. It just catches every drop!
But honestly, the best thing you can do is have a nice crusty loaf of French bread or some soft dinner rolls on hand. Seriously, tear off a big chunk and use it as your spoon! If you need easy bread inspiration, you have to check out my recipe for fluffy, buttery dinner rolls—they’re perfect for mopping up every last bit of this Basque sauce. Simple sides like a quick green salad with lemon vinaigrette round this out perfectly!
Storage and Reheating Instructions for Leftover Savory Basque Chicken And Peppers Recipe Youll Love
Good news! This savory chicken dish actually tastes even better the next day once those spices have really settled in overnight. Once it’s completely cooled down, you want to transfer those leftovers into a good airtight container. Make sure you get plenty of that rich sauce, too! It keeps beautifully in the fridge for about three to four days, no problem.
When you’re ready to eat it again, please, please, please skip the microwave if you can. Microwaving tends to steam the peppers and make the chicken a little tough. The best way to reheat is low and slow, right back into that skillet over medium-low heat. Just add a splash of water or a tiny bit of chicken broth to loosen the sauce up while it warms through. It comes out tasting almost brand new!
Frequently Asked Questions About Basque Chicken and Peppers
I always get a ton of questions when people make this recipe for the first time. It’s usually about making it spicier or adjusting the texture. Don’t overthink it—it’s a very easy recipe, but here are the things people always ask about my version of the Basque chicken!
Can I make this savory chicken recipe spicy?
Oh, absolutely! If you like a little kick, you have a few great options. You can definitely add a pinch or two of red pepper flakes right when you add the garlic and spices. That gives it a nice little background heat. Or, if you want something stronger, toss in half a chopped jalapeño along with your bell peppers. Just remember, the original Spanish version isn’t spicy, but we can certainly customize it for our tastes!
What is the best type of tomatoes to use?
I always specify the 14.5-ounce can of diced tomatoes undrained, and I stick to that because the liquid is essential for the sauce base. If you find your canned tomatoes taste a little flat, try using fire-roasted diced tomatoes instead. That adds an extra layer of smokiness that pairs wonderfully with the smoked paprika in this chicken and peppers dish. It’s a small tweak that makes a big difference!
What if I only have chicken breasts?
I mentioned this before, but it bears repeating because people always worry! You can use chicken breasts if you must, but remember they are much leaner than thighs. Be paranoid about overcooking them. Brown them quickly, remove them, and when you return them to the sauce for that final simmer, cut your time down to maybe 10 or 12 minutes maximum. If you’re serving this with rice, you should check out my recipe for flavorful Mexican chicken and rice for more ideas!
Why do I need to use smoked paprika specifically?
This is key to getting that authentic, deep flavor without having to simmer for hours! Regular paprika is sweet and mild, but smoked paprika is dried over a real wood fire, giving the dish an earthy, almost bacon-like depth. It’s the backbone of this Savory Basque Chicken, so skip the regular stuff!
Nutritional Estimates for This Savory Dish
Now, because we use rich chicken thighs and nice olive oil in this delicious Savory Basque Chicken And Peppers Recipe Youll Love, it’s satisfying! Just remember that these numbers are estimates based on my ingredient choices. If you use chicken breast or strain off more of the sauce, your macros will shift a bit. If you’re tracking your intake, I always suggest double-checking against your specific pantry items.
For comparison on how this stacks up against other meals, check out my guide to energizing high-protein breakfasts for another great start to your day!
- Serving Size: 1 serving
- Calories: 350
- Protein: 35g
- Fat: 15g (Saturated Fat: 3g)
- Carbohydrates: 18g (Fiber: 4g)
- Sodium: 450mg
Share Your Savory Basque Chicken And Peppers Creation
Alright, you’ve made it! You’ve got this incredible, fragrant, savory chicken and peppers dish sitting right there on your counter. Now, I absolutely need to know how it went! Did you use all the colors of pepper I suggested? Did you soak up that sauce with crusty bread?
If you loved this recipe—and I know you will—please hop over and leave a quick star rating right below this post. Those little reviews really help other home cooks find the best weeknight meals! And if you snap a picture of your beautiful skillet creation, tag me on social media. I love seeing your versions of my favorite Savory Basque Chicken And Peppers Recipe Youll Love. Happy cooking, everyone!
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Savory Basque Chicken and Peppers
- Total Time: 50 min
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A simple recipe for chicken cooked with peppers in a savory sauce.
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, sliced
- 2 bell peppers (any color), sliced
- 3 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup chicken broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken pieces and cook until browned on all sides. Remove chicken and set aside.
- Add onion and peppers to the skillet. Cook until softened, about 5-7 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Add diced tomatoes, chicken broth, smoked paprika, and oregano. Bring to a simmer.
- Return the chicken to the skillet. Season with salt and pepper.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Serve hot.
Notes
- You can substitute chicken breasts for thighs, but adjust cooking time to prevent drying.
- Use a mix of red, yellow, and green peppers for color variation.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8
- Sodium: 450
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 4
- Protein: 35
- Cholesterol: 100
Keywords: Basque chicken, chicken and peppers, savory chicken, Spanish chicken, skillet chicken