Some of the best supper recipes are the ones born out of plain old necessity, and this creamy bell pepper chicken is just that kind of dish. It brings together tender chicken, sweet softened peppers, and a silky sauce with hardly any fuss at all, making it a fine answer for busy evenings or hot weather when standing at the stove feels like too much. It has that comforting Midwestern way about it too—simple ingredients, plenty of flavor, and a supper plate that feels generous without being complicated.
This is especially good served over hot rice, buttered egg noodles, or mashed potatoes, because that creamy sauce deserves something to soak it up. A side of green beans, sweet corn, or sliced tomatoes makes the meal feel complete, and if you want to keep things extra easy, a piece of warm bread and a crisp cucumber salad fit right in alongside it.
4-Ingredient Creamy Bell Pepper Chicken
Servings: 4
Ingredients
1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
2 bell peppers, 1 red and 1 green, sliced into strips
1 packet ranch seasoning mix, 1 ounce
1 can condensed cream of chicken soup, 10 1/2 ounces
Directions
1. Place the chicken pieces in a large skillet or sauté pan and scatter the sliced red and green bell peppers over the top.
2. Sprinkle the ranch seasoning evenly over the chicken and peppers, then spoon the condensed cream of chicken soup on top.
3. Set the pan over medium heat and stir everything together until the chicken is coated. Cover and cook for 15 to 20 minutes, stirring now and then, until the chicken is fully cooked and the peppers are very tender.
4. Remove the lid and let the sauce bubble gently for 2 to 3 minutes if you want it a little thicker. Taste and serve hot once the sauce is smooth and the chicken is tender.
Variations & Tips
Use chicken thighs: If you like a richer flavor, boneless skinless chicken thighs are mighty good here. They stay juicy and tender, even if supper gets held up by a few minutes.
Add a splash of milk: If the sauce seems too thick for your liking, stir in a small splash of milk near the end of cooking. That loosens everything up without taking away the creamy texture.
Make it a little heartier: This recipe stretches beautifully over rice, noodles, biscuits, or mashed potatoes. If you're feeding extra folks, serving it over a starch makes it go a long way.
Try different peppers: Yellow or orange bell peppers work just as well and give the dish a sweeter flavor and a brighter look. Using a mix of colors makes the skillet especially pretty on the table.