close please select a category

Let us teach you how to make great food. Get started by telling us: What kind of cook are you?

You are just learning to cook, you want to make your everyday cooking easier, or you simply want to build your confidence in the kitchen.
You are comfortable with the essentials of cooking, such as knife skills and basic cooking techniques, and you want to broaden the types of dishes that you prepare.
You are an adventurous home cook anxious to learn impressive new dishes and advanced cooking techniques. You are a true epicurean.
Spanish Chicken picture

Spanish Chicken

This is a terrific one-pan dish and has a depth of flavor that you don't often find in a dish that cooks up so quickly. I like to serve it over brown rice or pasta noodles.

Be the first to rate this recipe!

write a review save to my recipe box



  • 1 to 1 1/2 pounds boneless, skinless chicken breast
  • 1 to 2 tablespoons olive oil
  • 1 red bell pepper, stem and seeds removed and cut into thin strips
  • 1 green bell pepper, stem and seeds removed and cut into thin strips
  • 1 medium yellow onion, peeled and halved and thinly sliced
  • 2 cloves garlic, minced or pressed through a garlic press
  • 2 firm ripe tomatoes, seeded and cut into thin strips (or 1 cup canned chopped tomatoes)
  • 2/3 cup dry white wine such as pinot gris (grigio)
  • 1/4 cup chopped sun-dried tomatoes
  • 2 tablespoons finely chopped fresh parsley

Serves 4 to 6

  1. Season both sides of the chicken with a light coating of salt and pepper. Heat 1 to 2 tablespoons of olive oil (use just enough to coat the bottom of the pan) in a large skillet over medium-high heat. When hot, add the chicken pieces. Cook for 4 minutes on one side or until the chicken starts to brown, and then turn over and cook for 3 minutes more. Remove the chicken to a cutting board and reserve. (Note: The chicken won't be cooked through.)
  2. To the same skillet add the red and green red peppers and the onion. Cook, stirring occasionally, for about 7 minutes or until the vegetables just start to brown.
  3. Add the garlic and tomatoes and cook for 2 to 3 minutes more.
  4. Add the wine and bring the liquid to a boil. Reduce the heat so the liquid just simmers and cover the pan. Simmer, covered, for 10 minutes.
  5. Add the sun-dried tomatoes and parsley to the pan. Cut the chicken breasts into halves or thirds (if large) and add the pieces back to the skillet. Give everything a stir and spoon some of the vegetables over the chicken.
  6. Cover the pan and continue cooking, stirring occasionally, for 7 to 10 minutes more or until the chicken is cooked through and hot.
  7. Taste the vegetables and add salt and pepper as desired. Serve hot.

"I have enjoyed your site for months but have to take a moment to let you KNOW.  You are amazing.  I love the recipes, hints, tips, everything.  Please keep up the good work.  You make my life a lot easier."