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Skillet-Chicken-with-Mushrooms-and-Peppers close up shot

Skillet Chicken with Mushrooms and Peppers

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5 from 4 reviews


Skillet Chicken with Mushrooms and Peppers is made in one skillet with garlic, white wine, and dried herbs. It makes a quick, easy, and healthy dinner!


  • 1 pound thin-cut boneless skinless chicken breasts
  • 4 tablespoons avocado oil, divided 
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 red pepper, veins and seeds removed and sliced
  • 1 yellow pepper, veins and seeds removed and sliced
  • 8 ounces sliced white mushroom 
  • 1 teaspoon minced garlic. 
  • 1/2 cup dry white wine


  1. Coat the chicken breasts with 1 tablespoon of the oil. In a small bowl, combine the rosemary, thyme, oregano, salt, and pepper. Coat the chicken breasts with the herb mixture on all sides.
  2. In a large skillet, heat 1 1/2 tablespoons of the oil over medium high heat. Sear the chicken breasts 4 minutes on each side.
  3. Remove the chicken from a pan, and place it on a plate. Cover it to keep it warm.
  4. Add the remaining 1 1/2 tablespoons of oil to the skillet. Add the garlic, mushrooms and peppers to the pan and sprinkle with a pinch of salt and pepper, then sauté for 5 minutes.
  5. Add the white white and scrape up any brown bits from the bottom of the pan.
  6. Add the chicken back to the pan and simmer an additional 5-10 minutes, turning the chicken once during the cooking time, until the internal temperature of the chicken reaches 165 degrees and the veggies are soft.


Recommended Equipment: Lodge Cast Iron Skillet 

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: dinner recipe
  • Method: stovetop
  • Cuisine: American


  • Serving Size: 1/4 of recipe
  • Calories: 297
  • Sugar: 1.2 grams
  • Fat: 17.4 grams
  • Saturated Fat: 2.3 grams
  • Carbohydrates: 5.8 grams
  • Fiber: 1.3 grams
  • Protein: 27.9 grams