Solo Chicken Breast and Bell Pepper

"Consider chicken breasts as blank canvas, much in the same way as you might use rice. It does not have an intrusive taste of it's own, but white chicken meat provides a nutritious, inexpensive source of protein to use as a base on which you can build a variety of interesting meals. Here is a quick meal for one that requires only one skillet and a second pan to make the rice or pasta."
photo by jrusk photo by jrusk
photo by jrusk
photo by Bill Hilbrich photo by Bill Hilbrich
Ready In:




  • Slice the chicken breast and the bell pepper into thin slices and saute in the olive oil until the chicken turns white and the peppers become limp.
  • Add the rest of the ingredients and cook over a medium heat until the chicken is completely cooked through, about 10 minutes.
  • Serve over cooked rice or pasta.

Questions & Replies

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  1. Nick Corrieri
    Now my girlfriend and I have seperate tastes on how our things are done, but this recipie is awesome... she digs the bell peppers and white wine, I prefer onions with a shot - or so - of bourbon. So 3 pans, everyones happy :)
  2. Virginia Chandler
    I used bone in chicken leg quarters. I just browned in a little oil until chicken is almost done. Then removed chicken from pan and sauteed onions,mushrooms and peppers. Added rest of ingredients, simmered them for 10 minutes then added chicken and simmered another 10 mintues. Very Tasty.
  3. Chef davaco
    very tasty. We added jalapenos,onions and chili sauce and it was good
  4. Rae-Rae
    This recipe was ok, I didn't think it was very good on the reheat and I had to add extra salt because I found it kind of bland.
  5. jrusk
    This was good and easy. I sauteed the chicken with garlic, onions, hot chili sauce and a jalapeno. I used a little cornstarch to thicken the sauce and served it over spaghetti squash. This is a quick and healthy dish I will make when I am the only one home for dinner. Thanks!


  1. Derek Dahle
    I added strips of onions and used beer instead of white wine and it fit my tastes perfect!


Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality. I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport. I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975. After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus. I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.
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