Chicken, Mushrooms, and Peppers. Oh My!

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I love this simple chicken cooked with herbs, mushrooms, onions, and bell pepper. Use the baking time to prepare a salad or grab a book, hide in the kitchen, and rattle some dishes every now and then for some peace. No one will know you weren’t busy the whole time.

Yield: 8 servings

Chicken Peppers and Mushrooms

Chicken Peppers and Mushrooms

I'd call this a Sunday night chicken dish. This meal takes a little effort with a high payoff in flavor. For a guaranteed winner, you can pair it with simple sides like rice and a creamy cucumber salad or steamed broccoli.

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes


  • 1 3-5lb chicken - cut up
  • 1/4 cup oil (olive is best)
  • 2 Tablespoons butter
  • 1 cup flour
  • 2 teaspoons salt
  • 1 tablespoon fresh ground pepper
  • 1 Tablespoon paprika
  • 1 Tablespoon dried thyme
  • 1 Tablespoon rubbed sage
  • 1 medium onion - thinly sliced
  • 12 - 16 oz button mushrooms - cut in half you can substitute baby portabello
  • 2 bell peppers - sliced - mixed colors make a prettier plate


  1. Preheat the oven to 350°F.
  2. In a heavy skillet, heat the oil and butter over medium-low heat.
  3. Mix the flour, salt, pepper, paprika, thyme, and sage in a shallow bowl.
  4. Reserve 2 - 3 TBSP of the seasoned flour separately. You don't want to contaminate it with raw chicken.
  5. Dredge the chicken in the flour mixture.
  6. Place each piece of chicken in the skillet, and cook until golden. Just a couple of minutes on each side.
  7. Place the browned chicken pieces in a large casserole dish. (13x9 should work)
  8. To the skillet where you cooked the chicken, add the onions and cook for 2 - 3 minutes, then add the bell peppers and mushrooms. Cook until the onions are soft.
  9. If the vegetables begin to stick, add a few tablespoons of water or chicken broth to loosen things up.
  10. Add the reserved seasoned flour to the vegetables and stir to thoroughly coat. Pour this evenly over the chicken in the casserole dish.
  11. Bake at 350°F until the chicken reaches an internal 165°F, generally about an hour.


Here is a tutorial on how to cut up a whole chicken.

We have been making this dish for years, and it is one the kids love. We vary the side dishes depending on the time of year. In the fall and winter, we tend to serve it with noodles and sweet potatoes. While in the spring, we tend to serve it with rice and either a cucumber salad or steamed vegetables. It has all of the comforts of a Sunday night dinner without all of the effort.

Please make sure that you set aside some of the seasoned flour before you dredge the chicken. While the dish does get cooked for a reasonable amount of time in the oven, there is no need to risk even the possibility of cross-contamination.

You can substitute 3-5 pounds of any kind of chicken, boneless skinless chicken breasts may turn out drier than their bone-in counterparts and may require a slightly longer cook time. The results will still taste good.

Additionally, you can use vegetable oil, avocado oil, or grapeseed oil instead of olive to saute the chicken and vegetables, you also don’t have to use butter, it just adds a nice flavor profile. So if there is an allergy concern, by all means, just skip it. Your dish will turn out just fine.

Chicken, Mushrooms, and Peppers
Chicken, Mushrooms, and Peppers
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8 thoughts on “Chicken, Mushrooms, and Peppers. Oh My!”

  1. That looks so yummy. My family isn’t big on mushrooms though (yet we love chicken marsala). Will the dish lose a lot of the flavor without them?

  2. Make sure you remember to use the reserve flour on the veggies and not whats left from the chicken.. i did not use as much chicken as the recipe calls for!! TOO much on the veggies…husband was not thrilled lol 🙂

  3. Made it and it was delicious! I used boneless skinless breats and it came out great. I would, however, use way more veggies in the dish. Great recipe- thanks!

  4. This was great with pork as well :). I used more veggies with the suggestion of the reply above & brown rice to accompany it. I will be making this again yum – this was a hit with the fam & my 2 year old loved it – what a bonus. I found your site by googleing (googling?) "chicken peppers onions mushrooms". Lucky Me!!! Looks like I'll be adding your blog to my favorites — I can't wait to look around some more.

    • I just made it. I messed up the recipe. I thought the chicken was suppose to be browned in the oil and butter which I did. Opps not right. oh well I carried on put the chicken in a baking dish after it browned. Now I cooked peppers, mushrooms zucchini, onions sprinkled flour on it stirred added 2 cups of water (I made lots of chicken) nice gravy and poured veggies and gravy over chicken and baked one hour. served with brown rice.
      I have to say it was excellent.

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