Three Pepper Chicken Recipe -
Three Pepper Chicken Recipe
  • READY IN 1 hr

Three Pepper Chicken

Recipe by  

"'Ring my bell (peppers)!' This is a quick, healthy recipe that serves two persons. A good way to use up the plentiful bell peppers in the fall that we are blessed with in Iowa!"

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    25 mins
  • COOK

    35 mins

    1 hr


  1. In a shallow dish or bowl, mix together cracker crumbs and seasoning. Put egg substitute in a separate dish or bowl. Dip each chicken breast in the egg substitute, then coat with cracker mixture. Set aside.
  2. In a large skillet saute bell peppers, onion and garlic in butter or margarine over medium heat, until just crisp and tender. Remove pepper mixture from skillet and set aside, keeping warm.
  3. In the same skillet, saute coated chicken breasts in remaining butter or margarine until browned on both sides. Remove browned chicken breasts from skillet and keep warm.
  4. Combine the chicken broth and flour and mix together. Pour broth mixture into pan drippings and heat through until mixture thickens and begins to boil. Stir in bell pepper mixture and heat through, stirring together. If desired, serve by placing chicken breast on a bed of hot cooked pasta and pouring bell pepper mixture over the top.
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Reviews More Reviews

Most Helpful Positive Review
Jul 23, 2003

My husband is allergic to beef and pork products. That means that finding new things to do with chicken is always a plus. While searching for something other than the same ole same ole, I happened across this recipe and decided to give it a whirl. Overall, this recipe is wonderful. It not only has a good flavor but it also ends up being a very beautiful dish to look at. In fact, my husband and I almost didn't eat it because it was too pretty. If you are accustomed to spices in your food, I would recommend adding a healthy dose to this recipe. While the flavor of the chicken and peppers is tasty, for those of us that love spicy food - it needs a little something more. I used an orange pepper instead of yellow and I served it over a bed of no-yolk wide egg noodles with a splash of butter and salt. It was delicious! I'll definitely be making this one again - with LOTS of spices.

Most Helpful Critical Review
Jan 25, 2004

I was very very dissapointed with this recipe. I enountered two problems with this recipe. The first problem I encountered was that this recipe did not provide adequate time to fully cook the chicken. Simply browning the chicken leaves it raw. The second problem is that fully cooking the chicken will cause the breading to burn. My solution was to follow the recipe as written, but then add all the ingredients together and simmer them on low heat covered for 5 minutes. This allowed the chicken to cook throughly. The flavour was alright, but it did not taste good the next day and since I live alone I like being able to enjoy the leftovers.


20 Ratings

Jul 23, 2003

My husband and I liked this one--low cal and full of flavor. I used seasoned bread crumbs in place of the crackers, so I should've used seasoned salt on the chicken breasts.

Sep 11, 2003

My husband and I both loved this recipe. We will definitely be having this meal often.

Jul 23, 2003

Thought this was a wonderful recipe. My son is on a low carb diet for football training and I just put a bit of the saltines on his. Added a bit more chicken broth and flour (for 4) and was just great! Also added a bit of tobasco sauce when cooking the peppers. Didn't need anything else but I might serve a green salad with it next time. Absolutely tasty!!

Dec 20, 2004

This recipe was absolutely delicious! I adjusted the recipe to be a little less healthy. :) I used an egg instead of the egg substitute and a lot of extra butter when cooking. I also substituted Italian bread crumbs for the saltine crackers and Italian seasoning.

Jul 28, 2003

This is a tasty chicken dish that is great for a family meal, but I wouldn't serve it to company. It's quick and easy to prepare, but does require some tweaking. I used 2 chicken breasts but doubled all the other ingredients. I didn't have saltines so used bread crumbs mixed with a heaping teaspoon each of basil and oregano, 1/2 teaspoon each of seasoned salt and garlic powder. I also added 1/2 cup dry white wine to the sauce. I had to add more butter when browning the chicken. I'll definitely make this again as we enjoyed it.

Jul 28, 2003

I was very disappointed at this recipe. My whole family found it bland and uninteresting. I too found that the crumb coating started to burn before the chicken was done, and I ended up having to cut my chicken into smaller pieces in order to cook it adequately without further burning. Adding more broth helped make more sauce, which helped a bit. I don't plan to make it again.


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  • Calories
  • 343 kcal
  • 17%
  • Carbohydrates
  • 21.1 g
  • 7%
  • Cholesterol
  • 92 mg
  • 31%
  • Fat
  • 13.1 g
  • 20%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 34 g
  • 68%
  • Sodium
  • 358 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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