Print Recipe

Skillet Chicken with Peppers and
Blue Cheese Glaze


  • 2 tablespoons olive oil
  • 2 tablespoons pine nuts or walnuts
  • 4 to 6 boneless chicken breasts
  • Salt and pepper
  • 2 medium green bell peppers, cored, seeded and cut into strips
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 1/2 tablespoons fresh minced tarragon
  • 1/4 cup crumbled blue cheese
  • 1 1/2 cups orzo pasta, cooked

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  1. Heat oil in a large skillet. Sauté nuts for 2 to 3 minutes until golden.
  2. Remove with a slotted spoon and reserve.
  3. Season chicken breasts lightly with salt and pepper. Sauté for 2 to 3 minutes on each side until golden.
  4. Remove chicken and cover to keep warm.
  5. Add peppers and garlic to skillet. Sauté over high heat for 3 to 4 minutes until golden.
  6. Deglaze pan with wine, scraping to remove browned particles. Scatter tarragon and pine nuts over peppers.
  7. Place chicken breasts in a single layer over peppers. Scatter cheese over chicken. Cover and cook over low heat for 8 to 10 minutes until cheese melts.
  8. To serve, place chicken over or beside peppers and orzo pasta on plate. Garnish with pan juices.