Chicken Nicolina

4.5/5 rating (4 votes)
Chicken Nicolina

I am naming this recipe after my Nana. She loved peppers and onions and when making this dish I wished she was here to enjoy with us.

As my Nana’s granddaughter I also had a pot of sauce simmering on the stove and added a big ladle full in the middle of the pan before serving!

Cindy’s Tip! You can use 2-3 teaspoons of Italian seasonings.

Enjoy another Paleo Italian Recipe from my kitchen to yours.



  • 1 pound boneless chicken breast
  • 1 1/4 teaspoon sea salt
  • 3/4 teaspoon freshly ground pepper
  • 1 1/2 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon red pepper flakes
  • 3 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 2-3 cloves garlic, minced
  • 1 yellow onion, thinly sliced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 cup low sodium chicken broth
  • 1 15 oz can diced tomatoes
  • 1 tablespoon tomato paste


  1. Place the chicken breast on a clean poultry work board and cut into chunks.

  2. Place all of the chicken in a large sealable bag then add in salt, pepper, oregano, thyme, basil, parsley and pepper flakes.  Seal then shake to coat all of the chicken.

  3. In a large sauté pan over medium-high heat add in olive oil and butter. Once the butter is melted and hot add in the chicken.  Cook all sides until brown, about 10 minutes.

  4. Add in garlic, onion and peppers; continue cooking over medium heat tossing peppers and onions around in the pan using a wooden spoon. Cook for about 10 minutes.

  5. Add in chicken broth, diced tomatoes and bring to a boil. Then add in tomato paste and use a small spoon to spread into the liquid.  Cover and let cook for another 10 minutes on a low temperature.

  6. Cindy’s Tip!  You can use 2-3 teaspoons of Italian seasonings. 

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