One Pan Chicken And Peppers (Printable)
Sear chicken and roast with bell peppers and onions in one skillet for an easy, flavorful weeknight meal.
# What You'll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Vegetables
02 - 3 bell peppers (red, yellow, green), sliced
03 - 1 large red onion, sliced
04 - 3 cloves garlic, minced
→ Pantry
05 - 2 tablespoons olive oil
06 - 1 teaspoon dried oregano
07 - 1 teaspoon smoked paprika
08 - ½ teaspoon ground black pepper
09 - ½ teaspoon salt
10 - ¼ teaspoon crushed red pepper flakes (optional)
→ Garnish
11 - Fresh parsley, chopped (optional)
# Directions:
01 - Preheat oven to 425°F (220°C).
02 - Pat chicken breasts dry with paper towels. Season both sides evenly with salt, black pepper, smoked paprika, and dried oregano.
03 - Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear chicken breasts for 2 to 3 minutes per side until a golden crust forms, then transfer to a plate and set aside.
04 - Add the remaining olive oil to the skillet along with the sliced bell peppers, red onion, and minced garlic. Sauté for 4 to 5 minutes until the vegetables are softened and fragrant.
05 - Return the seared chicken breasts to the skillet, nestling them among the sautéed vegetables. Sprinkle with crushed red pepper flakes if desired.
06 - Transfer the skillet to the preheated oven and roast for 15 to 18 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the peppers are tender.
07 - Remove the skillet from the oven. Garnish with freshly chopped parsley and serve immediately while hot.
# Expert Tips:
01 -
- Everything cooks in one oven safe skillet, which means you get dinner on the table and barely any dishes to scrub.
- The smoked paprika gives the chicken a subtle fire that makes people ask what your secret is.
02 -
- Do not skip drying the chicken before seasoning because wet chicken means a steamed surface instead of that beautiful golden crust.
- Let the skillet get genuinely hot before the chicken goes in, because a lukewarm pan is the difference between searing and boiling.
03 -
- Toss zucchini or cherry tomatoes into the pepper mix when you want bulk without extra effort.
- Let the finished dish rest in the skillet off the heat for three minutes before serving so the juices redistribute instead of running out onto the plate.