One Pan Chicken and Peppers (Printable version)
Tender chicken and vibrant bell peppers roasted together in a single skillet for an easy, flavorful weeknight dinner.
# What you need:
→ Meats
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
→ Vegetables
02 - 3 bell peppers (1 red, 1 yellow, 1 green), cored and sliced into 1/4-inch strips
03 - 1 large red onion, halved and sliced into 1/4-inch strips
04 - 3 cloves garlic, minced
→ Pantry
05 - 2 tablespoons olive oil
06 - 1 teaspoon dried oregano
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Garnish
11 - Fresh parsley, roughly chopped (optional)
# How To:
01 - Preheat oven to 425°F. Position the rack in the center of the oven.
02 - Pat the chicken breasts dry with paper towels. Combine the kosher salt, black pepper, smoked paprika, and dried oregano in a small bowl. Rub the seasoning blend evenly over both sides of each breast.
03 - Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat until the oil shimmers. Sear the chicken breasts for 2 to 3 minutes per side until a golden crust forms. Transfer the chicken to a plate and set aside.
04 - Add the remaining 1 tablespoon of olive oil to the same skillet. Toss in the sliced bell peppers, red onion, and minced garlic. Sauté for 4 to 5 minutes, stirring occasionally, until the vegetables begin to soften but still retain some bite.
05 - Return the seared chicken breasts to the skillet, nestling them down into the vegetables. Sprinkle with crushed red pepper flakes if desired.
06 - Transfer the skillet to the preheated oven. Roast for 15 to 18 minutes, or until the chicken reaches an internal temperature of 165°F and the peppers are tender.
07 - Remove the skillet from the oven. Let the chicken rest for 3 to 5 minutes, then garnish with fresh chopped parsley and serve immediately while hot.
# Expert Advice:
01 -
- Everything cooks in a single skillet, which means you get maximum flavor with barely any clean up.
- The combination of smoked paprika and sweet bell peppers creates a depth that tastes like you spent hours, not minutes.
02 -
- Do not skip the stovetop sear before roasting because that golden crust locks in moisture and creates a texture contrast that oven roasting alone cannot achieve.
- Let the chicken rest for three minutes after it comes out of the oven before slicing so the juices redistribute instead of running out onto your cutting board.
03 -
- Slice the peppers and onions to roughly the same thickness so they finish cooking at the same rate and you never end up with some pieces crunchy and others mushy.
- If your chicken breasts are very thick, pound them to an even thickness before seasoning so they cook evenly and you avoid dry, overcooked edges with an undercooked center.