One Pan Chicken and Peppers (Print Version)
Seared chicken breasts roasted with colorful bell peppers and red onion in a single skillet for an easy, flavorful meal.
# What You 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.
02 - Pat chicken breasts dry with paper towels. Season both sides generously with salt, black pepper, smoked paprika, and dried oregano, pressing the spices into the meat.
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 deep golden crust forms, then transfer to a plate and set aside.
04 - Add the remaining 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 have softened and picked up fond from the bottom of the pan.
05 - Nestle the seared chicken breasts back into the skillet among the sautéed vegetables. Sprinkle with crushed red pepper flakes if desired.
06 - Transfer the skillet to the preheated oven. Roast for 15 to 18 minutes until the chicken is cooked through to an internal temperature of 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 a single skillet so cleanup is almost laughably easy after a long day.
- The smoked paprika gives the chicken a depth that makes people think you spent far more time than you actually did.
02 -
- Do not skip drying the chicken before seasoning because excess moisture prevents a proper sear and you end up steaming instead of browning.
- The vegetables will look like a lot when raw but they shrink considerably during roasting so fill the pan generously.
03 -
- Use a cast iron skillet if you have one because it holds heat beautifully and creates the most even crust on the chicken.
- Toss the sliced peppers with a tiny drizzle of oil and pinch of salt before adding them to the pan to help them caramelize rather than steam.