One Pan Chicken and Peppers (Printable 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 (220°C).
02 - Pat chicken breasts dry with paper towels; season both sides generously 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 the 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 skillet, which means you get maximum flavor and your sink stays empty.
  • The smoked paprika does most of the heavy lifting, so you get bold depth without a long ingredient list or fancy technique.
02 -
  • Do not skip drying the chicken before seasoning, because excess moisture prevents a good sear and you end up steaming instead of browning.
  • Undercooking the sauté step for the vegetables leads to peppers that stay too firm even after roasting, so give them those full 4 to 5 minutes on the stove.
03 -
  • Use a cast iron skillet if you have one, because it holds heat beautifully and transfers seamlessly from stovetop to oven without any worry about the handle.
  • Let the chicken rest for five minutes after it comes out of the oven before slicing, because cutting too early sends all those juices straight onto the plate instead of staying in the meat.

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