One Pan Chicken And Peppers (Print Version)

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), cored and sliced
03 - 1 large red onion, peeled and sliced
04 - 3 cloves garlic, peeled and minced

→ Pantry Staples

05 - 2 tablespoons olive oil
06 - 1 teaspoon dried oregano
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon 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 Make It:

01 - Preheat oven to 425°F. Position rack in the center of the oven.
02 - Pat chicken breasts dry with paper towels. Combine salt, black pepper, smoked paprika, and dried oregano in a small bowl, then season both sides of each breast evenly.
03 - Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once the oil shimmers, sear the chicken breasts for 2 to 3 minutes per side until a golden crust forms. 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 begin to soften.
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. Roast for 15 to 18 minutes, or until the chicken reaches an internal temperature of 165°F and the peppers are tender.
07 - Carefully remove the skillet from the oven. Garnish with freshly chopped parsley and serve immediately while hot.

# Expert Advice:

01 -
  • One pan means you get to sit down sooner because there is almost nothing to wash afterwards.
  • The colors alone make it feel like a celebration on a plate, even on a random Tuesday night.
  • It is naturally low carb and gluten free, so you can share it with almost anyone without a second thought.
02 -
  • Do not skip the stovetop sear before roasting because that golden crust is where half the flavor lives.
  • Let the chicken rest for three to four minutes after it comes out of the oven so the juices redistribute instead of spilling onto your cutting board.
03 -
  • Let the oil shimmer before adding chicken because a pan that is not hot enough is the number one reason meat sticks and tears.
  • Slice the peppers and onions fairly thin so they cook through evenly and tuck neatly around the chicken in the pan.

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