One Pan Chicken And Peppers (Printer-friendly)

Tender chicken and vibrant bell peppers roasted together in one skillet for a quick, low-carb weeknight 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 tbsp olive oil
06 - 1 tsp dried oregano
07 - 1 tsp smoked paprika
08 - ½ tsp ground black pepper
09 - ½ tsp salt
10 - ¼ tsp crushed red pepper flakes (optional)

→ Garnish

11 - Fresh parsley, chopped (optional)

# How to Make It:

01 - Preheat oven to 425°F.
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 the chicken breasts for 2 to 3 minutes per side until a golden crust forms. Transfer the seared chicken to a plate and set aside.
04 - Add the remaining olive oil to the same skillet. Toss in the sliced bell peppers, red onion, and minced garlic. Sauté for 4 to 5 minutes until the vegetables are slightly softened.
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 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 oven safe skillet, which means you get maximum flavor and your sink stays nearly empty.
  • The smoked paprika gives the chicken a gorgeous golden crust that makes this look like you tried far harder than you actually did.
02 -
  • Do not skip the resting step after the chicken comes out of the oven, because cutting into it immediately will cause all those delicious juices to run out onto the cutting board instead of staying in the meat.
  • Using an oven safe skillet is critical, and if you are unsure whether your handle can handle the heat, wrap it in a double layer of aluminum foil as a precaution.
03 -
  • Let the chicken sit in the spices for ten minutes before searing if you have the time, because this small patience pays off in deeper flavor penetration.
  • Preheat your empty skillet for a full two minutes before adding the oil and chicken, since a properly hot pan is what creates that irresistible golden sear rather than a steamed texture.

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