One Pan Chicken and Peppers (Print version)

Sear chicken, sauté peppers and onions, then roast together for a colorful, low-carb skillet dinner.

# Ingredient List:

→ 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 - 1/2 teaspoon ground black pepper
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon 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 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 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 and 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 Advice:

01 -
  • Everything cooks in a single skillet, which means you get maximum flavor and the dishwasher gets the night off.
  • The smoked paprika adds a subtle depth that makes people think you spent way longer than 40 minutes on dinner.
02 -
  • Do not skip drying the chicken before seasoning because excess moisture is the enemy of a proper sear and you will end up steaming instead of browning.
  • An instant read thermometer changed my chicken game entirely because guessing always led to either dry breasts or undercooked centers.
03 -
  • Let the skillet get properly hot before the chicken goes in because patience in those first few seconds is what creates that irresistible golden crust.
  • Tasting a pepper slice raw before cooking tells you how sweet or bitter your batch is, which helps you adjust the seasoning accordingly.

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