One Pan Chicken And Peppers (Printable)

Tender chicken and colorful bell peppers roasted together in one skillet for a quick, flavorful low-carb weeknight meal.

# What You’ll 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 - 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)

# Directions:

01 - Preheat oven to 425°F. Position rack in the center of the oven.
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 2-3 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 4-5 minutes until the vegetables begin to soften and pick up color.
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 15-18 minutes until the chicken is cooked through (internal temperature reaches 165°F) and the peppers are tender.
07 - Remove from the oven and let rest for 2-3 minutes. Garnish with freshly chopped parsley and serve immediately while hot.

# Expert Suggestions:

01 -
  • Everything cooks in a single skillet, which means you get maximum flavor and the sink stays almost empty afterward.
  • The contrast of golden seared chicken against those sweet, blistered peppers looks like something from a restaurant, but the effort is honestly minimal.
02 -
  • Use an oven-safe skillet from the start so you never have to transfer hot ingredients between pans, because that moment is exactly when things go wrong and you burn your wrist on the handle.
  • Let the chicken rest for three minutes after it comes out of the oven before slicing, and the juices will redistribute instead of pooling on your cutting board.
03 -
  • Do not move the chicken while it sears, because patience during those two to three minutes is the entire difference between a pale, sad breast and one with a crust that locks in flavor.
  • A quick splash of dry white wine deglazes the pan before you add the vegetables and creates a subtle sauce that ties the whole dish together with almost no extra effort.

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