One Pan Chicken and Peppers (Printable)
Tender chicken roasted with colorful bell peppers, red onion and smoked paprika for an easy low-carb weeknight main.
# What You'll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
→ Vegetables
02 - 3 bell peppers (assorted red, yellow, green), cored and sliced into strips
03 - 1 large red onion, halved and sliced into half-moons
04 - 3 cloves garlic, peeled and minced
→ Pantry Staples
05 - 2 tbsp olive oil, divided
06 - 1 tsp dried oregano
07 - 1 tsp smoked paprika
08 - ½ tsp freshly ground black pepper
09 - ½ tsp kosher salt
10 - ¼ tsp crushed red pepper flakes (optional)
→ Garnish
11 - Fresh parsley, finely chopped (optional)
# Directions:
01 - Preheat oven to 425°F (220°C). Position the rack in the center of the oven.
02 - Pat the chicken breasts thoroughly dry with paper towels. Combine the kosher salt, black pepper, smoked paprika, and dried oregano in a small bowl, then rub the seasoning blend evenly over both sides of each breast.
03 - Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat until the oil shimmers. Place the seasoned chicken breasts in the skillet and sear for 2–3 minutes per side until a deep golden crust forms. Transfer the chicken to a plate and set aside.
04 - Add the remaining 1 tablespoon of olive oil to the same skillet. Toss in the sliced bell peppers, red onion, and minced garlic. Sauté for 4–5 minutes, stirring occasionally, until the vegetables begin to soften and pick up color from the fond.
05 - Return the seared chicken breasts to the skillet, nestling them down among the sautéed vegetables. Sprinkle with crushed red pepper flakes if desired for a touch of heat.
06 - Transfer the skillet to the preheated oven. Roast for 15–18 minutes, or until the chicken registers an internal temperature of 165°F (74°C) and the peppers are fork-tender.
07 - Carefully remove the skillet from the oven. Scatter freshly chopped parsley over the top and serve immediately while hot.
# Expert Tips:
01 -
- Everything cooks in a single skillet so you spend more time eating and less time scrubbing pans.
- The smoked paprika does most of the heavy lifting, giving the dish a depth that tastes like it took hours.
02 -
- Do not skip the rest after roasting because cutting into the chicken immediately sends all the juices running onto the plate instead of staying in the meat.
- If your chicken breasts are very thick, butterfly them or pound them flat rather than hoping they cook through, which leads to dry edges and a raw center.
03 -
- The chicken will continue cooking from residual heat after you remove it from the oven, so pull it when the internal temperature reads 160 degrees Fahrenheit and let carryover heat bring it to 165.
- Deglaze the skillet with a splash of chicken broth or white wine after sauteing the vegetables to lift every flavorful bit stuck to the bottom before roasting.