One Pan Chicken and Peppers (Printable)
Seared chicken breasts roasted with bell peppers, red onion and smoked paprika for an easy, colorful weeknight meal.
# What You’ll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
→ Vegetables
02 - 3 bell peppers (1 red, 1 yellow, 1 green), cored and sliced into strips
03 - 1 large red onion, halved and sliced into 1/4-inch strips
04 - 3 cloves garlic, minced
→ Pantry Staples
05 - 2 tablespoons olive oil, divided
06 - 1 teaspoon dried oregano
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Garnish
11 - Fresh parsley, finely chopped (optional)
# How-To Steps:
01 - Preheat oven to 425°F (220°C). Position the rack in the center of the oven.
02 - Pat the chicken breasts dry with paper towels. Combine the kosher salt, black pepper, smoked paprika, and dried oregano in a small bowl, then season both sides of each breast evenly with the spice mixture.
03 - Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat until the oil shimmers. Sear the chicken breasts for 2–3 minutes per side until a golden-brown crust forms. Transfer the seared 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 have softened and begun to caramelize at the edges.
05 - Nestle the seared chicken breasts back into the skillet among the sautéed vegetables. Sprinkle with crushed red pepper flakes if desired. Transfer the skillet to the preheated oven and roast for 15–18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the peppers are fork-tender.
06 - Remove the skillet from the oven and let the chicken rest for 3–5 minutes. Garnish with freshly chopped parsley and serve directly from the skillet while hot.
# Expert Advice:
01 -
- Everything cooks in a single oven safe skillet, which means you can soak it while you eat and be done with dishes in five minutes.
- The smoked paprika does most of the heavy lifting, so you get deep flavor without a long ingredient list or marinating time.
02 -
- Do not skip the stovetop sear before roasting because that golden crust locks in moisture and gives the chicken a texture that oven only cooking never achieves.
- The vegetables will look like a lot when raw but they shrink dramatically in the oven, so pile them in generously.
03 -
- Let the skillet get fully hot before the chicken goes in because a pan that is not ready will grab the meat and tear the crust instead of releasing it cleanly.
- Slice the peppers into fairly thick strips because thin ones turn to mush in the oven while thick ones maintain a slight bite and better texture.