Description
A quick and flavorful Chicken and Peppers recipe combining tender chicken with sweet and spicy bell peppers, cooked in one skillet for a colorful, delicious meal perfect for busy weeknights.
Ingredients
Scale
Protein
- 1 lb boneless, skinless chicken breasts or thighs, sliced into strips
Vegetables
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
Seasonings & Oils
- 2 tbsp olive oil
- 1/2 tsp crushed red pepper flakes (adjust to taste)
- 1 tsp Italian seasoning
- Salt, to taste
- Black pepper, to taste
Optional Garnish
- Fresh parsley, chopped
Instructions
- Prep the Ingredients: Start by slicing the chicken into evenly sized strips to ensure quick, uniform cooking. Wash and cut your bell peppers into strips or bite-sized pieces. Mince the garlic and slice the onion thinly. Having everything ready before heating the pan will make the cooking process smooth and efficient.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken strips, seasoning with salt, pepper, and Italian seasoning. Cook the chicken until it’s golden brown and cooked through, about 5-7 minutes, stirring occasionally. Remove the chicken from the skillet and set it aside to keep warm.
- Sauté the Vegetables: In the same skillet, add a bit more olive oil if needed, then toss in the sliced onions and bell peppers. Cook, stirring frequently, until they start to soften and caramelize, about 5 minutes. Add the minced garlic and crushed red pepper flakes during the last minute to release their aromas.
- Combine and Simmer: Return the cooked chicken to the skillet with the peppers and onions. Stir everything together, allowing the flavors to meld for a few more minutes on low heat. Taste and adjust seasonings as needed.
- Garnish and Serve: Remove from heat and sprinkle with fresh parsley for a bright, herbal finish. Serve hot with your favorite side dishes to complete the meal.
Notes
- Use high heat initially: Searing the chicken properly locks in juices and creates a great texture.
- Don’t overcrowd the pan: Cook in batches if needed for even browning.
- Prep everything in advance: Makes the cooking fast and keeps the flavors fresh.
- Adjust spice carefully: Add crushed red pepper flakes sparingly and taste as you go.
- Rest the chicken: Let cooked chicken rest briefly to retain tenderness before combining.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
Keywords: chicken and peppers, quick chicken recipe, one pan meal, healthy dinner, weeknight dinner, sautéed chicken, bell peppers recipe