One Pan Chicken And Peppers
This post may contain affiliate links. Please read my privacy policy.
One Pan Chicken and Peppers is a delicious dish that’s perfect for any weeknight dinner. It combines tender, juicy chicken with vibrant bell peppers, seasoned with minimal ingredients but with restaurant quality flavor. This one-pan meal is not just tasty, but also easy to prepare and clean up.
If you’re looking for a side dish to pair it with, give Air Fryer Corn On The Cob or these Crispy Roasted Mini Potatoes for a complete meal.
Trying to cook on weeknights has always been a huge pain point for me. I’m usually too busy or, if I’m being honest, just a bit too lazy (I know you get it)! That’s when I turn to my beloved sheet pan meals, like this Sheet Pan Shrimp or this One Pan Chicken and Peppers recipe!
Whether I’m working late or just don’t feel like cooking, I never mind making this one because it’s so quick to make and clean up. Plus, I love the leftovers the next day! They make a great taco bowl for lunch.
Why You’ll Love One Pan Chicken with Peppers
- Made in one pot: This super easy dinner comes together in the same dish for easy prep and minimal cleanup!
- Pantry staples FTW: Thanks to a simple blend of classic seasonings that you already have, this chicken and peppers dish is super flavorful and easy to customize to your liking.
- Weeknight winner: This recipe comes together in less than 30 minutes, perfect for those busy weeknights. It’s also a great meal prep option if that serves you better!
Ingredients
- Chicken: I use boneless skinless chicken breasts for this recipe but any cut of chicken would work great too. Just adjust your cooking time appropriately.
- Seasoning: Cajun seasoning, garlic and Italian seasoning really bring the dish to life!
- Red onion and sweet bell peppers: I love using a mix of green, yellow, and red bell peppers. Along with the onions, the pop of color really brightens up the plate.
- Chicken stock: Used to deglaze the pan and add flavor. It also prevents the chicken from drying out.
*For a detailed list of instructions, ingredients and measurements, please reference the recipe card down below.
How to Make One Pan Chicken and Peppers
Step 1: Prep the chicken. Season the chicken and sear until golden brown. Remove from pan. Don’t worry about cooking all the way through.
Step 2: Cook the onions. Using the same pan, cook the onion slices for about 2 minutes. Add the peppers and remaining. Deglaze the pan with the chicken stock.
Step 3: Cook the chicken. Place the chicken back in the pan with the remaining stock. Simmer on low until the chicken is cooked through. Adjust the seasoning to taste.
Step 4: Serve. Serve with white or brown rice, chopped parsley, and red pepper or chili flakes.
Recipe Tips and Variations
- Steak and peppers or shrimp and peppers: This dish can easily be made with any protein of your choice, such as beef or shrimp. Chicken thighs can be swapped for the chicken breast as well. Simply adjust the cooking time accordingly.
- Low carb chicken and peppers: Swap the white rice for cauliflower rice. You can also add extra vegetables such as zucchini, mushrooms, or broccoli to keep the dish filling.
- Spicy chicken and peppers: For a spicier dish, add more red pepper or chili flakes to your liking.
- Creamy chicken and peppers: If you prefer a creamier dish, stir in some heavy cream or coconut milk after the chicken has cooked through.
- For added flavor, try using different types of rice such as jasmine or basmati.
FAQs
It is recommended to bake an Italian chicken recipe uncovered at 400 degrees Fahrenheit. This allows for the chicken to brown. If you prefer a more moist and tender chicken, you can cover it with foil during the first half and then remove it for the remaining time.
The best temperature to bake chicken is at 375-400 degrees Fahrenheit for 25-30 minutes, or until the internal temp reaches 165. This can vary depending on the size and cut of the chicken. Use a meat thermometer to ensure it’s cooked thoroughly. Marinating the chicken beforehand can also help!
Yes, cooked chicken can be frozen. Allow it to cool completely and then store in an airtight container or resealable bag in the freezer. Cooked chicken lasts up to 4 months in the freezer. To thaw, place it in the refrigerator overnight or use the defrost setting on your microwave.
How to Store Leftover Chicken and Peppers
To store leftover chicken and peppers, allow them to cool completely before transferring them into an airtight container or resealable bag. They can be stored in the refrigerator for 3-4 days or in the freezer for up to 3 months. To reheat, simply place the desired amount in a pan on medium heat until warmed through, or microwave for a few minutes.
How to Serve Baked Chicken and Peppers
Baked chicken and peppers can be served in a variety of ways. It can be enjoyed as is, sliced on top of a salad, or used as a filling for tacos, chicken fajitas, or wraps. You can also add your own toppings such as shredded cheese, avocado, salsa, or sour cream to enhance the flavors. Leftover baked chicken and peppers can also be repurposed the next day into a stir-fry, pasta dish, or omelet for a quick and easy meal.
WANT TO TRY THIS BAKED CHICKEN AND PEPPERS RECIPE?
PIN IT to your chicken recipes, dinner recipes, or one pot recipes board to save it for later!
Find me on Pinterest for more great recipes. I’m always pinning!
One Pan Chicken and Peppers
Ingredients
- 2 large chicken breasts, sliced into strips
- 1/2 tsp kosher salt
- 1/3 tsp black pepper
- 1 tbsp cajun seasoning, or smoked paprika – divided
- 2 garlic cloves, minced and divided
- 2 tsp Italian seasoning, divided
- 2 tbsp olive oil
- 2 medium red onions, sliced into wedges
- 2 large bell peppers, thinly sliced
- 1/3 cup chicken stock
For serving:
- 2 tbsp fresh parsley, finely chopped
- 1/4 tsp red pepper flakes
- cooked white rice
Instructions
- Season the chicken with salt, pepper, and half the cajun seasoning, half the garlic, and Italian seasoning on both sides.
- Heat a skillet with 1 tbsp of olive oil over medium heat. When hot, add the chicken and sear for 3-4, turning occasionally, until golden brown in color. Be careful not to overcook, because you will continue cooking again later. Remove the chicken from the skillet and set aside.
- Add another tbsp of oil to the pan, then add the onions and stir fry for about 2 minutes on medium heat. Next, add the peppers and the remaining Cajun seasoning, garlic, and Italian seasoning. Add half of the stock to deglaze the pan and prevent sticking and cook for about 1-2 minutes until just tender. Sometimes I'll cover the pan to make them cook faster!
- Place the chicken back in the skillet with the remaining stock and stir to combine. Keep in sections if you want to plate like I did. Reduce the heat to a low simmer and cook for about 3 minutes or until the chicken is cooked through.
- Taste the peppers and onions and adjust the seasoning to taste. Serve with rice, chopped parsley and red pepper or chilli flakes.
Notes
- For added flavor, try using different types of rice such as jasmine or basmati.
