Chicken Pepper Skillet
Savor the bold and vibrant flavors of this one-pan Chicken Pepper Skillet, a quick and wholesome dinner idea perfect for busy weeknights. This recipe features juicy, seasoned chicken breasts seared to golden perfection and nestled among a colorful medley of bell peppers and onions. Infused with aromatic garlic, paprika, and a splash of chicken broth, the dish delivers a delightful combination of smoky, savory, and slightly sweet notes. Ready in just 40 minutes with minimal cleanup, this hearty skillet meal is both simple and satisfying. Garnish with fresh parsley for a burst of freshness, and serve it hot for a crowd-pleasing dish bursting with color and flavor.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 3 tablespoons olive oil
- 1 medium, sliced red bell pepper
- 1 medium, sliced yellow bell pepper
- 1 medium, sliced green bell pepper
- 1 medium, sliced yellow onion
- 3 cloves minced garlic
- 0.5 cup low-sodium chicken broth
- 2 tablespoons, chopped fresh parsley (optional)
Instructions
Season both sides of the chicken breasts with salt, black pepper, garlic powder, and paprika.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts in a single layer and sear for 3-4 minutes on each side until golden brown. Remove the chicken to a plate and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced red, yellow, and green bell peppers, along with the onion. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Pour the chicken broth into the skillet to deglaze the pan, scraping up any browned bits from the bottom of the skillet.
Return the chicken breasts to the skillet, nestling them into the vegetables. Reduce the heat to medium-low, cover, and let cook for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Garnish with fresh parsley, if desired, and serve hot.
Nutrition Facts
Calories |
1735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.9 g | 88% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3112 mg | 135% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 13.9 g | ||
| Protein | 223.5 g | 447% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 154 mg | 12% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 3020 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
