Chicken with Peppers and Onions
Elevate your weeknight dinner game with this vibrant and flavorful Chicken with Peppers and Onions recipe! Tender strips of seasoned chicken are seared to golden perfection and paired with a colorful medley of sautéed red, green, and yellow bell peppers, sweet onions, and fragrant garlic. Enhanced with bold spices like smoked paprika, cumin, and oregano, and simmered in a splash of savory chicken broth, this dish is as aromatic as it is delicious. Ready in just 40 minutes, it’s the ideal one-pan meal for busy nights, offering a perfect balance of protein and veggies. Serve this dish as a stand-alone entrée, over rice, or with warm crusty bread to soak up every last drop of the flavorful sauce. Simple, healthy, and bursting with Mediterranean-inspired goodness, this is a recipe your whole family will crave!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 1 medium Yellow bell pepper
- 1 medium White onion
- 3 pieces Garlic cloves
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Chicken broth
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Slice the red, green, and yellow bell peppers into thin strips. Peel and slice the onion into thin slices. Mince the garlic cloves.
Cut the chicken breasts into thin strips, about 1-inch wide, for even cooking.
In a large skillet or sauté pan, heat 1 tablespoon of olive oil over medium-high heat.
Add the chicken strips to the skillet and season with salt, black pepper, smoked paprika, ground cumin, and dried oregano. Cook for 4-5 minutes on each side until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced onions and cook for 2-3 minutes, stirring occasionally, until they become translucent.
Add the sliced bell peppers to the skillet. Cook for an additional 5-6 minutes, stirring occasionally, until the peppers start to soften.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Return the cooked chicken to the skillet with the peppers and onions. Pour in the chicken broth, stirring to combine. Simmer for 5 minutes to allow the flavors to meld and the broth to reduce slightly.
Taste and adjust seasoning as needed with additional salt or black pepper.
Serve hot, optionally garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3178 mg | 138% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 13.7 g | ||
| Protein | 224.7 g | 449% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 206 mg | 16% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3156 mg | 67% | |
*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.
