Picante Chicken and Peppers
Spice up your dinner routine with this vibrant and flavor-packed Picante Chicken and Peppers recipe! Juicy, perfectly seasoned chicken breasts are nestled in a medley of tender red, green, and yellow bell peppers, sautéed alongside aromatic onion and garlic. A savory blend of smoky paprika, cumin, and zesty picante sauce creates a rich, tangy sauce that ties the dish together beautifully. Simmered to perfection in chicken broth, this one-pan meal is as easy to make as it is satisfying. Garnished with fresh cilantro and a squeeze of lime for a burst of freshness, this dish is perfect served over rice, quinoa, or with warm tortillas on the side. With bold spices, colorful veggies, and restaurant-quality flavor, this quick 45-minute dinner is sure to become a family favorite!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 tablespoons olive oil
- 1 large red bell pepper
- 1 large green bell pepper
- 1 large yellow bell pepper
- 1 medium white onion
- 3 garlic cloves, minced
- 1 cup picante sauce
- 1 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
Prepare the vegetables: Thinly slice the red, green, and yellow bell peppers, as well as the white onion. Mince the garlic cloves and set everything aside.
Season the chicken breasts with salt, black pepper, smoked paprika, and ground cumin. Rub the seasonings evenly over the chicken.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 3-4 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Reduce the heat to medium and add the sliced onion and minced garlic. Sauté for 2-3 minutes until fragrant and softened.
Add the sliced bell peppers to the skillet. Sauté for 5-7 minutes until the peppers are tender but retain a slight crunch.
Pour in the picante sauce and chicken broth. Stir to combine and scrape any brown bits from the bottom of the skillet for extra flavor.
Return the seared chicken breasts to the skillet, nestling them into the sauce and vegetables. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
Remove the skillet from heat and sprinkle the dish with fresh chopped cilantro. Serve hot, garnished with lime wedges on the side for an added splash of brightness.
Nutrition Facts
Calories |
1729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 5341 mg | 232% | |
| Total Carbohydrate | 72.5 g | 26% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 24.1 g | ||
| Protein | 225.6 g | 451% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2202 mg | 47% | |
*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.
