Sweet and Sour Skillet Chicken
Transport your taste buds straight to dinner perfection with Sweet and Sour Skillet Chicken, a vibrant and flavorful dish that’s as easy to make as it is delicious. Tender, golden-seared chicken breasts are nestled in a tangy-sweet sauce made from apple cider vinegar, soy sauce, honey, and ketchup, perfectly balanced with the natural sweetness of pineapple chunks. Bright bell peppers, crunchy onions, and aromatic garlic add layers of texture and zing to every bite. This one-pan recipe is ready in just 35 minutes, making it an ideal weeknight dinner. Garnished with sesame seeds and scallions for a professional finish, this dish pairs beautifully with fluffy rice or noodles, creating a complete meal the whole family will love. Perfect for those who crave bold flavors and minimal cleanup, this skillet chicken recipe is a must-try!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 tablespoons olive oil
- 1 cup pineapple chunks (canned or fresh)
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow onion
- 3 cloves garlic
- 0.25 cup apple cider vinegar
- 0.25 cup soy sauce
- 0.25 cup ketchup
- 3 tablespoons honey
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon sesame seeds (optional, for garnish)
- 2 scallions (optional, sliced for garnish)
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Dredge the chicken in the all-purpose flour, shaking off any excess.
Heat a large skillet over medium-high heat and add olive oil.
Sear the chicken breasts for 3–4 minutes on each side until golden brown. Remove the chicken and set aside.
Dice the red bell pepper, green bell pepper, and yellow onion into bite-sized pieces. Mince the garlic.
In the same skillet, add the diced vegetables and garlic. Sauté for 2–3 minutes until slightly softened.
Add the pineapple chunks to the skillet and stir to combine with the vegetables.
In a small bowl, whisk together the apple cider vinegar, soy sauce, ketchup, honey, and water.
In another small bowl, mix the cornstarch with 2 tablespoons of water to form a slurry.
Pour the sauce mixture into the skillet and bring to a simmer.
Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens.
Return the seared chicken breasts to the skillet, nestling them into the sauce and vegetables.
Cover the skillet and cook for 6–8 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Remove the skillet from heat and garnish with sesame seeds and sliced scallions, if desired.
Serve hot with rice or noodles for a complete meal.
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1260 mg | 55% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 25.3 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 809 mg | 17% | |
*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.
