Zesty Skillet Supper
Elevate your weeknight meals with this vibrant and flavorful Zesty Skillet Supper! Perfectly seasoned boneless chicken breasts are seared to golden perfection, then simmered with a colorful medley of red and yellow bell peppers, sweet cherry tomatoes, and red onions in a tangy garlic-lemon broth. Enhanced with Italian herbs and a touch of paprika, this one-pan recipe is as easy as it is delicious. Ready in just 40 minutes, this dish is ideal for busy nights while still delivering bold, fresh flavors. Serve it over rice or with crusty bread to soak up the zesty sauce and garnish with fresh parsley for a delightful finishing touch. Quick, healthy, and endlessly satisfying, this skillet supper is sure to become a family favorite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 large red onion, sliced
- 3 cloves garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 1 cup chicken broth
- 2 tablespoons fresh lemon juice
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- optional cooked rice or crusty bread (optional, for serving)
Instructions
Place the chicken breasts on a cutting board and season both sides with Italian seasoning, paprika, salt, and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and sear until golden brown, about 4 minutes per side. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced red bell pepper, yellow bell pepper, and red onion. Sauté for 4-5 minutes until the vegetables are tender.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the halved cherry tomatoes and chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet for extra flavor.
Return the seared chicken breasts to the skillet, along with any juices that have collected on the plate. Reduce the heat to low, cover, and let everything simmer for 12-15 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
Remove the skillet from the heat and stir in the fresh lemon juice. Taste the sauce and adjust seasoning, if needed.
Sprinkle with chopped fresh parsley, if desired, and serve hot. Pair with cooked rice or crusty bread to soak up the zesty sauce.
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 767 mg | 33% | |
| Total Carbohydrate | 24.9 g | 9% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 10.3 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1213 mg | 26% | |
*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.
