One Pan Chicken And Peppers (Printable)

Seared chicken breasts roasted with bell peppers, red onion and smoked paprika—an easy, low-carb weeknight main in 40 minutes.

# What You'll Need:

→ Meats

01 - 4 boneless, skinless chicken breasts

→ Vegetables

02 - 3 bell peppers (red, yellow, green), sliced
03 - 1 large red onion, sliced
04 - 3 cloves garlic, minced

→ Pantry

05 - 2 tablespoons olive oil
06 - 1 teaspoon dried oregano
07 - 1 teaspoon smoked paprika
08 - ½ teaspoon ground black pepper
09 - ½ teaspoon salt
10 - ¼ teaspoon crushed red pepper flakes (optional)

→ Garnish

11 - Fresh parsley, chopped (optional)

# Directions:

01 - Preheat oven to 425°F.
02 - Pat chicken breasts dry with paper towels. Season both sides generously with salt, black pepper, smoked paprika, and dried oregano.
03 - Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear chicken breasts for 2 to 3 minutes per side until a golden crust forms, then transfer to a plate and set aside.
04 - Add the remaining olive oil to the skillet along with the sliced bell peppers, red onion, and minced garlic. Sauté for 4 to 5 minutes until the vegetables are softened and fragrant.
05 - Return the seared chicken breasts to the skillet, nestling them among the sautéed vegetables. Sprinkle with crushed red pepper flakes if desired.
06 - Transfer the skillet to the preheated oven and roast for 15 to 18 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the peppers are tender.
07 - Remove the skillet from the oven, garnish with freshly chopped parsley, and serve immediately while hot.

# Expert Advice:

01 -
  • Everything cooks in a single skillet which means you get incredible flavor and the sink stays nearly empty afterward.
  • The smoked paprika seasons the chicken and the vegetables in a way that tastes like you spent far longer than forty minutes on dinner.
02 -
  • Do not skip drying the chicken before seasoning because wet chicken steams instead of sears and you lose that gorgeous golden crust.
  • Let the chicken rest for three to four minutes after it comes out of the oven so the juices redistribute and every bite stays moist.
03 -
  • Slice the peppers and onion uniformly so everything cooks evenly and you do not end up with some pieces crunchy and some mushy.
  • The browned bits left in the pan after searing the chicken are pure flavor gold and the vegetables will lift them right up as they cook.

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