One Pan Chicken and Peppers (Printable)

Seared chicken breasts roasted with colorful bell peppers, red onion and garlic for an easy, gluten-free weeknight dinner.

# What You 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 - 1/2 teaspoon ground black pepper
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Garnish

11 - Fresh parsley, chopped (optional)

# How-To:

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 the 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 same skillet along with the sliced bell peppers, red onion, and minced garlic. Sauté for 4 to 5 minutes until the vegetables begin to soften.
05 - Return the seared chicken breasts to the skillet, nestling them among the 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 to an internal temperature of 165°F and the peppers are tender.
07 - Remove from the oven, garnish with freshly chopped parsley, and serve immediately while hot.

# Expert Tips:

01 -
  • Everything cooks in a single skillet, which means you spend less time washing dishes and more time actually enjoying your evening.
  • The color alone is worth making this, with those jewel toned peppers turning an ordinary weeknight into something that feels intentional and special.
02 -
  • The biggest mistake I made early on was skipping the sear and going straight to the oven, which left the chicken looking pale and sad despite tasting fine.
  • Letting the chicken rest for three minutes after it comes out of the oven before slicing keeps all those juices inside where they belong.
03 -
  • Slice the peppers and onions as evenly as you can because uniform pieces cook at the same rate and you avoid the dreaded mix of mushy and crunchy.
  • A squeeze of fresh lemon juice right before serving wakes up every single flavor on the plate and people will think you did something complicated.

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