One Pan Chicken And Peppers (Printable)
Roasted chicken breasts with colorful bell peppers, onion, garlic and smoked paprika—ready in about 35 minutes.
# What You Need:
→ Meats
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
→ Vegetables
02 - 2 large red bell peppers, sliced
03 - 2 large yellow bell peppers, sliced
04 - 1 large onion, thinly sliced
05 - 3 cloves garlic, minced
→ Spices & Seasonings
06 - 2 tbsp olive oil
07 - 1 tsp smoked paprika
08 - 1 tsp dried oregano
09 - ½ tsp chili flakes (optional)
10 - 1 tsp salt
11 - ½ tsp black pepper
→ Extras
12 - 2 tbsp fresh parsley, chopped
13 - Lemon wedges, for serving
# Directions:
01 - Preheat your oven to 400°F.
02 - Pat the chicken breasts dry with a paper towel. Rub both sides with 1 tbsp olive oil, smoked paprika, oregano, salt, and black pepper until evenly coated.
03 - In a large oven-safe skillet or baking dish, toss the sliced red and yellow bell peppers, onion, and garlic with the remaining 1 tbsp olive oil, a pinch of salt, and chili flakes if using. Spread the vegetables in an even layer across the bottom of the pan.
04 - Place the seasoned chicken breasts on top of the bed of vegetables in the skillet or baking dish.
05 - Roast in the preheated oven for 20-25 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F and the vegetables are tender.
06 - Remove from the oven and let rest for 3-5 minutes. Garnish with fresh chopped parsley and serve with lemon wedges alongside.
# Expert Tips:
01 -
- The peppers caramelize underneath the chicken and steal the show, sweet and smoky in every bite.
- One pan means you spend twenty five minutes reading or pouring wine instead of washing dishes.
02 -
- If you skip the rest period the juices run straight onto your plate and the chicken tastes drier than it should.
- A splash of white wine or broth poured over the vegetables before roasting creates a pan sauce worth sopping up with bread.
03 -
- Use a cast iron skillet if you have one, because it holds heat evenly and gives the peppers slightly charred edges that a baking sheet cannot match.
- Slice the peppers and onion as uniformly as possible so everything finishes cooking at exactly the same time.