One Pan Chicken and Peppers (Printable)

Tender chicken roasted with colorful bell peppers, red onion and smoked paprika for an easy low-carb weeknight main.

# 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)

# Steps:

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 olive oil in a large oven-safe skillet over medium-high heat. Sear chicken breasts for 2–3 minutes per side until a golden crust forms, then transfer to a plate and set aside.
04 - Add the remaining tablespoon of olive oil to the skillet along with the sliced bell peppers, red onion, and minced garlic. Sauté for 4–5 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 15–18 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 Tips:

01 -
  • One skillet means you get maximum flavor with barely any washing up afterward.
  • The colors alone, golden chicken nestled against red, yellow, and green peppers, make it look like you tried way harder than you did.
02 -
  • Do not skip the searing step because that golden crust carries flavor straight through the roasting time.
  • An instant read thermometer pulling at 165 degrees F takes the guesswork out of chicken doneness.
03 -
  • Slice the vegetables uniformly so everything finishes cooking at the same time and you do not end up with crunchy mixed with mushy.
  • Let the chicken rest for three minutes after it comes out of the oven before slicing so the juices redistribute instead of running out onto the board.

Return