One Pan Chicken And Peppers (Printable)

Juicy chicken breasts roasted with sweet peppers, onions and garlic for a quick, flavorful weeknight dinner.

# 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

# How To Make It:

01 - Preheat 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 minced 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 to 25 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
06 - Remove from the oven and let rest for 3 to 5 minutes. Garnish with chopped fresh parsley and serve with lemon wedges.

# Expert Tips:

01 -
  • It requires exactly one pan and about ten minutes of hands on prep, which makes it the ultimate weeknight rescue meal.
  • The smoked paprika and oregano crust on the chicken creates this gorgeous, deeply flavored exterior that tastes like you spent hours marinating.
  • Leftovers are incredible the next day tucked into a wrap or served cold over greens for lunch.
02 -
  • Do not skip drying the chicken before seasoning because excess moisture creates steam instead of a crust and you will end up with pale, boiled looking chicken.
  • Crowding the pan is the fastest way to ruin this dish since the vegetables need space to roast and caramelize rather than steam in their own liquid.
03 -
  • Let the chicken rest at room temperature for 15 minutes before seasoning because cold chicken straight from the fridge cooks unevenly and the center stays raw long after the edges have dried out.
  • Broil for the final two minutes if you want those gorgeous, slightly blistered edges on the peppers and a deeper golden crust on the chicken.

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