One Pan Chicken And Peppers (Printable Version)
Juicy roasted chicken and colorful bell peppers tossed with smoked paprika, garlic, and parsley, oven-roasted in 35 minutes.
# What You'll 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 tablespoons olive oil
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon dried oregano
09 - ½ teaspoon chili flakes (optional)
10 - 1 teaspoon kosher salt
11 - ½ teaspoon freshly ground black pepper
→ Garnish & Serving
12 - 2 tablespoons fresh parsley, chopped
13 - Lemon wedges, for serving
# How To Make:
01 - Preheat oven to 400°F. Position the rack in the center of the oven.
02 - Pat the chicken breasts dry with paper towels. Rub both sides with 1 tablespoon of olive oil, smoked paprika, dried oregano, kosher 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 tablespoon of olive oil, a pinch of salt, and chili flakes if desired. 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, spacing them evenly apart.
05 - Roast in the preheated oven for 20 to 25 minutes until the chicken registers an internal temperature of 165°F and the vegetables are tender with lightly charred edges.
06 - Remove from the oven and let rest for 3 to 5 minutes. Garnish with freshly chopped parsley and serve alongside lemon wedges.
# Expert Tips:
01 -
- Everything cooks on a single sheet pan or skillet, which means cleanup is almost embarrassingly simple.
- The smoked paprika gives the chicken a depth that makes people think you marinated it for hours.
- It is naturally gluten free and low carb without tasting like you gave anything up.
02 -
- Crowding the pan is the fastest way to end up with steamed vegetables instead of beautifully roasted ones, so use a large enough skillet.
- Letting the chicken rest before slicing keeps it incredibly juicy because cutting too early lets all those good juices run out onto the board.
03 -
- Pounding the chicken to an even thickness before seasoning is the single best thing you can do to prevent dry, overcooked edges and undercooked centers.
- Use a cast iron skillet if you have one because it holds heat beautifully and gives the vegetables those irresistible caramelized edges.