Skillet Chicken and Peppers
Chunky chicken in a savory, bell pepper and onion-studded sauce. Made with regular and roasted bell peppers, the sauce is sweet and smoky at the same time. This dish is also gluten-free, low-fat, and low-calorie. Grab your favorite skillet, and get this winner to the table in under 30 minutes.
I love the combination of fresh bell peppers and roasted red peppers. The fresh peppers add sweetness and the roasted peppers add a wonderful smoky nuance. And let’s talk about how vibrant they are! The color of bell peppers really makes this dish come alive. I chose an orange bell pepper for the fresh, and roasted peppers are red. You can choose any fresh bell pepper color you want. Green would be nice too.
Here’s the quick process for making this skillet chicken and peppers
- Sauté chicken in a little olive oil.
- Add fresh bell peppers and onion. Season with Italian seasoning.
- Add roasted red peppers and chicken broth and simmer for 5 minutes.
- Thicken with a slurry of cornstarch and broth and serve. If you’re dodging cornstarch (paleo, keto), you can leave the thickening step out – the sauce is still amazing.
You can use any cut of chicken you want for this dish. I chose boneless skinless chicken breasts because that’s what I had. You can also use skinless chicken tenders or thighs.
What type of seasoning is in this skillet chicken and peppers? One simple blend – Italian seasoning. I love Italian seasoning because it boasts of medley of oregano, basil, parsley, thyme, and rosemary. Different brands vary, but that’s the gist. If you don’t have Italian seasoning, you can use Mediterranean seasoning or oregano, basil, parsley, and/or thyme.
How should you serve your skillet chicken and peppers? I served our chicken/veggies/sauce over a rice blend with steamed broccoli on the side. The sauce is so friggin’ good, you’ll definitely want something to mop it up. I suggest rice, pasta, bread, or your favorite grain.
Skillet Chicken and Peppers
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, tenders, or thighs
- 1 bell pepper, any color, seeded and chopped, or 1 cup chopped mini sweet peppers
- 1/2 cup chopped onion, any color
- 1 teaspoon Italian seasoning, see note above
- Salt and freshly ground black pepper
- 1/2 cup chopped roasted red peppers
- 1 cup chicken broth, divided
- 2 teaspoons cornstarch
- Chopped fresh parsley for serving, optional
Equipment
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until no longer pink. Season the chicken with salt and black pepper.
- Add the bell pepper and onion and cook for 3 to 5 minutes, until the vegetables soften.
- Add the roasted red peppers and 3/4 cup of the chicken broth and bring to a simmer. Reduce the heat to medium-low and simmer for 5 minutes, until the chicken is cooked through.
- Dissolve the cornstarch in the remaining 1/4 cup of broth and add the mixture to the pan. Simmer for 2 minutes, until the sauce thickens. Season to taste with salt and black pepper. Top with parsley, if using, and serve.