One Pan Italian Chicken and Peppers

chicken breasts and Italian peppers in a pan

One Pan Italian Chicken and Peppers

This one-pan meal features tender, pan-seared chicken, nestled over onions, peppers, and mushrooms, and baked under a canopy of stretchy cheese. Top it off with some hot Calabrese peppers and this incredible dinner is ready in about 30 minutes.

Course Main Course

Cuisine American, Italian

Diet Gluten Free

Keyword calabrese peppers, italian chicken recipe, one pan meal

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 429kcal

Author Robin Miller

Ingredients

4 thin-sliced boneless skinless chicken breasts or two regular chicken breasts halved through the middle to create 4 thin filets
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil divided
1 small yellow or red onion chopped
1 bell pepper any color, seeded and chopped
2 cups button or cremini mushrooms chopped
2 cloves garlic minced
1/2 teaspoon paprika
1 cup shredded Mexican cheese blend or mozzarella
1-2 tablespoons Bono hot Calabrese chili peppers

Instructions

Preheat the oven to 400 degrees.
Season both sides of the chicken with salt and black pepper
Heat 1 tablespoon of the oil in a large, oven-proof skillet over medium-high heat. Add the chicken and cook until golden brown on both sides. Transfer the chicken to a plate.
Heat the remaining tablespoon of oil in the same pan over medium-high heat. Add the onion and bell pepper and cook for 3 minutes, until soft. Add the mushrooms and garlic and cook for 3 to 5 minutes, until the mushrooms are soft. Add 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to combine.
Nestle the chicken on top of the vegetables and drizzle over any juices from the plate. Sprinkle the paprika over the chicken.
Top the chicken with the cheese and bake for 10 minutes, until the cheese melts and the chicken is cooked through (165 degrees).
Top the chicken with the hot peppers and serve.

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