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.

Course Main Course

Cuisine American

Diet Gluten Free, Low Calorie, Low Fat, Dairy Free Diet

Keyword chicken dinner, dinner, easy, quick and easy

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 188kcal

Author Robin Miller

Equipment

Skillet

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

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.

Nutrition