Easy Skillet Chicken Recipe with Peppers: A One-Pan Dinner Winner

There’s something magical about a dish that comes together in one pan with minimal fuss but delivers maximum flavor. This chicken recipe with peppers is exactly that colorful, juicy, and packed with savory goodness. Whether you’re cooking for a busy weeknight or meal prepping for the week ahead, this recipe checks all the boxes.

What makes this dish stand out is its versatility. You can serve it over rice, tuck it into warm tortillas, or enjoy it straight from the skillet with crusty bread. Plus, it’s forgiving enough for beginners yet impressive enough to serve to guests.

Why You’ll Love This Recipe

First off, cleanup is a breeze. Everything cooks in one skillet, so you’re not left with a mountain of dishes afterward. The chicken stays tender and flavorful, while the peppers and onions soften into a sweet, slightly caramelized perfection.

Additionally, this dish is naturally low-carb and packed with protein. If you’re looking for simple recipes that don’t sacrifice taste, this one delivers every single time. The combination of paprika, garlic, and just a hint of acidity creates layers of flavor without overwhelming your palate.

Ingredients For Chicken Recipe with Peppers

Main Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 2 large bell peppers (red and yellow work beautifully), sliced into strips
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 2 medium tomatoes, diced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• Salt and black pepper to taste
• Fresh parsley or cilantro for garnish

Optional Add-Ins

• A pinch of nigella seeds for an earthy, slightly peppery note
• Red pepper flakes if you like a little heat
• Fresh lemon juice to brighten everything up at the end

How to Make This Skillet Chicken

Prep Your Ingredients: Start by cutting the chicken into even pieces so everything cooks uniformly. Slice your peppers and onions, and have your garlic minced and ready to go. This mise en place approach makes the actual cooking process smooth and stress-free.

Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken pieces in a single layer. Let them sear without moving for about 3-4 minutes until golden brown on one side. Flip and cook for another 2-3 minutes. The chicken doesn’t need to be fully cooked yet it’ll finish cooking with the vegetables. Transfer to a plate and set aside.

Cook the Vegetables: In the same skillet, add the sliced onions first. They’ll pick up all those delicious browned bits from the chicken. Sauté for about 3 minutes until they start to soften. Next, toss in the bell peppers and cook for another 5 minutes, stirring occasionally.

Once the peppers begin to soften, add the minced garlic and cook for just 30 seconds until fragrant. Be careful not to burn it.

Add Tomatoes and Seasonings: Stir in the diced tomatoes and nigella seeds if using. Season everything with smoked paprika, cumin, salt, and pepper. The tomatoes will release their juices and create a light sauce that brings everything together beautifully.

Bring It All Together: Return the seared chicken to the skillet, nestling it into the pepper mixture. Reduce the heat to medium-low, cover, and let everything simmer for about 8-10 minutes. This allows the flavors to meld and ensures the chicken cooks through completely. The internal temperature should reach 165°F.

Finish and Serve: Taste and adjust seasoning if needed. A squeeze of fresh lemon juice at the end adds a bright note that really makes the dish pop. Garnish with fresh parsley or cilantro and serve hot.

Serving Suggestions

This versatile dish pairs beautifully with so many sides. Here are some favorites:

Recipes and rice are a classic combination, and this chicken is no exception. Serve it over fluffy white rice, cilantro lime rice, or even cauliflower rice for a lighter option. The pan juices soak into the rice, making every bite flavorful.

Alternatively, you can stuff the mixture into soft flour tortillas with a dollop of sour cream and avocado for quick fajitas. It’s also delicious alongside roasted potatoes, quinoa, or a simple green salad.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making this an excellent meal prep option.

To reheat, warm it gently in a skillet over medium heat with a splash of water or broth to keep the chicken moist. You can also microwave it in 30-second intervals, stirring in between.

Smart Substitutions

Don’t have chicken breasts? Boneless thighs work wonderfully and stay even juicier. You can also use chicken tenderloins or cut-up drumsticks.

If bell peppers aren’t your thing, try poblano peppers for a mild smokiness or mini sweet peppers for a sweeter flavor. Zucchini and mushrooms also make great additions.

For a Mediterranean twist, swap the paprika and cumin for oregano and add kalamata olives and feta cheese at the end.

Common Mistakes to Avoid

Overcrowding the pan is the biggest culprit for steamed, rather than seared, chicken. If your skillet isn’t large enough, cook the chicken in batches. That beautiful golden crust is worth the extra step.

Another mistake is cooking over high heat the entire time. While you want a good sear initially, reducing the heat after adding the vegetables prevents burning and allows everything to cook evenly.

Finally, don’t skip the resting step after cooking. Letting the chicken sit for a few minutes before serving helps the juices redistribute, keeping every bite tender.

Why This Recipe Works Every Time

The secret lies in building layers of flavor. Searing the chicken first creates depth, while the vegetables cook in those flavorful drippings. The tomatoes add moisture and acidity, balancing the sweetness of the peppers and onions.

Moreover, using boneless chicken means faster cooking time without compromising on flavor. The spices are simple but effective, proving that easy recipes don’t need a long ingredient list to taste incredible.

FAQ’s

1. Can I use chicken thighs instead of chicken breasts?

Yes, absolutely. Boneless chicken thighs work great in this chicken recipe with peppers and stay even juicier than breasts.

2. How do I keep the chicken from becoming dry?

Avoid overcooking and use medium heat after searing. Make sure internal temperature reaches 165°F but not much higher.

3. Can I make this recipe ahead of time?

Yes, it stores well in the fridge for up to 4 days. The flavors actually get better the next day, making it perfect for meal prep.

4. Is this chicken recipe with peppers low-carb?

Yes, it’s naturally low-carb and high in protein. Serve it with cauliflower rice for a fully low-carb meal.

5. Can I freeze leftovers?

Yes, you can freeze it for up to 2 months in an airtight container. Thaw overnight in the refrigerator before reheating.

Conclusion:

This chicken recipe with peppers has become a regular rotation in my kitchen, and I think it will in yours too. It’s proof that delicious, home-cooked meals don’t have to be complicated. With just one pan and about 30 minutes, you can have a colorful, satisfying dinner that everyone will love. Give it a try tonight—you won’t regret it.