One Pan Chicken And Peppers (Printable)

Roasted chicken breasts with bell peppers, onions, garlic and smoked paprika for an easy weeknight pan dinner.

# Ingredient List:

→ Proteins

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 yellow onion, thinly sliced
05 - 3 cloves garlic, minced

→ Spices and Seasonings

06 - 2 tablespoons olive oil
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon red chili flakes
10 - 1 teaspoon kosher salt
11 - 1/2 teaspoon freshly ground black pepper

→ Garnish and Service

12 - 2 tablespoons fresh parsley, chopped
13 - Lemon wedges for serving

# Directions:

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 evenly with 1 tablespoon of olive oil, smoked paprika, dried oregano, kosher salt, and black pepper. Set aside.
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 - Nestle the seasoned chicken breasts on top of the prepared vegetable bed, spacing them evenly apart.
05 - Roast in the preheated oven for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender.
06 - Remove from the oven and let rest for 3 to 5 minutes. Garnish generously with fresh chopped parsley and serve with lemon wedges alongside.

# Expert Tips:

01 -
  • Everything cooks on a single pan, which means cleanup is almost embarrassingly fast and you get to spend the evening doing something other than scrubbing.
  • The smoked paprika gives the chicken a subtle fireside flavor that makes people think you worked much harder than you actually did.
02 -
  • Do not skip patting the chicken dry because wet chicken will steam instead of roast and you will lose that gorgeous golden crust.
  • A splash of white wine or chicken broth poured over the vegetables before roasting adds a layer of flavor that will make you wonder why you ever bothered without it.
03 -
  • Use the largest oven safe skillet you own because crowding the pan leads to steaming rather than roasting and the texture will suffer for it.
  • Let the roasted chicken rest on a cutting board for the full five minutes before slicing so every drop of juice stays inside where it belongs.

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