One Pan Chicken And Peppers (Printable)

Roasted chicken breasts with sweet bell peppers, onions, garlic, parsley and lemon for an easy, flavorful weeknight meal.

# What goes in:

→ Meats

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 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 chili flakes (optional)
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper

→ Garnish and Serving

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

# Directions:

01 - Preheat oven to 400°F.
02 - Pat the chicken breasts dry with a paper towel. Rub both sides with 1 tablespoon olive oil, smoked paprika, dried oregano, salt, and black pepper until evenly coated.
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 olive oil, a pinch of salt, and chili flakes if using. Spread the vegetables in an even layer across the bottom of the pan.
04 - Place the seasoned chicken breasts on top of the bed of vegetables in the skillet or baking dish.
05 - Roast in the preheated oven for 20 to 25 minutes, until the chicken is cooked through with an internal temperature of 165°F and the vegetables are tender.
06 - Remove from the oven and let rest for 3 to 5 minutes. Garnish with fresh chopped parsley and serve with lemon wedges alongside.

# Expert Advice:

01 -
  • One pan means you get all the flavor with almost no cleanup, which is a lifesaver on busy nights.
  • The smoked paprika and roasted peppers create a sauce like glaze at the bottom of the pan that tastes like you spent hours cooking.
02 -
  • Do not skip drying the chicken before seasoning because excess moisture prevents the spices from adhering and creates steam instead of a flavorful crust.
  • Adding a splash of white wine or chicken broth to the vegetables before roasting transforms the pan juices into a light sauce worth spooning over everything.
03 -
  • Let the roasted chicken rest uncovered so the surface stays slightly textured instead of steaming itself soft under foil.
  • Slice the peppers and onions as uniformly as possible because even pieces cook at the same rate and you avoid the mix of mushy and crunchy that ruins the texture.

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