Marinated Chicken with Peppers and Marjoram
Juicy, flavorful, and infused with the herbal aroma of fresh marjoram, Marinated Chicken with Peppers and Marjoram is a one-skillet wonder perfect for weeknight dinners or a casual dinner party. This recipe features tender chicken breasts marinated in a zesty blend of olive oil, lemon juice, garlic, and paprika, ensuring each bite is bursting with flavor. Vibrant red, yellow, and green bell peppers sautéed with onions not only add a pop of color but also provide a naturally sweet and smoky complement to the chicken. Simmered to perfection in a light chicken broth, this dish is both wholesome and elegant, with marjoram sprigs adding a final touch of freshness. Ready in under an hour, it pairs wonderfully with rice, roasted potatoes, or a garden-fresh salad, making it an irresistible choice for any mealtime.
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Ingredients
- 4 pieces chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic cloves, minced
- 2 tablespoons fresh marjoram, chopped
- 1 whole red bell pepper, sliced
- 1 whole yellow bell pepper, sliced
- 1 whole green bell pepper, sliced
- 1 medium onion, sliced
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup chicken broth
- 4 sprigs fresh marjoram sprigs (for garnish)
Directions
Step 1
In a small bowl, whisk together 2 tablespoons of olive oil, lemon juice, minced garlic, chopped marjoram, paprika, salt, and black pepper to create the marinade.
Step 2
Place the chicken breasts in a large resealable plastic bag and pour the marinade over them. Seal the bag, ensuring the chicken is well coated, and refrigerate for at least 1 hour or up to overnight.
Step 3
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Step 4
Remove the chicken breasts from the marinade (discard the marinade) and sear them in the skillet for 3-4 minutes per side, until they are golden brown. Remove the chicken from the skillet and set it aside.
Step 5
In the same skillet, add the sliced red, yellow, and green bell peppers, along with the onion. Sauté for 5-7 minutes, stirring occasionally, until they are softened.
Step 6
Return the chicken breasts to the skillet and pour in the chicken broth. Reduce the heat to low, cover, and simmer for 12-15 minutes, or until the chicken is cooked through and registers an internal temperature of 165°F (74°C).
Step 7
Taste and adjust seasoning with additional salt and pepper, if needed.
Step 8
Garnish with fresh marjoram sprigs before serving.
Step 9
Serve hot with your choice of sides, such as rice, potatoes, or a crisp salad.
Nutrition Facts
| Serving size | (1471.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1728.7 |
| Total Fat 68.6g | 0% |
| Saturated Fat 13.7g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 572.0mg | 0% |
| Sodium 3168.3mg | 0% |
| Total Carbohydrate 46.7g | 0% |
| Dietary Fiber 12.7g | 0% |
| Total Sugars 22.7g | |
| Protein 222.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 299.3mg | 0% |
| Iron 9.9mg | 0% |
| Potassium 1311.0mg | 0% |
Source of Calories