Savory Chicken with Peppers

Transform weeknight dinners into a flavorful fiesta with this Savory Chicken with Peppers recipe! Tender, golden-seared chicken breasts are nestled in a vibrant medley of sautéed red, yellow, and green bell peppers, along with sweet onions, all simmered in a tangy balsamic and chicken broth sauce. The fragrant blend of paprika, garlic powder, and oregano elevates the dish with warm, smoky notes, while the final touch of fresh parsley adds a burst of brightness. Ready in just 40 minutes, this one-skillet meal is as easy as it is stunning. Serve it over fluffy rice, creamy mashed potatoes, or alongside crusty bread to soak up every drop of the savory sauce. Perfect for busy nights or casual entertaining, this dish offers a colorful, nutrient-packed feast the whole family will love!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces chicken breasts (boneless, skinless)
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 large green bell pepper
• 1 medium onion
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup chicken broth
• 1 tablespoon balsamic vinegar
• 2 tablespoons fresh parsley (chopped, for garnish)

Directions

Step 1

Slice the red, yellow, and green bell peppers into thin strips. Peel and slice the onion into thin wedges.

Step 2

Place the chicken breasts on a cutting board and season both sides with paprika, garlic powder, dried oregano, salt, and black pepper.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 3-4 minutes per side, until golden brown. Remove the chicken and set aside on a plate.

Step 4

Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the sliced bell peppers and onion to the pan and sauté for 5-6 minutes, stirring occasionally, until softened.

Step 5

Return the chicken breasts to the skillet, nestling them among the cooked peppers. Pour in the chicken broth and balsamic vinegar, scraping the bottom of the pan to deglaze and incorporate any browned bits.

Step 6

Cover the skillet with a lid and allow the chicken to cook through, about 12-15 minutes, or until the internal temperature reaches 165°F (74°C).

Step 7

Taste the sauce and adjust seasoning with additional salt or pepper if needed.

Step 8

Remove the skillet from heat and garnish with chopped fresh parsley before serving.

Step 9

Serve hot with rice, mashed potatoes, or crusty bread to soak up the flavorful sauce.

Nutrition Facts

Serving size	(1588.2g)

Amount per serving	% Daily Value*
Calories	1661.1

Total Fat 55.1g	0%
Saturated Fat 11.8g	0%
Polyunsaturated Fat 2.8g
Cholesterol 591.6mg	0%
Sodium 3181.3mg	0%
Total Carbohydrate 56.0g	0%
Dietary Fiber 12.2g	0%
Total Sugars 19.6g
Protein 226.2g	0%

Vitamin D 90.5IU	0%
Calcium 198.8mg	0%
Iron 10.7mg	0%
Potassium 3445.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.5%

Protein: 55.7%

Carbs: 13.8%