One Pan Chicken and Peppers (Printable)

Juicy roasted chicken with colorful bell peppers, onion and garlic, finished with parsley and lemon for a quick, healthy weeknight meal.

# What You'll Need:

→ 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 & Seasonings

06 - 2 tablespoons olive oil
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon dried oregano
09 - ½ teaspoon chili flakes (optional)
10 - 1 teaspoon salt
11 - ½ teaspoon black pepper

→ Garnish & Serving

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

# How to Make It:

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.
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 and a pinch of salt and chili flakes if using. Spread the vegetables in an even layer.
04 - Place the seasoned chicken breasts on top of the vegetable mixture 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 - Let rest for 3 to 5 minutes. Garnish with fresh chopped parsley and serve with lemon wedges.

# Expert Suggestions:

01 -
  • One pan means you get maximum flavor with almost zero cleanup, which is honestly the real prize on a weeknight.
  • The smoked paprika does most of the heavy lifting, so you look like a genius with barely any effort.
02 -
  • If your chicken breasts are very thick, slice them horizontally or pound them flat, otherwise the outside dries before the center cooks through.
  • A splash of white wine or chicken broth over the vegetables before roasting creates a light pan sauce that is absolutely worth the extra ten seconds.
03 -
  • Use a cast iron skillet if you have one, it holds heat beautifully and creates those sought after caramelized edges on the peppers.
  • Slice the peppers and onions about a quarter inch thick so they have structure after roasting rather than collapsing into mush.

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