Zesty Skillet Chicken with Colorful Bell Peppers and Caramelized Onions
This vibrant and flavorful Zesty Skillet Chicken with Colorful Bell Peppers and Caramelized Onions is a delightful one-pan wonder that's perfect for busy weeknights. Tender, juicy chicken breasts are seasoned with a blend of aromatic spices and pan-seared to golden perfection. They're then nestled among a rainbow of sweet bell peppers and savory caramelized onions, creating a harmonious medley of flavors and textures. The dish is finished with a bright splash of lemon juice, adding a zesty note that elevates the entire meal. It's a satisfying, low-carb option that's as visually appealing as it is delicious.
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Resting Time 5 minutes mins
Total Time 45 minutes mins
Course Dinner, Main Course
Cuisine American, Mediterranean
Servings 4 servings
Calories 300 kcal
Meat
- 4 Boneless, skinless chicken breasts 6-8 oz each [170-225g each]
Produce
- 1 large Red bell pepper sliced (about 1 cup [150g])
- 1 large Yellow bell pepper sliced (about 1 cup [150g])
- 1 large Green bell pepper sliced (about 1 cup [150g])
- 1 large Onion sliced (about 1 cup [150g])
- 3 cloves Garlic minced (about 1 tablespoon [9g])
- 1 Lemon juiced (about 2 tablespoons [30ml])
Oils & Vinegars
- 2 tablespoons Vegetable oil [30ml]
Baking & Spices
- 1 teaspoon Dried oregano [1g]
- 1 teaspoon Paprika [2g]
- 1/2 teaspoon Ground cumin [1g]
- Salt and freshly ground black pepper to taste
Optional Garnish
- 2 tablespoons Fresh parsley chopped [8g]
Prepare the Chicken and Vegetables
Pat the chicken breasts dry with paper towels. In a small bowl, mix together 1/2 teaspoon salt, 1/4 teaspoon black pepper, oregano, paprika, and cumin. Rub this mixture evenly over the chicken breasts.
Slice the bell peppers and onion into 1/4-inch (6mm) strips. Mince the garlic.
Cook the Chicken
Heat 1 tablespoon (15ml) of vegetable oil in a large skillet over medium-high heat.
Once the oil is shimmering, add the chicken breasts to the pan. Cook for 5-7 minutes on each side, or until golden brown and the internal temperature reaches 165°F (74°C).
Remove the chicken from the skillet and set aside on a plate. Tent with foil to keep warm.
Cook the Vegetables
In the same skillet, add the remaining 1 tablespoon (15ml) of oil.
Add the sliced onions and cook for 2-3 minutes until they start to soften.
Add the bell peppers and minced garlic. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp and lightly caramelized.
Season the vegetables with salt and pepper to taste.
Finish the Dish
Return the chicken to the skillet, nestling it among the vegetables.
Squeeze the lemon juice over the chicken and vegetables.
Let the dish simmer for 2-3 minutes to reheat the chicken and allow the flavors to meld.
Remove from heat and let rest for 5 minutes before serving.
Garnish with chopped parsley if desired.
- For best results, use chicken breasts of similar size to ensure even cooking.
- If the chicken breasts are very thick, consider pounding them to an even thickness or butterflying them for quicker, more even cooking.
- Feel free to customize the bell pepper colors based on availability or preference.
- To make this dish spicier, add a pinch of red pepper flakes or a diced jalapeño with the bell peppers.
- For a Mediterranean twist, add some kalamata olives and crumbled feta cheese just before serving.
- This dish reheats well, making it great for meal prep. Store in an airtight container in the refrigerator for up to 3 days.
- Serve over rice, quinoa, or cauliflower rice for a complete meal.
- To scale the recipe, simply adjust the quantities of ingredients proportionally. For example, to serve 8, double all ingredients and use a larger skillet or cook in two batches.
- For a Keto version, use olive oil instead of vegetable oil. Keyword Chicken Recipe, Colorful Dish, Easy Dinner, Low-carb, One-Pan Meal