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Delicious Chicken with Bell Peppers served on a plate

Chicken with Bell Peppers

Warm, simple, and full of flavor, this chicken dish cooks in a bed of peppers and onions with a light sauce, making it perfect for weeknight dinners or relaxed weekend meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts Pound to an even thickness for even cooking.
  • 2 tablespoons olive oil Divided for cooking.
  • 1 large onion, thinly sliced
  • 2 pieces bell peppers, one red, one green, sliced into strips
  • 3 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper Or to taste.
  • 1 cup chicken broth
  • 1/2 cup heavy cream or half and half For a lighter option, use low-fat milk.
  • 1 cup shredded cheddar or Monterey Jack cheese (optional) Add for the last 2 minutes of cooking.
  • to taste none Fresh parsley, chopped, for garnish

Method
 

Preparation
  1. Pat the chicken dry and season both sides with salt, pepper, paprika, and oregano.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat.
  3. Add the chicken and brown for 3 to 4 minutes per side, until golden. Remove chicken and set aside.
  4. Add the other tablespoon of oil to the same skillet.
  5. Add the onion and bell peppers, cook for 5 to 7 minutes until soft.
  6. Stir in the garlic and cook 30 seconds more.
Cooking
  1. Pour in the chicken broth and scrape the bottom of the pan to loosen any browned bits.
  2. Let the broth simmer for 2 minutes.
  3. Stir in the cream, bring to a low simmer, then return the chicken to the pan.
  4. Spoon some sauce and peppers over the chicken.
  5. Cover and cook for 8 to 10 minutes, until the chicken reaches 165°F and the sauce thickens slightly.
  6. If you like cheese, sprinkle it over the chicken in the last 2 minutes, cover until melted.
Serving
  1. Garnish with chopped parsley and serve hot.

Notes

Serve over steamed rice, pasta, or mashed potatoes to round out the meal. For additional taste, consider pairing with a green salad or roasted vegetables. Leftovers can be refrigerated for 3 to 4 days and reheated gently.