Easy chicken with bell peppers and onions recipe. This chicken and peppers is packed full of flavor, tender, juicy, colorful, and delicious. It is easy and quick to make and ready in 25 minutes or less. It is perfect served over rice, pasta, or potatoes. Let me show you how to make this dish that is suitable for a weeknight meal or any time of the day.
Add the paprika, garlic granules, onion granules, parsley, black pepper, thyme, and salt into a small bowl. Mix till combined.
Pat the chicken breasts dry and season with half of the seasoning mix.
Place a skillet on medium heat. Add oil to the skillet and when it's heated, add in the seasoned chicken.
Cook for 4-5 minutes or till it is browned then gently flip it to brown the other side for another 4-5 minutes. Transfer the chicken to a plate and set it aside.
Add the sliced Onion, minced garlic, bell peppers, and the remaining seasoning into the same skillet used to cook the chicken. Stir and cook till it's tender and slightly crispy.
Transfer the chicken breasts back into the skillet.Add ¼-1/2 cup of chicken stock (add more if you want it saucy).
Cook for 2-3 minutes or until the chicken is cooked through then take it off heat.Serve and enjoy.
Notes
Pat the chicken dry with paper towels before seasoning.
Use a mallet to flatten the chicken breasts.
You can substitute boneless chicken breast for boneless chicken thighs.
Use both red, orange, and yellow bell peppers for color.
Red Onions are best for this recipe but you can use yellow, brown, or any other onion.
Cut the onions and bell peppers into similar shapes and sizes.
If you prefer, dice or slice the chicken after pan frying before adding it back to the skillet however rest it for at least 5 minutes after pan frying before slicing it.
Chicken should be cooked through and the internal temperature at the thickest part should be at least 165F.