One Pan Chicken and Peppers
One pan chicken and peppers is a fast skillet dinner with browned chicken, tender peppers, red onion, and a light pan sauce. The Cajun-inspired seasoning gives it plenty of flavor without a long ingredient list.
The method is simple: sear the chicken first, cook the vegetables in the same skillet, then finish everything together with a splash of stock. Use a wide pan and avoid crowding so the chicken browns well instead of steaming.
Ingredients for One Pan Chicken and Peppers
- 1 1/2 pounds boneless skinless chicken breasts (about 675g), cut into even pieces or pounded to an even thickness
- 3 medium bell peppers, sliced (about 360g)
- 1 medium red onion, sliced (about 150g)
- 2 tablespoons olive oil
- 1 1/2 to 2 teaspoons Cajun seasoning
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 cup chicken stock (about 120g), preferably low-sodium if your Cajun seasoning is salty
- Salt, to taste
- Black pepper, to taste
Optional for serving: chopped parsley, red pepper flakes, cooked white rice, brown rice, jasmine rice, basmati rice, wraps, tortillas, or salad greens.
How to Make One Pan Chicken and Peppers
- Season the chicken: Pat the chicken dry. Season with the Cajun seasoning, garlic, Italian seasoning, a little salt, and black pepper. If the pieces are thick, season both sides. Keeping the chicken close to the same thickness helps it cook evenly.
- Sear the chicken: Heat a large 12-inch skillet over medium-high heat and add the olive oil. When the oil is hot, add the chicken in an even layer. Cook for 4 to 6 minutes without moving it much so it browns instead of steaming. Flip and cook the second side briefly until golden. The chicken should be browned on the outside but not fully cooked through. Transfer to a plate if needed.
- Cook the vegetables: Reduce the heat to medium. Add the sliced onion and bell peppers to the same skillet and cook for 5 to 7 minutes, stirring as needed, until the onion is translucent and the peppers start to soften. If the pan looks dry, add a small drizzle of oil.
- Deglaze the pan: Pour in the chicken stock and scrape up the browned bits from the bottom of the skillet. Return the chicken and any juices from the plate to the pan.
- Finish gently: Lower the heat to medium-low and simmer for 4 to 8 minutes, or until the chicken reaches 165°F in the thickest part. The peppers should be tender-crisp or softer, depending on how you like them. Cover the skillet briefly during this step if you want softer peppers. The stock should reduce enough to lightly coat the chicken and vegetables, not pool in the pan.
- Serve: Taste and adjust with more salt or black pepper if needed. Top with parsley or red pepper flakes if you like, and serve over rice or use in wraps, tacos, bowls, or salads.
Tips for Juicy Chicken and Well-Browned Vegetables
Do not cook the chicken all the way through during the sear. It should only pick up color at first, then finish gently in the stock so it stays juicier.
A wide skillet makes a difference here. If the pan is crowded, the chicken and vegetables release steam and brown less. If needed, cook the chicken in batches.
Start checking the chicken a little early, especially if your pieces are small or thin. The most reliable doneness cue is 165°F in the thickest part.
Serving Ideas
- Serve over white rice, brown rice, jasmine rice, or basmati rice.
- Use as a filling for wraps, tortillas, or pita pockets.
- Spoon over cauliflower rice for a lighter option.
- Serve over salad greens for lunch.
If you like simple skillet dinners, you may also enjoy One Pan Chicken and Potatoes.
For another quick chicken-and-vegetable dinner, try Healthy Chicken and Green Bean Stir-Fry.
Variation
Chicken Thigh Version
Boneless skinless chicken thighs work well here if you want a slightly juicier cut. Use the same method, but expect the final simmer to take a little longer. Cook until the chicken reaches 165°F.
How to Store and Reheat One Pan Chicken and Peppers
Let leftovers cool, then store them in an airtight container in the refrigerator for up to 3 to 4 days. If you are serving the dish with rice, store the rice separately so it does not get soggy.
Reheat gently in a skillet over medium-low heat or in the microwave until hot. Add a small splash of chicken stock if the sauce has thickened too much in the refrigerator. Reheat only until the chicken is warmed through so it does not dry out.
For make-ahead prep, slice the vegetables and season the chicken ahead of time, then cook the skillet dinner fresh when you are ready to eat.
If you want a different flavor profile, Chicken Stir-Fry with Honey Soy Sauce is another easy option.
Nutrition
Nutrition is approximate and will vary based on ingredient brands, exact amounts, and serving size.
- Serving size: about 1/4 of the recipe
- Calories: about 300
- Protein: 39g
- Fat: 11g
- Carbohydrates: 11g
- Per 100g: about 125 calories, 16g protein, 5g fat, 5g carbohydrates
Equipment
- 12-inch skillet
- tongs or spatula
- knife
- cutting board
- measuring spoons
- measuring cup
Ingredients
Main ingredients
- 1 1/2 pounds boneless skinless chicken breasts (about 675g), cut into even pieces or pounded to an even thickness
- 3 medium bell peppers, sliced (about 360g)
- 1 medium red onion, sliced (about 150g)
- 2 tablespoons olive oil
- 1 1/2 to 2 teaspoons Cajun seasoning
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 cup chicken stock (about 120g), preferably low-sodium
- Salt, to taste
- Black pepper, to taste
Optional for serving
- Chopped parsley
- Red pepper flakes
- Cooked white, brown, jasmine, or basmati rice
- Wraps, tortillas, or salad greens
Instructions
- Pat the chicken dry and season with Cajun seasoning, minced garlic, Italian seasoning, salt, and black pepper on all sides.
- Heat a large 12-inch skillet over medium-high heat and add the olive oil.
- Add the chicken in an even layer and cook undisturbed for 4 to 6 minutes to brown the first side.
- Flip the chicken and cook the second side briefly until golden; the chicken should be browned but not fully cooked through, then transfer to a plate if needed.
- Reduce heat to medium and add the sliced onion and bell peppers to the same skillet; cook 5 to 7 minutes, stirring occasionally, until the onion is translucent and peppers begin to soften.
- Pour in the chicken stock and scrape up any browned bits from the pan.
- Return the chicken and any accumulated juices to the skillet.
- Lower the heat to medium-low and simmer 4 to 8 minutes, or until the chicken reaches 165°F (74°C) in the thickest part and the stock has reduced to lightly coat the ingredients; cover briefly if you want softer peppers.
- Taste and adjust seasoning with more salt or black pepper if needed; top with parsley or red pepper flakes and serve over rice or in wraps as desired.
Tips
- Do not fully cook the chicken during the sear—finish in the stock to keep it juicy.
- Use a wide skillet and avoid crowding; cook in batches if needed to ensure good browning.
- Start checking doneness a little early for small or thin pieces; the reliable target temperature is 165°F (74°C).
- Cover the skillet briefly during the final simmer if you prefer softer peppers.
Variations
- Chicken Thigh Version: Use boneless skinless chicken thighs for a juicier result; follow the same method and simmer a bit longer until the thighs reach 165°F (74°C).
