Chicken and Peppers
This Chicken and Peppers recipe is a quick, healthy, and flavorful meal! Juicy chicken, vibrant bell peppers, and a light, savory sauce make this dish a must-try.
Equipment
- Large Skillet
Ingredients
Main Ingredients
- 1 tbsp Olive Oil
- 1 lb Boneless, Skinless Chicken Breasts or substitute with tenders or thighs
- 1 Bell Pepper any color, seeded and chopped
- 0.5 cup Chopped Onion any color
- 1 tsp Italian Seasoning
- Salt & Freshly Ground Black Pepper to taste
- 0.5 cup Chopped Roasted Red Peppers
- 1 cup Chicken Broth divided
- 2 tsp Cornstarch
- Chopped Fresh Parsley for garnish (optional)
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until no longer pink, about 5 minutes. Season with salt and black pepper.
- Add the chopped bell pepper and onion to the pan. Cook for 3-5 minutes, stirring occasionally, until the vegetables start to soften.
- Add the roasted red peppers and 3/4 cup of the chicken broth to the pan. Bring to a gentle simmer, then reduce heat to medium-low and cook for 5 minutes.
- In a small bowl, dissolve the cornstarch in the remaining 1/4 cup of chicken broth. Stir this mixture into the pan and simmer for 2 minutes, or until the sauce thickens.
- Taste and adjust seasoning with salt and black pepper. Sprinkle with fresh parsley and serve hot over rice, pasta, or with crusty bread.
Notes
For extra flavor, add a squeeze of lemon juice or a sprinkle of fresh herbs like basil or oregano. You can also serve this dish in a wrap for a fun twist!