Sweet Pepper Chicken Skillet

Sweet Pepper Chicken Skillet

This recipe is a one-pan wonder, perfect for a quick and flavorful weeknight meal.

Ingredients:

• 2 tablespoons olive oil
• 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• 1 medium onion, chopped
• 3 bell peppers (any color combination you like), sliced
• 4 cloves garlic, minced
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1/2 cup chicken broth
• 1/4 cup chopped fresh parsley (optional)

Cooking Guide:

1. Heat olive oil in a large skillet over medium-high heat. Season chicken with paprika, garlic powder, oregano, salt, and pepper. Add chicken to the skillet and cook for 5-7 minutes, or until golden brown and cooked through, stirring occasionally. Remove chicken from the pan and set aside.
2. Reduce heat to medium and add the onion to the pan. Cook for 3-4 minutes, or until softened. Add the bell peppers and garlic, and cook for an additional 2-3 minutes, or until the peppers are slightly softened.
3. Pour in the diced tomatoes and their juices. Bring to a simmer and scrape up any browned bits from the bottom of the pan.
4. Add the chicken broth and stir to combine. Return the cooked chicken to the pan and simmer for 5 minutes, or until the sauce has thickened slightly.
5. Garnish with fresh parsley (optional) and serve immediately with rice, quinoa, or your favorite side dish.

Tips:

• For a spicier dish, add a pinch of red pepper flakes with the paprika and garlic powder.
• If you don’t have fresh parsley, you can substitute with 1 teaspoon of dried parsley.
• This recipe is easily customizable. You can add other vegetables like mushrooms, zucchini, or broccoli.
• To make the chicken breasts cook more evenly, pound them slightly thinner before cutting them into pieces.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.