Description

This Chicken and Bell Pepper recipe is a vibrant, one-skillet dish that’s quick to prepare and full of flavor. Juicy chicken strips are pan-seared until golden, then tossed with colorful bell peppers and a rich blend of seasonings. It’s the perfect weeknight dinner—easy, versatile, and incredibly satisfying. Pair it with rice, pasta, or enjoy on its own. Great for meal prep and leftovers too!

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts or thighs, sliced
3 bell peppers (red, yellow, green), thinly sliced
1 medium onion, sliced
3 cloves garlic, minced
3 tbsp olive oil, divided
2 tbsp soy sauce (or tamari)
1 tsp smoked paprika
1 tsp Italian seasoning
½ tsp salt (adjust to taste)
½ tsp freshly ground black pepper
Optional: ¼ tsp red pepper flakes, 1 tbsp balsamic vinegar

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Instructions

Heat 2 tbsp olive oil in a large skillet over medium-high heat.
Season chicken with paprika, salt, pepper, Italian seasoning, and soy sauce.
Sear chicken in batches, cooking 2–3 minutes per side until golden and cooked through. Set aside.
In the same skillet, add remaining oil and sauté onions for 2 minutes.
Add garlic and cook for another 30 seconds until fragrant.
Toss in the bell peppers and cook for 5–7 minutes, stirring occasionally.
Return chicken to the pan, mix well, and cook for an additional 2–3 minutes to blend flavors.
Add a splash of balsamic vinegar or lemon juice if desired.
Serve hot with rice, pasta, or on its own.

Notes

For added richness, stir in a tablespoon of butter at the end.
Let the chicken rest after searing—it helps keep it moist.
To save time, use pre-sliced peppers from the store.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Sautéing
Cuisine: American with Mediterranean influence

Nutrition

Serving Size: 1 plate
Calories: 320