Key Takeaways:
- This Chicken With Bell Peppers And Onions Recipe delivers restaurant-quality flavor in just 30 minutes
- Perfect one-pan meal that serves exactly 4 people with minimal cleanup
- Colorful bell peppers add essential vitamins and vibrant presentation
- Simple ingredients create a versatile base for multiple variations
Are you struggling to get a balanced, delicious dinner on the table after a long day? This Chicken With Bell Peppers And Onions Recipe solves your weeknight dinner dilemma with minimal prep and maximum flavor. Ready in just 30 minutes, this Chicken With Bell Peppers And Onions Recipe combines juicy chicken pieces with sweet bell peppers and caramelized onions for a satisfying meal the whole family will request again and again.
When you’re short on time but refuse to compromise on taste, this Chicken With Bell Peppers And Onions Recipe delivers both convenience and flavor. The colorful peppers not only brighten your plate but also provide essential nutrients your body craves after a busy day.
Nutrition Information for Chicken With Bell Peppers And Onions Recipe
| Nutrient | Amount Per Serving | % Daily Value |
|---|---|---|
| Calories | 320 | – |
| Protein | 29g | 58% |
| Carbohydrates | 12g | 4% |
| Fat | 16g | 25% |
| Fiber | 3g | 12% |
| Sugar | 5g | – |
| Sodium | 620mg | 26% |
| Vitamin C | 169mg | 188% |
| Vitamin A | 3150IU | 63% |
Values based on a 2,000 calorie diet
Time Requirements
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 people
Equipment & Ingredients for Perfect Chicken With Bell Peppers And Onions
Kitchen Tools Needed
| Tool | Purpose |
|---|---|
| 12-inch skillet | Main cooking vessel |
| Sharp chef’s knife | Cutting chicken and vegetables |
| Cutting board | Prep surface |
| Measuring spoons | Accurate seasoning |
| Tongs | Flipping chicken safely |
| Wooden spoon | Stirring without scratching pan |
| Paper towels | Drying chicken |
| Small bowl | Mixing sauce |
Ingredients List
| Ingredient | Amount | Purpose |
|---|---|---|
| Boneless skinless chicken breasts | 1.5 pounds | Main protein |
| Olive oil | 3 tablespoons (divided) | Cooking fat |
| Kosher salt | 1 teaspoon | Seasoning |
| Black pepper | 1/2 teaspoon | Seasoning |
| Garlic powder | 1 teaspoon | Flavor enhancer |
| Bell peppers (mixed colors) | 3 medium | Main vegetable |
| Yellow onions | 2 medium | Aromatic base |
| Fresh garlic | 3 cloves | Flavor booster |
| Chicken stock | 1/4 cup | Sauce base |
| Soy sauce | 1 tablespoon | Umami element |
| Cornstarch | 1 teaspoon | Thickening agent |
| Red pepper flakes | 1/4 teaspoon (optional) | Heat (adjustable) |
Substitution Options
- Protein: Boneless chicken thighs work wonderfully in this recipe, offering even more flavor than breasts. For a lighter option similar to my Air Fryer Chicken Bites, you could use chicken tenders cut into pieces.
- Vegetables: Any color bell peppers work great. Try adding mushrooms or zucchini.
- Gluten-free: Use tamari instead of soy sauce.
- Lower sodium: Use low-sodium soy sauce and unsalted chicken stock.
Detailed Step-by-Step Instructions for Chicken With Bell Peppers And Onions Recipe
Preparation Phase (10 minutes)
1. Set Up Your Kitchen Workspace (2 minutes)
- Wash your hands thoroughly with soap and warm water for at least 20 seconds
- Clear and clean your counter space completely, wiping with clean cloth
- Gather all ingredients from refrigerator and pantry
- Place all ingredients on one side of your workspace
- Arrange tools on the other side of your workspace
- Set up a dedicated “prep” cutting board and a separate board for raw chicken
- Place your cutting board on a stable, non-slip surface (wet paper towel underneath helps)
- Have a small bowl ready for vegetable scraps and packaging
2. Prepare the Chicken Properly (3 minutes)
- Remove 1.5 pounds chicken breasts from packaging
- Examine chicken for any unwanted bits and trim if necessary
- Pat each breast completely dry with paper towels (blot multiple times)
- Important beginner tip: Drying the chicken thoroughly is the secret to good browning!
- Place chicken on dedicated cutting board
- Hold knife firmly with dominant hand, stabilize chicken with other hand
- First, slice each breast horizontally into 1-inch wide strips
- Turn strips and cut crosswise into 1-inch cubes
- Try to make all pieces similar in size for even cooking
- Transfer cut chicken to a clean plate (not the cutting board you cut on)
- Wash hands immediately after handling raw chicken
- Clean cutting board and knife with hot soapy water before proceeding
3. Prepare the Vegetables (3 minutes)
- Bell Peppers:
- Wash 3 bell peppers thoroughly under cool running water
- Pat dry with paper towel
- Place pepper on clean cutting board
- Hold pepper steady with non-dominant hand
- Cut off the top stem portion with knife (about 1/4 inch from top)
- Stand pepper upright on flat cut end
- Slice down from top to bottom to cut in half
- Use spoon to gently scrape out seeds and white membranes
- Lay each half flat on board, skin-side down
- Slice into 1/4-inch strips lengthwise
- For easier bites, cut longer strips in half crosswise
- Transfer to small bowl and set aside
- Onions:
- Place onion on clean cutting board
- Cut off 1/4 inch from both the root and stem ends
- Stand onion on flat cut end
- Cut in half from top to bottom
- Peel off the outer papery skin layers (they should come off easily)
- Place each half flat-side down on cutting board
- Make 1/4-inch slices from one end to the other
- If slices seem too long, cut them in half
- Separate onion layers with your fingers for even cooking
- Transfer to small bowl and set aside
- Garlic:
- Place garlic bulb on cutting board
- Gently press down with palm to loosen cloves
- Separate 3 cloves from the bulb
- Place flat side of knife blade on each clove
- Press firmly with palm to crush clove slightly
- Peel away skin completely
- Hold knife with dominant hand, fingertips tucked
- Rock knife over garlic with downward pressure
- Continue chopping until garlic is finely minced
- Pieces should be very small, about 1/16 inch
- Transfer to small dish and set aside
4. Prepare the Sauce Mixture (2 minutes)
- Take a small bowl (about 1-cup capacity)
- Measure 1/4 cup chicken stock precisely
- Pour carefully into the bowl
- Add exactly 1 tablespoon soy sauce
- Add 1 teaspoon cornstarch
- Add 1/4 teaspoon red pepper flakes if using
- Take a small whisk or fork
- Whisk ingredients together vigorously for 30 seconds
- Make sure cornstarch is completely dissolved with no lumps
- Tip for beginners: If you see lumps, press them against side of bowl
- Check mixture by lifting spoon – should be slightly thickened
- Set aside near cooking area for easy access during cooking
Cooking Phase for Chicken With Bell Peppers And Onions (20 minutes)
1. Cook the Chicken to Perfect Tenderness (8 minutes)
- Place your 12-inch skillet on stove
- Make sure skillet is completely clean and dry
- Turn heat to medium-high (about 7 on a numbered dial)
- Add 2 tablespoons olive oil
- Tilt pan to coat bottom evenly with oil
- Wait 1-2 minutes for oil to heat (it should shimmer slightly)
- Check readiness by hovering hand about 3 inches above pan (should feel hot)
- While waiting, season chicken pieces evenly with:
- 1 teaspoon kosher salt (sprinkle from height for even distribution)
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- Use fingers to toss chicken pieces gently, coating all sides
- Test oil temperature by adding one piece of chicken – it should sizzle immediately
- If it doesn’t sizzle, wait 30 seconds and test again
- Add remaining chicken to pan in a single layer
- Critical step: Leave at least 1/4 inch between pieces
- Beginner warning: Don’t overcrowd the pan or chicken will steam, not brown
- Important: Don’t move chicken for first 2-3 minutes to develop golden crust
- Look for whitish-opaque color creeping up sides of chicken pieces
- After 2-3 minutes, carefully flip each piece with tongs
- Cook additional 2-3 minutes until most sides show golden brown color
- Check doneness by cutting largest piece in half – should be white throughout
- Remove chicken to clean plate using tongs
- Tent loosely with foil to keep warm (fold foil like a tent, don’t wrap)
2. Cook the Vegetables to Crisp-Tender Perfection (8 minutes)
- Using same unwashed pan (flavor base!), check oil level
- If pan looks dry, add 1 tablespoon olive oil
- Return pan to medium-high heat
- Add sliced onions to hot oil, spreading them out
- Using wooden spoon, stir onions to coat with oil and pan juices
- Reduce heat to medium if onions are browning too quickly
- Cook 3-4 minutes, stirring every 30 seconds
- Onions should become translucent and slightly soft
- Visual cue: Onions should be floppy but not browned
- Add all bell pepper strips to the pan
- Stir to combine with onions
- Cooking technique: Toss ingredients by pushing pan away and pulling toward you
- Cook 4-5 minutes, stirring every minute
- Doneness test: Pepper should bend but still snap when broken
- Push vegetables to sides of pan to create 2-inch clear space in center
- Add minced garlic to this space
- Keep garlic in center, stirring constantly for 30 seconds
- Critical warning: Watch carefully as garlic burns easily and becomes bitter
- When garlic becomes fragrant, stir to combine with vegetables
- Visual check: Peppers should be bright in color, not dull or wrinkled
3. Combine and Finish the Dish (4 minutes)
- Return chicken pieces to pan, distributing evenly among vegetables
- Stir sauce mixture once more to ensure cornstarch is suspended
- Pour sauce mixture over everything, drizzling to cover most ingredients
- Using wooden spoon, gently fold ingredients together
- Make sure sauce contacts pan bottom
- Bring to gentle simmer (small bubbles around edges)
- Visual cue: Sauce will change from cloudy to clearer and slightly thicker
- Cook 2-3 minutes until sauce thickens slightly
- Sauce test: Dip spoon in sauce, run finger across back – should leave clear line
- If sauce seems too thin, let simmer 1-2 minutes longer
- Taste one chicken piece and adjust seasoning if needed
- If needed, add up to 1/4 teaspoon more salt
- Final stir: Gently turn ingredients to coat everything in sauce
4. Serve Your Chicken With Bell Peppers And Onions Recipe
- Turn off heat completely
- Let dish rest in pan for 2 minutes to allow flavors to blend
- Stir once more gently to redistribute sauce
- Use clean serving spoon to transfer to serving platter or individual plates
- For a complete meal similar to my Grilled Chicken Asparagus Pesto Pasta, serve with a side of pasta or crusty bread
- Garnish with fresh herbs if desired (optional)
- Serve immediately while hot
Troubleshooting Your Chicken With Bell Peppers And Onions Recipe
- Chicken sticking to pan?
- Make sure pan is fully heated before adding oil
- Pat chicken completely dry before cooking
- Don’t crowd the pan (cook in batches if needed)
- Let chicken develop crust before attempting to flip
- Use more oil if your pan isn’t non-stick
- Vegetables getting mushy?
- Cut pieces larger (1/2-inch instead of 1/4-inch)
- Reduce cooking time by 1-2 minutes
- Add firmer vegetables (like peppers) first, softer ones later
- Make sure heat isn’t too high
- Don’t cover the pan while cooking vegetables
- Sauce not thickening?
- Mix additional 1/2 teaspoon cornstarch with 1 tablespoon cold water
- Stir this slurry into the sauce
- Simmer 1-2 minutes longer
- Make sure you’re simmering, not just warming
- Check that cornstarch wasn’t expired
- Dish lacks flavor?
- Add 1/2 teaspoon more salt
- Add 1 tablespoon butter at the end
- Stir in 1 teaspoon honey for sweetness
- Add fresh herbs like basil or parsley
- Squeeze half a lemon over dish before serving
Variations & Substitutions for Chicken With Bell Peppers And Onions
- Italian Style: Add 1 teaspoon Italian seasoning and 1/2 cup diced tomatoes
- Asian Fusion: Add 1 tablespoon hoisin sauce and 1 teaspoon ginger
- Spicy Version: Double red pepper flakes and add 1 diced jalapeño
- Low-Carb Option: Serve over cauliflower rice instead of regular rice
- Kid-Friendly: For a version similar to Chicken Tenders and Fries, omit pepper flakes and serve with a side of ranch for dipping
- Protein Swap: Use thinly sliced beef or shrimp instead of chicken
- Vegetarian Option: Replace chicken with firm tofu, pressed and cubed
Storage & Reheating Tips
- Refrigeration:
- Allow dish to cool completely before storing (no longer than 2 hours at room temperature)
- Store leftovers in airtight container with tight-fitting lid
- Keeps in refrigerator for up to 3 days
- Separate from rice or pasta if possible to prevent sogginess
- Reheating Methods:
- Microwave: Place portion in microwave-safe dish, cover loosely
- Heat in 30-second intervals, stirring between each
- Stop when internal temperature reaches 165°F
- Stovetop: Warm in skillet over medium heat with 2 tablespoons chicken stock
- Cover and stir occasionally until heated through
- Add fresh herbs after reheating to brighten flavors
- Meal Prep Tip:
- This Chicken With Bell Peppers And Onions Recipe is excellent for making ahead
- Flavors actually improve overnight in refrigerator
- Divide into individual containers for grab-and-go lunches
- Not recommended for freezing (bell peppers become too soft)
Safety Notes & Tips
- Food Safety:
- Chicken must reach internal temperature of 165°F (74°C)
- Use separate cutting boards for raw chicken and vegetables
- Wash hands thoroughly after handling raw chicken
- Don’t reuse marinades or utensils that touched raw chicken
- Refrigerate leftovers within 2 hours of cooking
- Kitchen Safety:
- Turn pan handles away from front of stove to prevent accidents
- Use oven mitts when handling hot skillet
- Keep paper towels away from open flame
- Have lid nearby to smother potential flame-ups
- Keep a kitchen fire extinguisher accessible
Dietary Notes: This Chicken With Bell Peppers And Onions Recipe is naturally dairy-free and can be made gluten-free by using tamari instead of soy sauce. For lower carb options, serve with cauliflower rice or extra vegetables.
This Chicken With Bell Peppers And Onions Recipe is perfect for beginners and creates a delicious meal that’s sure to become a family favorite. The colorful mix of peppers and tender chicken pieces makes this not just tasty but visually appealing too.
