Table of Contents
- Introduction
- Ingredients
- Step-by-Step Directions
- Tips for Success
- FAQs
- Conclusion
- Tag List
Introduction
Looking for a quick, delicious, and fuss-free dinner? This Chicken with Stewed Peppers and Tomatoes recipe is your answer! A one-pot meal that combines tender chicken breasts with a vibrant mix of red onions, peppers, and tomatoes, all seasoned with smoky paprika and finished with a sprinkle of fresh parsley and crunchy almonds. Perfect for busy weeknights, this dish is as easy to make as it is satisfying to eat.
Ingredients
Here’s what you’ll need to make this flavorful dish:
- 4 boneless, skinless chicken breasts (6 oz each)
- 1 Tbsp smoked paprika
- Kosher salt and pepper
- 1 Tbsp olive oil
- 2 small red onions, cut into 1/2-inch-thick wedges
- 2 red peppers, quartered and sliced crosswise 1/2 inch thick
- 1/2 lb Campari or large cherry tomatoes, halved
- 2 cloves garlic, thinly sliced
- Chopped parsley leaves and sliced almonds, for serving
Step-by-Step Directions
Step 1: Prep the Chicken
- Preheat your oven to 450°F.
- Pat the chicken breasts dry with paper towels.
- Rub the chicken evenly with smoked paprika, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Step 2: Sear the Chicken
- Heat olive oil in a large ovenproof skillet over medium heat.
- Add the chicken and cook until browned on one side, about 4-5 minutes.
- Flip the chicken and add the red onions, red peppers, tomatoes, and garlic to the skillet.
- Season the vegetables with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Step 3: Roast in the Oven
- Transfer the skillet to the preheated oven.
- Roast for 14-16 minutes, stirring the vegetables once, until the chicken is cooked through and the vegetables are tender.
Step 4: Serve and Garnish
- Remove the skillet from the oven.
- Sprinkle with chopped parsley and sliced almonds for a fresh, crunchy finish.
- Serve immediately and enjoy!
Tips for Success
- Use an Ovenproof Skillet: Ensure your skillet is oven-safe to avoid transferring ingredients mid-cook.
- Don’t Overcrowd the Pan: Give the chicken and vegetables enough space to cook evenly.
- Customize the Veggies: Feel free to add zucchini or mushrooms for extra flavor.
- Check for Doneness: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
FAQs
1. Can I use bone-in chicken for this recipe?
Yes, bone-in chicken works well, but you may need to adjust the cooking time to ensure it’s fully cooked.
2. What can I substitute for smoked paprika?
Regular paprika or a pinch of cayenne pepper can be used, though the smoky flavor will be less pronounced.
3. Can I make this dish ahead of time?
While best served fresh, you can prep the ingredients ahead and assemble just before cooking.
4. Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free.
5. Can I use frozen vegetables?
Fresh vegetables are recommended for the best texture, but frozen can be used in a pinch.
Conclusion
This Chicken with Stewed Peppers and Tomatoes recipe is a lifesaver for busy nights. With minimal prep and cleanup, it delivers maximum flavor and nutrition. The combination of smoky paprika, tender chicken, and vibrant vegetables makes it a dish you’ll want to keep in your regular rotation. Give it a try and enjoy a restaurant-quality meal right at home!