Chicken And Bell Pepper Recipe
By: McCormick Kitchens
Made With:
If you’re ready for a new go-to recipe, look no further. Perfect for busy weeknights or when you’re short on time, this one-pan chicken and veggies sauté is easy to make and ready to eat in just 30 minutes. Simple yet full of flavor, this chicken sauté recipe includes ingredients you most likely already have in your pantry. Featuring lean chicken breast as the main protein, you can easily alter this dish by substituting shrimp or tofu for texture. Not sure how to sauté peppers and onions? Start with a crunchy bell pepper and thinly sliced onion, add to the skillet, and stir. Once your vegetables are slightly charred and wilted, you’ll know they’re ready to go! Great to serve alongside (or over) pasta, rice, or quinoa to soak up the yummy sauce. This juicy chicken and peppers meal is quick to prepare, fast to make and easy to customize.
If you’re ready for a new go-to recipe, look no further. Perfect for busy weeknights or when you’re short on time, this one-pan chicken and veggies sauté is easy to make and ready to eat in just 30 minutes. Simple yet full of flavor, this chicken sauté recipe includes ingredients you most likely already have in your pantry. Featuring lean chicken breast as the main protein, you can easily alter this dish by substituting shrimp or tofu for texture. Not sure how to sauté peppers and onions? Start with a crunchy bell pepper and thinly sliced onion, add to the skillet, and stir. Once your vegetables are slightly charred and wilted, you’ll know they’re ready to go! Great to serve alongside (or over) pasta, rice, or quinoa to soak up the yummy sauce. This juicy chicken and peppers meal is quick to prepare, fast to make and easy to customize.
Key products
Instructions
- Mix flour, 1 teaspoon of the seasoned salt, and 1/2 teaspoon of the garlic pepper in a shallow dish. Coat chicken evenly in the flour mixture. Reserve any remaining flour mixture.
- Heat oil in a large nonstick skillet on medium heat. Add chicken; cook for 5 to 6 minutes per side or until golden brown and cooked through. Remove from skillet; keep warm. Add onion and bell peppers to the skillet; cook and stir for 4 to 5 minutes or until tender-crisp.
- Mix chicken broth, reserved flour mixture, and remaining 1/2 teaspoon each of seasoned salt and garlic pepper until well blended. Add to the skillet. Bring to a boil. Reduce heat to low; simmer for 1 minute or until the sauce is slightly thickened. Cut chicken into serving-size pieces. Add to the skillet; toss with the bell pepper mixture.
