One Skillet Chicken Peppers and Onions is a spinoff of our traditional Jersey shore Italian Sausage and Peppers.
It has chunks of chicken breasts and it’s been spiced up. Plus, some Marinara sauce has been added. You could use canned or jarred sauce or just some cut up tomatoes. It’s up to YOU.
That’s the fun part of throwing together a quick and easy weeknight meal. You can just let your mood and the ingredients that you have on hand make it happen.
Put a large skillet on at medium high and eyeball just enough olive oil to cover the bottom. Cut up the chicken breasts and add them to the skillet. You could use thighs instead of breasts. I won’t tell anybody.
The potatoes will take longer to cook than the other vegetables. So, cut them up first and add them to the skillet. Then cut up the pepper and onion and add them to the skillet. Then chop up the garlic cloves and add them to the skillet.
Now you can let your imagination run wild as you reach into the spice cabinet. Today I went with black pepper, dried basil leaves, powdered sage, fennel seeds and dried parsley leaves. But, you go with your mood and what’s in your spice rack.
Then stir everything and stir it all again a few times as it all comes together.
After a few minutes the chicken has stopped leaking cloudy stuff and the potatoes are browned and the onions are translucent. Add the Marinara Sauce and mix it in with everything.
Let the sauce warm up and serve up your version of One Skillet Chicken Peppers and Onions.
We had a real good bottle of Barbera de Asti and some of our No Knead Bread that I turned in to Garlic Bread for this Quick and Easy weeknight meal.
Here’s another peppers and onions recipe you might like.
Easy Weeknight Chicken Dinner
Ingredients
- olive oil
- 2 small skinless boneless chicken breasts cut into 3/4"- 1" cubes or half the number for large chicken breasts-
- 1 medium potato
- 1 red pepper or green cut into 1" square pieces
- 1/2 medium onion cut into large strips
- 4-6 cloves garlic chopped
- 1 teaspoon black pepper
- 1 teaspoon dried parsley leaves - double the amount for shopped fresh parsley
Instructions
- Put a large skillet on at medium high and eyeball just enough olive oil to cover the bottom. Cut up the chicken breasts and add them to the skillet. You could use thighs instead of breasts. I won't tell anybody.The potatoes will take longer to cook than the other vegetables. So, cut them up first and add them to the skillet. Then cut up the pepper and onion and add them to the skillet. Then chop up the garlic cloves and add them to the skillet.
- Now you can let your imagination run wild as you reach into the spice cabinet. Today I went with black pepper, dried basil leaves, powdered sage, fennel seeds and dried parsley leaves. But, you go with your mood and what's in your spice rack. Toss everything and toss it all again a few times as it all comes together.
- After a few minutes the chicken has stopped leaking cloudy stuff and the potatoes are browned and the onions are translucent. Add the Marinara Sauce and mix it in with everything.Let the sauce warm up and serve up your version of an Easy Weeknight Chicken Dinner chicken dinner
