Skillet Chicken and Peppers
Thin chicken cutlets seared and finished over sweet bell peppers and onions in a simple pan sauce, all in one skillet.
Equipment
- Skillet
Ingredients
Main Ingredients
- 1 ½ lb boneless skinless chicken breasts sliced in half horizontally into thin cutlets
- ¾ tsp kosher salt divided
- ½ tsp black pepper divided
- 2 tsp Italian seasoning divided
- 2 tbsp olive oil divided
- 3 bell peppers (red, yellow, orange) cut into 1/2 inch strips
- 1 medium yellow onion sliced
- 4 cloves garlic minced
- ¼ cup low-sodium chicken broth
- ¼ cup grated Parmesan cheese optional
- fresh basil or parsley for garnish
Instructions
Cooking
- Pat the cutlets dry and season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon Italian seasoning.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Sear the chicken 3 to 4 minutes per side until golden, then move to a plate.
- Add the remaining oil, peppers, onion, and the remaining salt, pepper, and Italian seasoning. Cook 6 to 8 minutes until softened and lightly browned. Add the garlic for about 30 seconds.
- Pour in the broth, scrape up the browned bits, and simmer 1 to 2 minutes.
- Return the chicken to the pan, cover, and cook over medium-low 5 to 8 minutes until it reaches 165 degrees F, or finish uncovered in a 400 degree F oven for 8 to 10 minutes.
- Sprinkle with Parmesan and basil and serve with the pan sauce.
Notes
Nutrition values are an estimate and include the optional Parmesan. Chicken should reach 165 degrees F. Leftovers keep up to 4 days in the refrigerator.