Clean recipe · womansday.com
Chicken with Stewed Peppers and Tomatoes
This one-pan dinner is a heart-healthy recipe that's guaranteed to impress the whole family. You can make this chicken with stewed peppers and tomatoes in less than 30 minutes.
Original recipe: womansday.com
- Yield:
- 4 servings
- Prep:
- 0 sec
- Cook:
- 0 sec
- Total:
- 25 min
Adjust servings, check off ingredients, and save a copy in the recipe reader.
Ingredients
- 4 6-oz boneless, skinless chicken breasts
- 1 tbsp. smoked paprika
- Kosher salt and pepper
- 1 tbsp. olive oil
- 2 small red onions, cut into 1/2-in.-thick wedges
- 2 red bell peppers, quartered and sliced crosswise 1/2 in. thick
- 1/2 lb. Campari or large cherry tomatoes, halved
- 2 cloves garlic, thinly sliced
- Parsley and sliced almonds, for serving
Instructions
- Heat oven to 450°F. Pat chicken dry with a paper towel, then rub with paprika and ½ tsp each salt and pepper.
- Heat oil in a large skillet on medium and cook chicken until browned on one side, 4 to 5 minutes. Turn chicken over. Add onions, bell peppers, tomatoes, and garlic to skillet and season with ½ tsp each salt and pepper.
- Transfer skillet to oven and roast, stirring vegetables once, until chicken is cooked through and vegetables are tender, 14 to 16 minutes. Serve sprinkled with parsley and almonds if desired.