Chicken with Stewed Peppers and Tomatoes

Name: Chicken with Stewed Peppers and Tomatoes
Total time: 25 min
Yield: 4 serving(s)
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-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

Bonus: It's a one-pot meal!

By Kate MerkerPublished: Jan 13, 2023

5 Ratings

Mike Garten

Yields:

4 serving(s)

Total Time:

25 mins

Jump to recipe

Sear paprika-rubbed chicken on a skillet, then nestle in a trio of red veggies (onions, peppers, and tomatoes) and finish the cooking process in the oven for a beautiful one-pan meal worth keeping in your back pocket. A shower of parsley and sliced almonds adds freshness and crunch.

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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-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

Directions

1. Step 1Heat oven to 450°F. Pat chicken dry with paper towels, then rub with paprika and 1/2 teaspoon each salt and pepper.
2. Step 2Heat oil in large ovenproof skillet on medium and cook chicken until browned on one side, 4 to 5 minutes. Flip chicken. Add onions, peppers, tomatoes, and garlic and season with 1/2 teaspoon each salt and pepper.
3. Step 3Transfer skillet to oven and roast, stirring vegetables once, until chicken is cooked through and vegetables are tender, 14 to 16 minutes. Serve sprinkled with chopped parsley leaves and almonds if desired.

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