This chicken with bell peppers and onions recipe is easy and quick. It comes together under 30 minutes and you only need a handful of ingredients to make this delicious weeknight dinner. This tender and juicy jerk chicken breast with peppers and onions will change your mind forever. It's so good!!! Make this recipe when you want easy stir fry with some yummy delicious sauce you can serve with just about anything.
Chicken breast with bell peppers and onions recipe
If you are looking for an easy chicken breast dinner recipe that is packed with flavor and the whole family would enjoy then you are in the right place. This recipe is as easy and straightforward as it comes. The chicken breast is flattened before searing until golden brown so that they are of similar size and cook at the same time. I then saute the bell peppers and onions with savory jerk seasoning before adding them together so that the flavors can marry.
The result is a dish that is packed with flavor, the chicken is very moist and juicy. The best part about this recipe is that it can easily be made in under 30 minutes, making it perfect for those busy weeknights.
This chicken with bell peppers and onion recipe is sure to become a new family favorite. It is healthy, low carb, and perfect with cauliflower rice for a completely healthy dinner.
Related recipes: sauteed peppers and onions with vinegar, baked chicken and gravy and how to roast bell peppers.
Ingredients
You will need the following ingredients to make your homemade jerk chicken peppers and onions
Boneless skinless chicken breasts: sub with boneless chicken thighs
Onion: I used red onions but you can substitute with yellow or white onions.
mixed bell peppers: I used green, orange, and red bell peppers
Jerk seasoning: I used storebought jerk seasoning, however, you can use any seasoning of choice.
Garlic granules: substitute with garlic powder or fresh garlic
Unsalted butter
Olive oil
Salt and black pepper
Chicken stock
How to make chicken with bell peppers and onions
Pat the chicken breast dry with a kitchen paper towel and place it on a sturdy kitchen board. Working with one chicken breast at a time, cover the chicken with a cling film and pound it gently with a meat mallet or a rolling pin until it is about ½-inch thick. Repeat with the remaining chicken breasts.
Season the chicken with salt and black pepper.
Place a skillet on medium-high heat and pour in 1 tablespoon of olive oil. When the oil is hot, place the chicken in the skillet and cook for 4 minutes on each side or until it is golden brown in color. Remove the chicken from the skillet and set it aside on a plate.
Add the bell peppers and onions to the skillet and stir fry for about 1 minute just until the onions become soft.
Add butter, garlic granules, and jerk seasoning to the skillet and stir to combine until the butter melts and the sauce is fragrant. Pour chicken stock into the sauce and stir to combine.
Place the chicken back in the skillet along with the resting juice and spoon some of the sauce on the chicken. Reduce the heat and place a lid on the skillet, and cook for about 4-6 minutes or until the chicken registers 165F/73C on a meat thermometer.
Taste and adjust the seasoning then remove the skillet from the heat and let the chicken rest for 3-4 minutes before cutting into it.
Serve with white mashed potatoes, rice, pasta, quinoa, or any other grain of your preference. Enjoy!
What to serve with chicken with peppers and onions
This easy stir-fry chicken with peppers and onions is delicious and so versatile. You can serve it over white rice or coconut rice, mashed potatoes, garlic butter pasta, orzo, or any other grain of your preference.
How to store and reheat
This recipe is perfect for meal prep and would keep in the fridge in an airtight container for up to 3 days.
To reheat, simply place it in a skillet over medium heat until warmed through or in the microwave.
You can also freeze this recipe for up to 3 months however, the vegetables may not be as crisp. Thaw overnight in the fridge before reheating or defrost in the microwave and reheat as desired.
Seasoning variations
Season the chicken with any homemade or store-bought seasoning of choice. Why not try any of my homemade seasoning blends for this recipe
Pork rub seasoning: also great with chicken
Roast potato seasoning, yes, you can use it on chicken as well.
Fish seasoning: it has a similar flavor profile to old bay seasoning
Try these stir fry recipes next
More chicken recipes you will love
Sheet pan chicken thighs and potatoes
Chicken With Bell Peppers And Onions Recipe
Ingredients
- 3 Boneless skinless chicken breasts
- 3 large mixed bell peppers thinly sliced
- 1 large Onion about 1 cup, sliced
- 1 Tablespoon Jerk seasoning
- 1 teaspoon garlic granules
- 2 Tablespoons unsalted butter
- 2 Tablespoons olive oil
- ½ cup chicken stock
- Salt and black pepper
Instructions
- Pat the chicken breast dry with a kitchen paper towel and place it on a sturdy kitchen board. Working with one chicken breast at a time, cover the chicken with a cling film and pound it gently with a meat mallet or a rolling pin until it is about ½-inch thick. Repeat with the remaining chicken breasts.
- Season the chicken with salt and black pepper on both sides.
- Place a skillet on medium-high heat and pour in the olive oil. When the oil is hot, place the chicken in the skillet and cook for 4 minutes on each side or until it is golden brown in color. Remove the chicken from the skillet and set it aside on a plate.
- Add the bell peppers and onions to the skillet and stir fry for about 1 minute just until the onions become soft
- Add butter, garlic granules, and jerk seasoning to the skillet and stir to combine until the butter melts and the sauce is fragrant. Pour chicken stock into the sauce and stir to combine
- Place the chicken back in the skillet along with the resting juice and spoon some of the sauce on the chicken. Reduce the heat and place a lid on the skillet, and cook for about 4-6 minutes or until the chicken registers 165F/73C on an instant thermometer
- Taste and adjust the seasoning then remove the skillet from the heat and let the chicken rest for 3-4 minutes before cutting into it.
- Serve with white mashed potatoes, rice, pasta, quinoa, or any other grain of your preference. Enjoy!
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
So there you have it, an easy and delicious chicken with bell peppers and onions recipe that the whole family will love. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 star and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and save it away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox
Amanda Tandy says
I put a Mediterranean spin on this and it was great! Thanks!
Pat says
I also made this with a slight variation. I had Japanese BBQ sauce from Costco, used that instead of jerk seasoning. Great taste and so. Easy to. Prepare. Thank you.
Greg says
Great recipe!
We used Jamaican grill spicy from Kroger will. Make this again real soon
G
adanna says
I just made this. didn't have olive oil, chicken stock or jerk seasoning so I used regular cooking oil, 2 bouillon cubes dissolved in the water, and cayenne pepper. the recipe was quick and easy to follow and it came out tasting and looking great. I served it with rice and stewed lentils 😋
Ajoke says
I am glad you enjoyed this recipe, Adanna. Thanks for the feedback.