My oven baked chicken and peppers recipe is quick and ready in under 30 minutes. The boneless chicken with bell peppers and onions are perfectly seasoned and full of flavor. Serve with rice, potatoes or pasta for a delicious dinner.
Baked Chicken and Peppers Recipe
This easy baked chicken with peppers and onions recipe is a fantastic option if you’re looking for the almost-impossible trio: great flavor, minimal prep, and a healthy dish.
This is the kind of meal that truly “saves your day,” because you season the chicken, chop the veggies, place everything on a tray, pop it in the oven, and that’s it. Easy peasy chicken dinner!
One of the beauty of this baked chicken and peppers dish start with how flavorful and colorful it is. Many “healthy” chicken dishes do the job nutritionally, but sometimes they lack taste or personality. My chicken with peppers and onions dish is the complete opposite. The chicken is tender and juicy, the peppers and onions are tender yet crispy, and the juice from the baking dish makes a delicious gravy. It's tasty, colorful and nutritious.
The bell peppers bring sweetness and color, and the red onion makes the dish look irresistible from the first moment. Best of all, you mix and season everything right in the baking dish, then it goes straight from the oven to the table.
It’s also ideal for meal prep or quick weeknight dinners. You can even double the amounts, and with different sides the next day, it becomes a whole new meal.
Ingredients
Boneless chicken breast or boneless chicken thighs: One of the best things about this recipe is that it works with whichever cut you have on hand, breasts or thighs, as long as they’re boneless, so cooking time stays short.
Red bell pepper: Red bell pepper is sweeter, and I almost always have one in the fridge. Any color works, but if I had to pick just one for this recipe, I’d choose red.
Yellow bell pepper: It tends to be slightly more tangy and adds both flavor contrast and a pop of color. The combination of red and yellow is especially eye-catching.
Red onion: Red onion also adds color. If you don’t have it, brown or yellow onions turn out delicious too.
Garlic
Soy sauce: Soy sauce transforms pale chicken into golden, flavorful chicken with character. If you don’t have it, Worcestershire sauce works as a substitution.
Paprika: I almost always add paprika to chicken recipes because it gives a lovely color. If you use smoked paprika, it’s even better.
Black pepper
Mixed herbs: Mixed herbs and chicken are always a good match. If you don’t have the blend, a little thyme and dried parsley will do.
Salt: Add only a small amount, because soy sauce already brings plenty.
Olive oil
Fresh parsley - For garnish
How To Cook Chicken With Peppers and Onions
Here are the step by step instructions on how to cook chicken and peppers in the oven:
Step 1- Use a sharp knife to cut the chicken into evenly sized cubes, about 1 to 1½ inches each, so they cook at the same rate.
Step 2- Cut the peppers and onions into similar-sized cubes: Cut the peppers and onions into roughly one-inch pieces. Remember to remove the membranes and all seeds from the peppers.
Step 3- Add the cubed chicken and vegetables to a baking dish. Add all the other ingredients, and mix everything.
Make sure every piece of chicken is well coated.
Step 4- Bake chicken, peppers, and onions in the oven at 200C/400°F for 20 minutes till tender and juicy. Chicken should reach an internal temperature of 74 °C/165 °F.
Serve and enjoy.
Serving Suggestion
Here are some sides to serve it with:
Boiled pasta
White rice
Mashed potatoes
How To Store
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. You can also freeze them. To reheat, thaw for a few hours and warm in a pan with a splash of broth so it doesn’t dry out. It can also be reheated in the microwave using a microwave-safe dish.
FAQS
Flavor-wise, they’re very similar, but red onion really enhances this dish, just like in salads.
Yes, you can slice them, especially if you’re using boneless chicken. Just keep the strips fairly thick so they don’t dry out or burn before the chicken is fully cooked. I still prefer dicing because the peppers hold their texture better and you get a nice balance of flavor in each bite. If you’re using bone-in cuts, avoid slicing the veggies too thin, since they tend to shrink during baking.
Yes, you can use any cut you like. Bone-in chicken is even tastier, but it needs more time to cook. Suggested time: 35–45 minutes at 200 °C / 400 °F, until the inside reaches 74 °C / 165 °F.
Tips For Baking Chicken and Peppers With Onions
- Chicken always improves with marinating. If you can season it ahead and let it rest for a couple of hours, it will be much more flavorful.
- Cut the chicken and vegetables into similar-sized cubes for even cooking.
- Don’t lose the juices at the bottom of the tray. They’re gold. Serve this dish with rice, couscous, bread, or pasta to enjoy it fully.
More Chicken Recipes
Baked chicken tenders no breading
I hope you like this oven baked chicken and peppers recipe as much as I do. If you find this post helpful, please rate it 5 stars and leave me a comment below. I love reading from you.
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Baked Chicken With Peppers and Onions
Equipment
- Baking Dish
Ingredients
- 1 kg Boneless Chicken breast or thighs
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 large Red Onion
- 1 tablespoon Soy sauce
- 1 teaspoon Paprika
- ½ teaspoon Garlic
- 1 teaspoon Mixed herbs
- ½ teaspoon Black pepper
- Salt to taste
- 2 tablespoon Olive oil
Instructions
- Use a sharp knife to cut the chicken into evenly sized cubes, about 1 to 1½ inches each, so they cook at the same rate.
- Cut the peppers and onions into similar-sized cubes: Cut the peppers and onions into roughly one-inch pieces. Remember to remove the membranes and all seeds from the peppers.
- Add the cubed chicken and vegetables to a baking dish. Add all the other ingredients, and mix everything.Make sure every piece of chicken is well coated.
- Bake chicken, peppers, and onions in the oven at 200C/400°F for 20 minutes till tender and juicy. Chicken should reach an internal temperature of 74 °C/165 °F.
- Serve and enjoy.
Notes
- Chicken always improves with marinating. If you can season it ahead and let it rest for a couple of hours, it will be much more flavorful.
- Cut the chicken and vegetables into similar-sized cubes for even cooking.
- Don’t lose the juices at the bottom of the tray. They’re gold. Serve this dish with rice, couscous, bread, or pasta to enjoy it fully.
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