Baked Chicken With Peppers and Onions

Baked chicken and peppers displayed in a baking dish.

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Baked Chicken With Peppers and Onions

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.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American, Australian, British, Canadian, International

Keyword: baked chicken and peppers, baked chicken with peppers and onions, chicken and peppers, chicken with bell peppers and onions, chicken with peppers and onions

Servings:

Calories: 257kcal

Author: K's Cuisine

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.

Nutrition