Chicken & Peppers Skillet

inAmerican Recipes, Chicken & Poultry Recipes, Dinner Recipes, Gluten Free Recipes, Recipes, Summer Recipes
  • YIELDS | 4 SERVINGS
  • PREP TIME | 10 MINS
  • COOK TIME | 25 MINS

This skillet meal is one of those dishes that will go on repeat with the family. It’s super tasty, incredibly healthy, and low carb.

Ingredients

For the Chicken

  • 6 chicken thighs, bone-in and skin-on
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon thyme
  • Salt and black pepper to taste

For the Peppers

  • 3 large bell peppers red, orange, and yellow, seeded and sliced
  • 2 poblano peppers, seeded and chopped
  • 1 small red onion, halved and sliced
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red chili flakes, or more to taste

Instructions

  1. Preheat oven to 400°F.
  2. Heat a cast iron skillet over medium-high heat.
  3. Meanwhile, place the chicken in a large bowl. Add the spices and sprinkle generously with salt. Mix well.
  4. Add olive oil to skillet. Add the chicken skin side down, and cook 4-6 minutes or until browned. Turn chicken over and cook for 1 minute. Remove the partially cooked chicken from the skillet and set aside.
  5. Add the peppers, onion, garlic, paprika, and red chili flakes, and stir to combine. Sauté the vegetables for 4-5 minutes. Taste, and add salt and pepper as needed.
  6. Arrange chicken on top of the peppers and onions and place the skillet in the pre-heated oven. Bake for 15-20 minutes or until chicken reaches 165ºF with an instant read thermometer.