Not long ago I made Sweet Pepper Chicken and it was good. But I wanted to up the game a bit and make it even better. Then I decided I needed to make it a one pan meal. I reinvented the Sweet Pepper Chicken and created One Pan Sweet Pepper Chicken Meal.
One Pan Sweet Pepper Chicken Meal has everything but the salad in one pan!
Pete, Andi, and Estrella were coming for dinner and I’d wanted to test out the second version of my Sweet Pepper Chicken on them. Then our daughter, Jami and her fiancé, John were able to come to dinner, too! It was the perfect evening to try out my revised version.
Pete suggested I butterfly the chicken breasts since they were really thick. I thought this was a good idea but next time I’m probably going back to leaving the breasts thick. As it turned out he did the work of trimming and slicing the breasts. And he did most of the rest of the prep. I love that man!
After Pete cut the chicken breasts he cut up 4 each of red, yellow, and green peppers into thin(ish) strips. I did the same with a couple of large yellow onions.
I got excited and took the picture before Pete got the green pepper in the dish!
Just before all the prep was done I preheated the oven to 350 degrees.
Finally I scrubbed about 7 russet potatoes and cut them into mid-size chunks. Since the breasts were now pretty thin I boiled the potatoes for about 10 minutes to soften them a bit. I didn’t want the rest of the meal to be cooked while we still had rock hard potatoes!
I tossed the vegetables in a couple of tablespoons of vegetable oil…
…then did the same with the chicken breasts.
You can feed a crowd or cut the recipe in half for a family of four.
The peppers, onions, and chicken were placed in two 9 x 13 inch baking dishes (I didn’t want to crowd the ingredients). Next I sprinkled each with a half teaspoon of salt and 1 teaspoon Italian seasoning. I actually forgot the potatoes at first and put them on top. Next time the chicken will be the top item and I’ll divide the salt and seasoning over the vegetables and then the chicken.
I baked the meals for about 30 minutes (until the internal temperature of the chicken was 140 degrees). Then I increased the temperature to 400 degrees and topped the meals with 6 cups (3 cups on each dish) shredded mozzarella cheese. I popped the dishes back in the oven until the cheese was melted. At that point the internal temperature of the chicken should be 160 degrees.
I pulled the baking dishes out and let the chicken rest for 10 minutes. Be sure your chicken is at least 165 degrees before serving.
Along with the One Pan Sweet Pepper Chicken Meal I served a tossed salad. John put his Sweet Pepper Chicken on top of some of the salad and both he and Pete sprinkled a little hot sauce on it. I’m going to try that!
One Pan Sweet Pepper Chicken Meal definitely rated higher than the original dish. I was honestly pretty nervous about the idea but everyone except Estrella loved it. She objected to…pretty much everything except the chicken. She doesn’t like onions or peppers and didn’t like that the potatoes weren’t peeled. Ah well, 6 out of 7 thought it was great!
The kids were all in a hurry to eat and I barely got a picture!
This was such an easy meal for me since Pete did most of the work. And John, our soon-to-be son-in-law not only did all the dishes but swept the entire kitchen! Andi and Jami are lucky ladies! But even if you do it all yourself One Pan Sweet Pepper Chicken Meal is worth the prep!
One Pan Sweet Pepper Chicken Meal
One Pan Sweet Pepper Chicken Meal is full of sweet bell peppers, onions, potatoes, and chicken. It's the perfect one dish meal for your family!
- 8 chicken breasts, butterflied (boneless, skinless breasts)
- 4 red peppers, sliced thin
- 4 green peppers, sliced thin
- 4 yellow peppers, sliced thin
- 2 large yellow onions, sliced thin
- 6 - 7 russet potatoes, scrubbed and cut into chunks
- 4 tablespoons vegetable oil, divided
- 1 teaspoon salt, divided
- 2 teaspoons Italian seasoning, divided
- 6cups shredded mozzarella cheese, divided
- Preheat oven to 350 degrees.
- Toss cut vegetables with 2 tablespoons of vegetable oil in a large bowl.
- Coat butterflied chicken with remaining 2 tablespoons of vegetable oil.
- Place vegetables topped with chicken in two 9 x 13 inch baking dishes.
- Sprinkle each dish with 1/2 teaspoon salt and 1 teaspoon Italian seasoning.
- Bake for approximately 30 minutes (until internal temperature of chicken is 140 degrees).
- Increase oven temperature to 400 degrees.
- Spread 3 cups of mozzarella cheese on each dish and return to oven, baking until cheese is melted and chicken is 160 degrees.
- Remove baking dishes from oven and let chicken rest for 10 minutes. Internal temperature of chicken must be at least 165 degrees to serve.
This recipe serves 8 so simply halve the ingredients for a dinner for four.