One Pan Chicken & Peppers is an easy one pan dinner that you have to try. The flavors are absolutely incredible. And trust me when I say if I was you, I would make a double batch. Because leftovers are even better. It’s a great meal to make ahead.
One Pan Chicken & Peppers
INGREDIENTS
(Serves 4)
2.5 lbs. Chicken Breast (boneless, skinless), cut into cubes
⅓ Cup Flour
1 ½ tsp. Salt
½ tsp,. Pepper
9 tbsp. Olive Oil
⅓ Cup Onions, chopped
2 Whole Garlic Cloves
⅛ tsp. Red Pepper Flakes
5 Peppers, I used red and yellow, sliced thinly
¾ Cups White Wine
½ Cup Pureed Tomatoes
3 tbsp. Red Wine Vinegar
1 tbsp. Sugar
¼ Cup Water
3 tbsp. Fresh Parsley, chopped
Method
Put the cubed chicken in a large bowl. Be sure the chicken is dried well.
In a small bowl, combine flour with ½ tsp. salt and ¼ tsp. Pepper.
Sprinkle the flour mixture over the chicken and combine. I put gloves on and use my hands to do this. Make sure each piece of chicken is coated in the flour.
In a large frying pan, heat 6 tbsp. of olive oil. Add the chicken in. It is important that the chicken is in a single layer to cook properly. Cook the chicken on each side for a few minutes until it’s almost cooked through.
Remove it from the pan, place it on some paper towels in a dish and set aside.
Add 3 tablespoons of olive oil to the pan, and then add the onions and garlic.
Sauté about eight minutes on a low flame until the onions are translucent.
Add in the peppers and sauté for about 8 to 10 minutes. Season with 1 tsp. of salt and ¼ tsp. black pepper. Add in the white wine and combine.
Cook this mixture for about three minutes and then add in your puréed tomatoes and red wine vinegar and sugar. Combine.
Cook this for about three minutes and add the chicken back to the pan.
Cook on a low flame and add in the water and parsley. Cook for another three minutes until the vegetables are completely cooked through as well as the chicken.