Chicken and Pepper Pan Supper with Crispy Edges
Ingredients
- 1½ poundschicken breast
- 2red bell pepper
- 1 mediumyellow onion
- 3 clovesgarlic
- 3 tablespoonolive oil
- ¾ cupchicken broth
- 2 tablespoontomato paste
- 1 teaspoonpaprika
- ½ teaspoondried oregano
- ·salt
- ·black pepper
- ¼ cupfresh parsley
Prep
- 01
Slice 2 red bell peppers into 1-inch strips, removing seeds and stems.
- 02
Dice 1 medium yellow onion.
- 03
Mince 3 cloves garlic.
- 04
Chop 1/4 cup fresh parsley.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken on both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Once oil shimmers, lay chicken in the pan and cook 6–7 minutes per side until golden brown and cooked through (165°F internal temperature). Transfer to a plate.
- 02
Add remaining 1 tablespoon olive oil to the same skillet. Sauté onion until softened, about 4 minutes, then add garlic and cook 1 minute until fragrant.
- 03
Stir in tomato paste, paprika, and oregano, cooking for 30 seconds to bloom the spices.
- 04
Pour in chicken broth, scraping the bottom of the pan to loosen any browned bits. Return chicken to the skillet along with bell peppers.
- 05
Reduce heat to medium and simmer 8–10 minutes, stirring occasionally, until peppers are tender and sauce has thickened slightly. Taste and adjust seasoning with salt and black pepper.
- 06
Scatter fresh parsley over the top and serve warm, spooning sauce over each portion.
Spice Tips
For deeper warmth, add 1/4 teaspoon smoked paprika along with the regular paprika. For a hint of heat, stir in a pinch of red pepper flakes. A splash of white wine (1/4 cup) or a squeeze of fresh lemon juice brightens the finish.
Serve over rice, egg noodles, or crusty bread to soak up the sauce. Leftovers keep well in the refrigerator for up to 3 days.