Here’s a simple and flavorful baked chicken recipe with peppers and onions—juicy, colorful, and perfect for an easy weeknight dinner:
🍗 Baked Chicken with Peppers and Onions
Ingredients (Serves 4):
- 4 boneless, skinless chicken breasts or thighs
- 2 bell peppers (any color), sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp paprika
- ½ tsp dried oregano or thyme
- Salt and black pepper to taste
- Optional: 1 tsp chili flakes for heat
Instructions:
- Preheat oven to 400°F (200°C).
- Prepare the chicken: Pat dry and season with paprika, oregano, salt, and pepper.
- Sauté vegetables lightly: Toss sliced peppers, onion, and garlic with 1 tbsp olive oil, a pinch of salt, and pepper. This step is optional but brings out more flavor.
- Assemble in baking dish: Place chicken in the center and surround with peppers and onions. Drizzle remaining olive oil over everything.
- Bake for 25–30 minutes (for breasts) or 35–40 minutes (for thighs), until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
- Optional broil: For a slightly charred top, broil for 2–3 minutes at the end.
- Serve hot: Pair with rice, quinoa, or crusty bread.
Tips for Extra Flavor:
- Marinate chicken for 30–60 minutes in olive oil, lemon juice, and garlic.
- Add sliced zucchini or cherry tomatoes for more veggies.
- Sprinkle fresh parsley or basil before serving.
If you want, I can also make a one-pan version with a “sheet pan dinner” method, so the chicken and veggies cook together and cleanup is super easy.
Do you want me to do that?
