Skillet Chicken with Bell Peppers and Crunchy Peanuts

Say that three times fast. It sounds like… something else.

Exciting, right? Maybe not — but delicious, absolutely.

I recommend slicing a variety of bell peppers: red, green, yellow, orange, even purple if you have them. Sauté the strips in olive oil until they become soft, sweet and slightly caramelized. That simple step brings out their natural juiciness and flavor.

Marinate chicken for the best results. Overnight is ideal, two hours will do, and even 30 minutes improves the flavor — which is usually what happens because who plans dinner a day in advance? Not me.

Combine the marinated chicken, the sautéed peppers and some peanuts in a single oven-safe skillet. Sear the chicken to develop a golden crust, then finish in the oven. It’s one-pan cooking at its simplest: peppers, chicken, peanuts — sear, bake, serve.

I’m pretty sure we just made dinner together. High five.

This dish delivers contrasts: crispy, seared chicken; crunchy, toasted peanuts; and caramelized, sweet peppers. The marinade ties everything together — and the nuts add a welcome crunch.

Skillet Chicken with Peppers and Peanuts

Ingredients

• 3
  boneless,
  skinless chicken breasts (large)
• 1
  each:
  red, green, yellow pepper
• 2
  tablespoons
  olive oil
• 1/3
  cup
  dry roasted peanuts,
  coarsely chopped
• Marinade:
• 1/3
  cup
  soy sauce
• 2
  tablespoons
  olive oil
• 1/4
  cup
  sherry wine
• 1-2
  tablespoons
  brown sugar
• 3
  garlic cloves,
  minced
• 1/4
  teaspoon
  ground ginger

Instructions

• 2 to 24 hours ahead: combine the marinade ingredients in a baking dish. Tenderize the chicken if desired, then add it to the marinade. Turn occasionally to coat and refrigerate for 2–24 hours. Remove from the fridge about 30 minutes before cooking to bring the chicken toward room temperature.
• Preheat the oven to 400°F (200°C).
• When ready, heat an oven-safe skillet (cast iron works well) over medium heat. Slice the peppers and add 2 tablespoons of olive oil to the pan with a pinch of salt. Cook the peppers, stirring, for about 5 minutes until they begin to soften. Push them to the side, increase the heat to medium-high, and sear the chicken breasts until golden and crispy, about 5 minutes per side.
• After searing both sides, top the chicken with any reserved pepper slices and transfer the skillet to the preheated oven, uncovered. Bake for 25 minutes. Remove from the oven and immediately sprinkle with the chopped peanuts. Let rest five minutes before serving.
• Serve with brown rice or your preferred side.

Course:
Main Course

Cuisine:
American

Did you make this recipe?

Share a photo of your result and tag the account you follow. I appreciate you so much!

Things will be more exciting tomorrow — less peppery, more buttery.