Chicken and Pepper Skillet

If you have followed me, you will probably remember me mentioning my belief that if it starts with bell peppers and onions…it’s going to be a good meal!  And I am going to LOVE it 🙂  There is just something about those flavors together, warm and satisfying.  You don’t even have to season it that much if you so choose, because the peppers and onions bring so much flavor of their own, which is the sort of recipe this is!  So delicious, and so classic!!  Check it out!!!  It looked so pretty in my cast iron skillet 🙂  Which I have been trying to use more and more to avoid the controversy surrounding non-stick and it’s potential harms.  I have also heard that cast iron will actually add iron to your food!  Can you believe that?!  And I love the brown it gives to meat!

Chicken and Peppers 6

Don’t you want to eat that?  I’ll tell you how you can!

 

Here’s what you need:

  • 2-3 Chicken Breasts, sliced in half lengthwise
  • 3 Cloves Garlic, minced. I love me some garlic.
  • 3 Tbsp Coconut Oil, Divided
  • 1 Onion, Sliced
  • 2 Red Bell Peppers, Julienned
  • 2 Green Bell Peppers, Julienned
  • 1 C Dry White Wine, or Chicken Stock
  • Salt and Pepper to taste

And here’s how you do it!!  It’s pretty simple, great weeknight meal!

  1. Preheat your oven to 375 degrees.
  2. Salt and pepper the chicken breasts.  If you want to shake it up a bit, use Herbamare seasoning instead of salt, or add some paprika!
  3. Get 2 T of your coconut oil nice and hot in a skillet over medium high heat; preferably a cast iron skillet, but at least an oven safe pan.
  4. Add the breasts and cook about 2 minutes per side, getting a nice brown color.  Take out and set aside.
  5. Heat remaining coconut oil in your pan, and saute all your veggies for about 5 minutes; until tender-crisp.
  6. Add the wine or chicken stock, simmer down for a minute or two.  If you like more seasoning, add some extra salt and pepper to the veggies.
  7. Add the chicken breasts back on top of the veggies, and transfer to the oven.  Bake for 8-10 minutes, until your chicken is done.
  8. Take out.  Admire how precious and old fashioned it looks.  Taste.  Admire how comforting it tastes.  Enjoy :O)

 

Some pictures for you!

Chicken and Peppers 1Veggies julienned and minced 🙂

Chicken and Peppers 2Heat 2 T of coconut oil over medium high heat, and get a nice brown on both sides.  About 2 minutes per side.

Chicken and Peppers 3Isn’t it pretty?  That’s the best little sear I’ve ever gotten on chicken!!  Thank you cast iron skillet 😀

Chicken and Peppers 4Remove chicken from skillet, and add back in the rest of the coconut oil and your veggies.  Saute for about 5 minutes!

Chicken and Peppers 5Add your white wine or chicken stock and cook another minute or so.  Feel free to sprinkle with extra salt and pepper if you desire 🙂

Chicken and Peppers 6Put the chicken back on top, pop it in the oven and cook for 8-10 minutes, until the chicken is done.  Yummmmmyyyyyyy!!!

 

 

 

 

 

 

 

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4 thoughts on “Chicken and Pepper Skillet

  1. Made this tonight, and I’m not sure what I love most about it. Super simple and quick and the flavor-ahhh-ma-zing! Couldn’t eat it quick enough (although that may have had something to do with my two year old asking me to help her stuff her face with all of the sweet, zingy goodness that is this meal.

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