Patrick Oconnell
Chicken, cheese, eggs, peppers, and onions are versatile ingredients that can be used to make a variety of dishes. For a quick and hearty breakfast, you can make scrambled eggs with peppers and onions, topped with cheese. Chicken with peppers and onions is a classic combination that can be turned into a simple, healthy, and tasty dinner. You can bake, stir-fry, or butterfly the chicken breasts and season them with Cajun, Creole, taco, jerk seasoning, or curry powder. For a more indulgent option, you can make a chicken and peppers bake with a blanket of cheese.
| Characteristics | Values |
|---|---|
| Type of Dish | Main course |
| Cuisine | Italian, Indian, Spanish, Creole/Cajun, American, Mexican |
| Diet | Gluten-free, low-carb, paleo, whole30 |
| Ingredients | Chicken, cheese, eggs, peppers, onions, mushrooms, tomatoes, olive oil, salt, pepper, basil, oregano, thyme, garlic, rosemary, vinegar, soy sauce, honey, black pepper, hot sauce, cilantro, rice, quinoa, pasta, salad |
| Cooking Method | Baking, sautéing, stir-frying |
| Cooking Time | Under 30 minutes |
| Calories | 339kcal |
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What You'll Learn
Baked chicken with peppers, onions, and cheese
To prepare this dish, start by preheating your oven to 425 degrees Fahrenheit. If you are using chicken breasts, cut them in half lengthwise. In a large baking dish, add the chicken, garlic, salt, and pepper, and mix well to coat the chicken evenly. Spread the chicken in a single layer and cover it before placing it in the oven. Bake the chicken for 20-25 minutes, or until the juices run clear.
While the chicken is baking, prepare your vegetables. Heat a large saute pan over medium-high heat and add butter and oil. Once the butter is melted, add the onions and saute for a few minutes until they become translucent. Next, add the bell peppers and continue cooking for another 4-5 minutes until the vegetables are soft. You can also add mushrooms or other vegetables of your choice, such as zucchini or corn, to the mix.
Once the chicken is cooked, remove it from the oven and turn on the broiler. Separate the chicken pieces slightly and top them with the sauteed vegetables. Sprinkle your desired amount of cheese on top. Sharp cheese, such as cheddar, adds a bold flavor to the dish, but you can also use milder cheeses like mozzarella or provolone. Return the dish to the oven and broil until the cheese is melted.
This baked chicken with peppers, onions, and cheese can be served hot or cold. It goes well with rice, quinoa, or toasted bread. You can also remove the meat from the bones and stuff it into a pita with the vegetables and cheese for a delicious sandwich. Enjoy your flavorful and healthy meal!
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Chicken with peppers, onions, and eggs
Ingredients
- Chicken breasts or thighs, boneless and skinless, cut into bite-sized pieces
- Sweet bell peppers (red, green, and yellow)
- Onion (yellow, white, or red)
- Eggs
- Olive oil
- Butter
- Salt and freshly ground black pepper
- Other seasonings of your choice (e.g., Cajun, Creole, taco, Jamaican Jerk, or curry powder)
Instructions
- Marinate the chicken pieces with your preferred seasonings, olive oil, and vinegar or soy sauce. You can also add other ingredients like garlic to the marinade.
- Heat a large skillet over medium-high heat and add butter and olive oil. Once melted, add the chicken and cook for about 10-12 minutes, stirring occasionally, until the chicken is cooked through and golden brown.
- Remove the chicken from the pan and set it aside. In the same pan, heat another tablespoon of olive oil and add the peppers and onions. Cook for about 6-7 minutes on medium-high heat, stirring frequently.
- Season the peppers and onions with salt and pepper, or other seasonings of your choice, to taste.
- Return the chicken to the pan, along with any leftover sauce or marinade. Toss everything together and continue cooking for a few minutes until heated through.
- In a separate pan, scramble the eggs until just set. You can season the eggs with salt and pepper, and other spices if desired.
- Serve the chicken, peppers, and onions with the scrambled eggs on the side. You can also add some cheese on top of the eggs if desired.
Variations
This dish can be adapted in various ways:
- For a heartier meal, serve the chicken, peppers, and onions over rice or quinoa.
- Wrap the mixture in a tortilla or puff pastry dough to make a burrito or savory pastry.
- Add other vegetables like mushrooms, zucchini, or tomatoes for extra flavor and nutrition.
- Omit the eggs and serve the chicken and vegetables with pasta or salad.
- For a dairy-free or paleo option, simply omit the cheese.
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Chicken stir fry with peppers, onions, and mushrooms
Ingredients:
- Chicken breasts or thighs
- Onion
- Bell peppers
- Mushrooms
- Garlic
- Ginger
- Oil (peanut, sunflower, safflower, avocado, or any neutral oil)
- Cornstarch
- Baking soda
- Shaoxing wine
- Soy sauce
- Green onions (optional, for garnish)
- Sesame seeds (optional, for garnish)
Instructions:
- Slice the onion, garlic, and ginger. Julienne the ginger and bell peppers. Quarter the mushrooms.
- In a bowl, add the chicken, cornstarch, baking soda, Shaoxing wine, and soy sauce. Toss everything together and set aside.
- Heat oil in a wok or large skillet over high heat.
- Add the chicken with the marinade and spread it out. Allow it to sear for about 2 minutes without disturbing it. Then, toss it around and cook for another 1 to 2 minutes. Transfer the chicken to a plate and set aside.
- In the same wok or skillet, add the onion slices and stir-fry for a few seconds. Then, add the garlic and ginger and cook for another 30 seconds.
- Stir in the mushrooms and bell peppers. Cook for an additional 2 minutes, until they start to brown slightly.
- Add the chicken back to the wok or skillet. Pour the stir-fry sauce over everything and toss until well combined.
- Garnish with green onions and sesame seeds, if desired.
- Serve over rice, noodles, or fried rice. Enjoy!
Feel free to customize this dish by adding extra vegetables, such as carrots or pea pods, or by using different types of proteins, such as beef, pork, or prawns. For extra heat, add some red pepper flakes, sriracha, or chili garlic sauce. This stir fry is a versatile and tasty meal that can be tailored to your preferences.
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Chicken and peppers with rice
Ingredients:
- Boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- Sweet bell peppers (red, green, and/or yellow)
- Onion (yellow, white, or red)
- Olive oil
- Salt and freshly ground black pepper
- Optional seasonings: Cajun, Creole, Taco, Jamaican Jerk, curry powder, or your favorite spice blend
- Rice, cooked according to package instructions
Instructions:
- Marinate the chicken pieces: In a bowl, combine balsamic vinegar, soy sauce, garlic, olive oil, honey, and black pepper. Add the chicken pieces and toss until they are coated with the marinade.
- Cook the chicken: Heat a large skillet over medium heat. Add the marinated chicken and cook for about 10-12 minutes, stirring occasionally, until the chicken is cooked through and golden brown. Remove the cooked chicken from the pan and set it aside.
- Sauté the vegetables: In the same pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped onions and bell peppers. Cook for about 6-7 minutes, stirring frequently, until the vegetables are softened. Use a spatula to scrape up any browned bits from the bottom of the pan for extra flavor.
- Combine and serve: Add the cooked chicken back to the pan with the vegetables and toss well. Mix in any desired seasonings or spices. Serve the chicken and peppers over a bed of cooked rice.
Customization and Tips:
- For a cheesy twist, sprinkle your favorite shredded cheese on top of the chicken and peppers before serving.
- To make it a complete meal, serve it with a side salad or roasted vegetables.
- If you're short on time, use pre-cut veggies or a frozen fajita mix that includes pre-sliced peppers and onions.
- For a spicier kick, add some red pepper flakes or chopped chili peppers to the dish.
- To make it a one-pan meal, cook the rice directly in the skillet along with the chicken and peppers. Adjust the cooking times and liquid amounts accordingly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for later enjoyment.
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Chicken and peppers with tortillas
Ingredients:
- Boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- Sweet bell peppers (red, green, and yellow)
- Onion (yellow, white, or red)
- Butter
- Oil
- Salt
- Black pepper
- Seasonings of your choice (e.g. Cajun, Creole, Taco, Jamaican Jerk, or curry powder)
- Tortillas
Instructions:
- Pat the chicken dry and season with salt and black pepper.
- Heat a large sauté pan over medium-high heat. Add butter and oil to the pan.
- Once the butter is melted, add the chicken to the pan and cook for about 7 minutes on each side, or until it reaches an internal temperature of 165°F (74°C).
- While the chicken is cooking, in another pan, heat up some oil and add the onion. Cook until it becomes soft and translucent, about 4 minutes.
- Add the bell peppers to the pan with the onion and cook for an additional 4 minutes until they are soft.
- Transfer the cooked veggies into the chicken pan and mix well.
- If desired, add your favourite seasonings to the chicken and veggie mixture. You can also add some sliced mushrooms for extra flavour.
- Warm up your tortillas in a pan or the oven.
- Serve the chicken and pepper mixture with warm tortillas. You can also add some rice, lettuce, or your favourite sides.
Tips:
- To reduce cleanup, cook the chicken first, remove it from the pan, then cook the veggies in the same pan, and add the chicken back in at the end.
- For a colourful and flavourful dish, use a variety of coloured peppers.
- If you're short on time, use pre-cut veggies or a frozen fajita mix that includes pre-sliced peppers and onions.
- For a dairy-free or paleo-friendly option, simply omit the cheese.
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Frequently asked questions
You can make a simple chicken with peppers and onions skillet stir-fry. Marinate chicken breasts in a mixture of balsamic vinegar, soy sauce, garlic, olive oil, honey, and black pepper. Cook the chicken in a skillet for 10-12 minutes until cooked through. In the same pan, heat olive oil and add sliced peppers and onions. Season with salt and pepper and cook for 6-7 minutes. Add the chicken back to the pan and toss well. Serve over rice.
You can add mushrooms, tomatoes, and seasonings like basil, oregano, thyme, garlic, and rosemary. You can also add some heat with red pepper flakes.
You can make scrambled eggs with peppers and onions, topped with cheese, cilantro, and hot sauce. You can also make a baked dish with chicken, peppers, onions, and cheese.
