20 Delicious Chicken Breast and Peppers Recipes Spicy

Spice up your dinner routine with our mouthwatering collection of 20 Delicious Chicken Breast and Peppers Recipes Spicy! Whether you’re craving a quick weeknight meal or looking to impress with bold flavors, these dishes are sure to delight. Perfect for home cooks who love a little heat, each recipe promises a tasty escape into the world of spicy, savory goodness. Ready to turn up the heat? Let’s dive in!

Spicy Chicken Breast with Bell Peppers Stir Fry

Spice up your weeknight dinner with this Spicy Chicken Breast with Bell Peppers Stir Fry, a dish that packs a punch of flavor and comes together in no time.

Ingredients

• 1 lb chicken breast, thinly sliced
• 2 bell peppers (1 red, 1 yellow), sliced
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup green onions, chopped

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the chicken breast and cook for 5-6 minutes until no longer pink. Remove from skillet and set aside.
2. In the same skillet, add the remaining 1 tbsp vegetable oil. Stir in the garlic and ginger, cooking for 30 seconds until fragrant.
3. Add the bell peppers to the skillet and cook for 3-4 minutes until they start to soften.
4. Return the chicken to the skillet. Add the soy sauce, honey, red pepper flakes, salt, and black pepper. Stir everything together and cook for another 2-3 minutes until the sauce thickens slightly.
5. Garnish with green onions before serving.

The combination of sweet honey and fiery red pepper flakes creates a beautifully balanced glaze that clings to every piece of chicken and pepper.

Tip: For an extra kick, add an additional 1/2 tsp of red pepper flakes or a dash of your favorite hot sauce.

Grilled Chicken Breast and Peppers Skewers

Fire up the grill for these colorful and flavorful Grilled Chicken Breast and Peppers Skewers, a perfect blend of juicy chicken and sweet, charred peppers.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 large bell peppers (any color), cut into 1-inch pieces
• 3 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp soy sauce, 1 tbsp honey, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Add the chicken cubes and toss to coat. Let marinate for at least 30 minutes in the fridge.
2. Preheat your grill to medium-high heat (about 375°F to 400°F). Thread the marinated chicken and bell pepper pieces alternately onto skewers.
3. Grill the skewers for 10 to 12 minutes, turning occasionally, until the chicken is cooked through (internal temperature of 165°F) and the peppers are slightly charred.

The smoky paprika and honey glaze caramelizes beautifully on the grill, creating a irresistible sticky-sweet crust on the chicken. Serve these skewers with a side of quinoa or a fresh salad for a complete meal.

Tip: If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.

Chicken Breast Stuffed with Peppers and Cheese

Transform your weeknight dinner with these juicy chicken breasts stuffed with a vibrant mix of peppers and melted cheese, a dish that promises to delight with every bite.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup diced mixed bell peppers (red, yellow, and green)
• 1 cup shredded mozzarella cheese
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix the diced bell peppers and shredded mozzarella cheese.
3. Carefully slice a pocket into each chicken breast, being careful not to cut all the way through.
4. Stuff each chicken breast with the pepper and cheese mixture, then secure with toothpicks if necessary.
5. Rub the chicken breasts with olive oil, then season evenly with garlic powder, onion powder, salt, black pepper, and dried oregano.
6. Place the stuffed chicken breasts on a baking sheet and bake for 25-30 minutes, or until the chicken is cooked through and the cheese is bubbly and slightly golden.
7. Let the chicken rest for 5 minutes before serving to ensure the juices redistribute.

The contrast between the tender chicken and the gooey, colorful filling makes this dish a feast for the eyes as well as the palate.

Tip: For an extra kick, add a pinch of red pepper flakes to the stuffing mixture.

Chicken Breast and Peppers Fajitas

Spice up your weeknight dinner with these vibrant Chicken Breast and Peppers Fajitas, packed with bold flavors and colorful veggies.

Ingredients

• 1 lb boneless, skinless chicken breasts, sliced into strips
• 2 bell peppers (any color), sliced
• 1 large onion, sliced
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small flour tortillas
• Fresh cilantro and lime wedges, for serving

Instructions

1. In a large bowl, toss the chicken strips with 1 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until no longer pink.
3. Add the sliced bell peppers and onion to the skillet. Cook for another 5 minutes, stirring frequently, until the vegetables are tender-crisp.
4. Warm the flour tortillas according to package instructions.
5. Serve the chicken and pepper mixture on the warm tortillas, garnished with fresh cilantro and lime wedges.

The secret to these fajitas’ irresistible appeal lies in the quick sear that locks in the chicken’s juiciness while the peppers retain a satisfying crunch.

Tip: For an extra smoky flavor, try charring the tortillas lightly over an open flame before serving.

One-Pan Chicken Breast with Peppers and Onions

Looking for a fuss-free dinner that packs a punch of flavor? This One-Pan Chicken Breast with Peppers and Onions is your weeknight hero, delivering juicy chicken and vibrant veggies with minimal cleanup.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium onion, sliced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp dried oregano

Instructions

1. Preheat your oven to 400°F. In a large bowl, toss the chicken breasts with 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp paprika, and 1/2 tsp dried oregano until evenly coated.
2. Heat the remaining 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and sear for 3-4 minutes per side until golden brown.
3. Remove the chicken from the skillet and set aside. In the same skillet, add the sliced peppers and onion, stirring occasionally for about 5 minutes until they start to soften.
4. Return the chicken to the skillet, nestling it among the vegetables. Transfer the skillet to the oven and bake for 20 minutes, or until the chicken reaches an internal temperature of 165°F.
5. Let rest for 5 minutes before serving. The magic of this dish lies in the caramelized edges of the peppers and onions, which add a sweet contrast to the savory, spiced chicken.

Tip: For an extra burst of freshness, sprinkle chopped parsley or cilantro over the dish before serving.

Chicken Breast and Peppers Pasta

This Chicken Breast and Peppers Pasta is a vibrant, one-pan wonder that brings together tender chicken and sweet bell peppers in a garlicky tomato sauce, all tossed with your favorite pasta for a quick and satisfying meal.

Ingredients

• 8 oz pasta of your choice
• 1 lb chicken breast, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1 can (14.5 oz) diced tomatoes
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add chicken pieces, season with 1/4 tsp salt and 1/8 tsp black pepper, and cook until golden and cooked through, about 6-8 minutes. Remove chicken and set aside.
3. In the same skillet, add sliced bell peppers and cook until slightly softened, about 3 minutes. Add minced garlic, remaining 1/4 tsp salt, 1/8 tsp black pepper, dried oregano, and red pepper flakes. Cook for 1 minute until fragrant.
4. Stir in diced tomatoes and bring to a simmer. Return the cooked chicken to the skillet and let everything simmer together for 5 minutes to blend the flavors.
5. Add the cooked pasta to the skillet, tossing to combine with the sauce and chicken. Sprinkle with fresh basil and grated Parmesan cheese before serving.

The magic of this dish lies in the quick simmer that melds the flavors together, creating a sauce that’s both rich and light, perfectly coating every strand of pasta.

Tip: For an extra kick, add a splash of balsamic vinegar to the sauce just before adding the pasta.

Baked Chicken Breast with Roasted Peppers

Looking for a simple yet flavorful weeknight dinner? This Baked Chicken Breast with Roasted Peppers is a surefire way to delight your taste buds with minimal effort.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup sliced red bell peppers
• 1 cup sliced yellow bell peppers
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp paprika

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish with 1 tbsp of olive oil.
2. Place the chicken breasts in the prepared dish and drizzle with the remaining 1 tbsp of olive oil.
3. Sprinkle the chicken evenly with 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp dried oregano, and 1/2 tsp paprika.
4. Arrange the sliced red and yellow bell peppers around the chicken in the dish.
5. Bake at 400°F for 25 minutes, or until the chicken is cooked through and the peppers are tender and slightly charred.

The magic of this dish lies in the vibrant colors and flavors of the roasted peppers, which perfectly complement the juicy, herb-infused chicken.

Tip: For an extra burst of flavor, try adding a sprinkle of feta cheese over the dish before serving.

Chicken Breast and Peppers Curry

Warm up your kitchen with this vibrant Chicken Breast and Peppers Curry, a dish that marries tender chicken with sweet bell peppers in a richly spiced sauce.

Ingredients

• 1 lb chicken breast, cut into 1-inch pieces
• 2 bell peppers (any color), sliced
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (14 oz) coconut milk
• 1 tbsp vegetable oil
• Fresh cilantro, for garnish

Instructions

1. Heat vegetable oil in a large skillet over medium heat. Add onion, garlic, and ginger, sautéing for 2 minutes until fragrant.
2. Add chicken breast pieces to the skillet, cooking for 5 minutes until they start to brown.
3. Stir in curry powder, cumin, turmeric, salt, and black pepper, coating the chicken evenly.
4. Pour in coconut milk and bring the mixture to a simmer. Add sliced bell peppers, then reduce heat to low. Cover and cook for 15 minutes, stirring occasionally.
5. Uncover and cook for an additional 5 minutes to slightly thicken the sauce.
6. Garnish with fresh cilantro before serving.

The magic of this curry lies in the quick simmer that infuses the chicken with the spices and coconut milk, creating a dish that’s both hearty and aromatic.

Tip: For an extra kick, add a diced jalapeño with the bell peppers.

Chicken Breast and Peppers Stir Fry with Soy Sauce

This Chicken Breast and Peppers Stir Fry with Soy Sauce is a vibrant, quick-to-make dish that brings a delightful mix of textures and flavors to your weeknight dinner table.

Ingredients

• 2 boneless, skinless chicken breasts, thinly sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 1 tbsp honey

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
2. Add the thinly sliced chicken breasts to the skillet, seasoning with 1/2 tsp salt and 1/2 tsp ground black pepper. Cook for 5-7 minutes, until the chicken is no longer pink.
3. Add the sliced red and yellow bell peppers to the skillet. Stir in 1 tsp garlic powder and cook for another 3-4 minutes, until the peppers are slightly softened.
4. Pour in 2 tbsp soy sauce and 1 tbsp honey, stirring well to coat the chicken and peppers evenly. Cook for an additional 2 minutes, allowing the sauce to thicken slightly.
5. Remove from heat and serve immediately over rice or noodles.

The honey in this recipe caramelizes beautifully with the soy sauce, creating a glossy, flavorful coating that makes every bite irresistible.

Tip: For an extra kick, add a pinch of red pepper flakes with the garlic powder.

Chicken Breast with Peppers and Mushrooms

This Chicken Breast with Peppers and Mushrooms is a vibrant, one-pan wonder that brings a splash of color and a heap of flavor to your weeknight dinner table.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup sliced mushrooms
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1 tbsp soy sauce

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt, black pepper, garlic powder, and paprika.
2. Add chicken to the skillet and cook for 5-7 minutes on each side, or until golden brown and cooked through. Remove chicken from skillet and set aside.
3. In the same skillet, add sliced bell peppers and mushrooms. Cook for 5 minutes, stirring occasionally, until vegetables are tender.
4. Return chicken to the skillet, add soy sauce, and stir to combine. Cook for an additional 2 minutes to let the flavors meld.

The soy sauce adds a umami depth that perfectly complements the sweetness of the peppers and the earthiness of the mushrooms, making this dish a harmonious blend of flavors.

Tip: For an extra kick, sprinkle some red pepper flakes over the dish before serving.

Chicken Breast and Peppers Quesadillas

These Chicken Breast and Peppers Quesadillas are a vibrant, flavorful twist on the classic, packing a punch of color and taste that’s sure to brighten up any meal.

Ingredients

• 2 large chicken breasts, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 4 large flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken, cumin, chili powder, and salt. Cook for 5-7 minutes until chicken is no longer pink.
2. Add all bell peppers to the skillet. Cook for another 3-4 minutes until peppers are slightly softened.
3. Lay out tortillas on a clean surface. Divide the chicken and pepper mixture evenly among the tortillas, spreading it on one half of each. Sprinkle with Monterey Jack cheese and cilantro.
4. Fold the tortillas over the filling. Cook each quesadilla in a dry skillet over medium heat for 2-3 minutes per side, until golden and crispy.

The combination of juicy chicken, crisp peppers, and melted cheese creates a quesadilla that’s as satisfying to eat as it is beautiful to look at.

Tip: For an extra kick, serve with a side of salsa or sour cream.

Chicken Breast and Peppers Salad

This Chicken Breast and Peppers Salad is a vibrant, protein-packed dish that brings a splash of color and a burst of flavor to your table, perfect for a quick lunch or a light dinner.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups mixed greens
• 1/4 cup crumbled feta cheese

Instructions

1. Preheat your grill or grill pan over medium-high heat. Season the chicken breasts with 1/4 tsp salt and 1/8 tsp black pepper. Grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
2. In a large bowl, whisk together the olive oil, balsamic vinegar, honey, remaining 1/4 tsp salt, and remaining 1/8 tsp black pepper to create the dressing.
3. Add the mixed greens, sliced bell peppers, and sliced chicken to the bowl with the dressing. Toss gently to combine.
4. Sprinkle the crumbled feta cheese over the top before serving.

The combination of sweet bell peppers, tangy balsamic dressing, and creamy feta cheese elevates this simple salad into something truly special.

Tip: For an extra crunch, add a handful of toasted almonds or walnuts right before serving.

Chicken Breast with Peppers and Potatoes

This Chicken Breast with Peppers and Potatoes is a hearty, one-pan wonder that brings together tender chicken, sweet bell peppers, and crispy potatoes in a symphony of flavors.

Ingredients

• 2 boneless, skinless chicken breasts
• 2 medium potatoes, diced into 1-inch pieces
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika

Instructions

1. Preheat your oven to 400°F and lightly grease a large baking sheet.
2. In a large bowl, toss the diced potatoes and sliced bell peppers with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika until evenly coated.
3. Spread the potatoes and peppers on the prepared baking sheet in a single layer. Bake for 20 minutes, stirring halfway through, until the potatoes start to soften.
4. While the vegetables bake, season the chicken breasts with the remaining 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika.
5. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side, or until golden brown and cooked through.
6. Remove the vegetables from the oven and add the cooked chicken breasts to the baking sheet. Return to the oven for 5 minutes to let the flavors meld together.

The magic of this dish lies in the crispy edges of the potatoes against the juicy chicken, all brought together with the sweetness of the peppers.

Tip: For an extra burst of flavor, sprinkle with fresh parsley before serving.

Chicken Breast and Peppers Soup

Warm up your kitchen with this vibrant Chicken Breast and Peppers Soup, a comforting bowl that’s as colorful as it is flavorful.

Ingredients

• 1 tablespoon olive oil
• 1 pound chicken breast, diced
• 1 medium onion, chopped
• 2 bell peppers (any color), diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 cup diced tomatoes (canned or fresh)
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced chicken breast and cook until no longer pink, about 5 minutes.
2. Add the chopped onion and diced bell peppers to the pot. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
3. Stir in the minced garlic, salt, black pepper, dried oregano, and paprika. Cook for 1 minute until fragrant.
4. Pour in the chicken broth and add the diced tomatoes. Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes.
5. Stir in the fresh parsley just before serving.

The combination of tender chicken, sweet peppers, and aromatic spices creates a soup that’s both hearty and refreshingly light.

Tip: For an extra kick, add a pinch of red pepper flakes with the other spices.

Chicken Breast with Peppers and Rice

Looking for a quick, flavorful weeknight dinner? This Chicken Breast with Peppers and Rice is a vibrant one-pan wonder that’s as easy to make as it is delicious.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp paprika

Instructions

1. Preheat a large skillet over medium heat and add 1 tbsp olive oil. Season the chicken breasts with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder. Cook for 6-7 minutes per side until golden and cooked through. Remove and set aside.
2. In the same skillet, add the sliced bell peppers and sauté for 3-4 minutes until slightly softened.
3. Add 1 cup rice, 2 cups chicken broth, remaining 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika to the skillet. Stir to combine.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid is absorbed.
5. Slice the cooked chicken and serve over the rice and peppers.

The magic of this dish lies in the way the spices meld with the sweetness of the peppers, creating a comforting yet lively flavor profile.

Tip: For an extra burst of color and flavor, sprinkle with fresh chopped parsley before serving.

Chicken Breast and Peppers Tacos

Spice up your taco night with these Chicken Breast and Peppers Tacos, a vibrant and flavorful twist on the classic that’s sure to become a weeknight favorite.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp olive oil, divided
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small flour tortillas
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes, until no longer pink. Remove from skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add the red bell pepper, green bell pepper, onion, and garlic. Cook for 5 minutes, stirring occasionally, until vegetables are tender.
3. Return the chicken to the skillet. Sprinkle with cumin, chili powder, salt, and black pepper. Stir to combine and cook for 2 minutes, until everything is well mixed and heated through.
4. Warm the tortillas according to package instructions. Divide the chicken and pepper mixture among the tortillas. Top with sour cream and cilantro. Serve with lime wedges on the side.

The combination of tender chicken, crisp peppers, and a squeeze of lime brings a refreshing zest to these tacos, making them a standout dish that’s as colorful as it is tasty.

Tip: For an extra kick, add a diced jalapeño to the pepper mixture when cooking.

Chicken Breast with Peppers and Zucchini

Looking for a quick, flavorful weeknight dinner? This Chicken Breast with Peppers and Zucchini is a colorful, one-pan wonder that’s as nutritious as it is delicious.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 cup chicken broth

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt, black pepper, and paprika.
2. Add chicken to the skillet and cook for 5-7 minutes on each side, until golden and cooked through. Remove and set aside.
3. In the same skillet, add sliced bell pepper and zucchini. Cook for 4-5 minutes, until vegetables start to soften.
4. Add minced garlic and cook for another minute until fragrant.
5. Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Return chicken to the skillet and simmer for 2-3 minutes to combine flavors.

The secret to this dish’s vibrant flavor? Cooking the chicken and veggies in the same pan lets them share flavors beautifully, creating a dish that’s greater than the sum of its parts.

Tip: For an extra kick, sprinkle with red pepper flakes before serving.

Chicken Breast and Peppers Casserole

This Chicken Breast and Peppers Casserole is a vibrant, one-pan wonder that brings together tender chicken and sweet bell peppers in a harmonious blend of flavors.

Ingredients

• 2 large chicken breasts, boneless and skinless
• 2 cups bell peppers, sliced (mix of red, yellow, and green)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup shredded mozzarella cheese
• 1/2 cup chicken broth

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Season the chicken breasts with garlic powder, onion powder, salt, and black pepper on both sides.
3. Heat the remaining olive oil in a skillet over medium heat. Add the chicken breasts and cook for 3-4 minutes on each side until lightly browned.
4. Transfer the chicken to the prepared baking dish. Arrange the sliced bell peppers around the chicken.
5. Pour the chicken broth over the chicken and peppers, then sprinkle the shredded mozzarella cheese on top.
6. Bake in the preheated oven for 25 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.

The melted mozzarella forms a golden crust that locks in the juices of the chicken, while the peppers add a sweet crunch, making every bite a delightful contrast of textures.

Tip: For an extra flavor boost, try adding a sprinkle of Italian seasoning over the cheese before baking.

Chicken Breast with Peppers and Black Beans

Looking for a quick, flavorful dinner that packs a punch? This Chicken Breast with Peppers and Black Beans is a vibrant, one-pan wonder that’s sure to become a weeknight favorite.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 can (15 oz) black beans, drained and rinsed
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chicken broth
• 1 tablespoon lime juice
• 2 tablespoons chopped fresh cilantro

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-7 minutes per side, until golden and cooked through. Remove from skillet and set aside.
2. In the same skillet, add sliced red and green bell peppers. Cook for 3-4 minutes, until slightly softened.
3. Stir in black beans, minced garlic, ground cumin, salt, and black pepper. Cook for another 2 minutes, until fragrant.
4. Pour in chicken broth and lime juice, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.
5. Return chicken to the skillet, nestling it among the peppers and beans. Simmer for 2-3 minutes, until everything is heated through.
6. Sprinkle with chopped cilantro before serving.

The combination of tender chicken, crisp peppers, and creamy black beans, all brought together with a zesty lime and cumin sauce, makes this dish a standout. It’s a perfect balance of flavors and textures that’s as pleasing to the palate as it is to the eye.

Tip: For an extra kick, add a diced jalapeño with the bell peppers.

Chicken Breast and Peppers Pizza

Transform your pizza night with this Chicken Breast and Peppers Pizza, a colorful and protein-packed twist on the classic that’s sure to delight.

Ingredients

• 1 pre-made pizza dough (16 oz)
• 1/2 cup pizza sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup cooked chicken breast, sliced
• 1/2 cup mixed bell peppers, thinly sliced
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp salt

Instructions

1. Preheat your oven to 425°F. Roll out the pizza dough on a floured surface to a 12-inch circle and transfer to a baking sheet.
2. Spread the pizza sauce evenly over the dough, leaving a small border for the crust. Sprinkle the shredded mozzarella cheese on top.
3. Arrange the sliced chicken breast and bell peppers over the cheese. Drizzle with olive oil, then sprinkle with garlic powder, dried oregano, and salt.
4. Bake for 15-20 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.

The combination of juicy chicken, crisp peppers, and melty cheese creates a pizza that’s as satisfying to eat as it is beautiful to look at.

Tip: For an extra crispy crust, pre-bake the dough for 5 minutes before adding the toppings.

Conclusion

We hope this roundup of 20 spicy chicken breast and peppers recipes has inspired your next kitchen adventure! Each dish offers a unique blend of flavors that’s sure to delight. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love on Pinterest. Happy cooking!