Skillet Chicken with Peppers and Peanuts.
Say that three times fast. It sounds like… something else.
Exciting right?! Hmmm… maybe not.
I think you should slice some peppers. Red, green, yellow, orange… you know, that sort of thing. Purple if you have them. Saute them in some olive oil. Because what good would they be if you didn’t? Really. They will get soft and sweet and juicy.
Marinate some chicken. Overnight is best. Two hours is acceptable. 30 minutes is doable and what usually happens because who thinks 24 hours in advance about chicken? Not I.
Combine them in a skillet. Or a pan. Whatever you want to call it. The only thing that matters is that there is only one of them. One skillet. Easy and stupidly simple. Peppers, chicken, peanuts. Sear, bake, eat.
I’m pretty sure we just cooked dinner together. That was fun. High five.
There are all sorts of crazy delicious things going on in this skillet. Crispy, seared chicken and crunchy peanuts and caramelized peppers. I’m in it for the marinade. And the nuts.
Skillet Chicken with Peppers and Peanuts
- 3 boneless, skinless chicken breasts (I used large ones)
- 1 each: red, green, yellow pepper
- 2 tablespoons olive oil
- 1/3 cup dry roasted peanuts, coarsely chopped
- chicken marinade ingredients:
- 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
- 2-24 hours beforehand, combined marinade ingredients in a baking dish. I always tenderize my chicken with a meat mallet, but it isn’t necessary. Add chicken to the marinade and let marinate for 2-24 hours, turning occasionally to coat. I always let me chicken sit at room temperature in the marinade for 30 minutes before cooking.
- Preheat oven to 400 degrees F.
- When ready to cook, heat an oven-safe (I used cast iron) skillet on medium heat. Slice green, red and yellow peppers. Add 2 tablespoons olive oil to skillet and add peppers with a pinch of salt, reserving a few pepper slices. Stir and cook for 5 minutes. Push peppers to the side and turn heat up to medium high. Add chicken breasts and sear on each side until brown and crispy, about 5 minutes. After the second side has seared, top the chicken with reserved pepper slices and add the entire skillet to the oven uncovered. Bake for 25 minutes. Remove from over and immediately top with peanuts. Let sit for 5 minutes before serving.
- Serve with brown rice.
Did you make this recipe?
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I appreciate you so much!
Things will be more exciting tomorrow. Less peppery. More buttery.
109 Comments on “Skillet Chicken with Peppers and Peanuts.”
This looks awesome and going on my list of yet another one of your recipes to try. Tonight we’re having your crispy honey chicken. :)
Hope you loved it!
I know I’ve said this before…and you don’t even know me so really it may not matter. Ha. But I seriously dig your writing style. You my dear are h-i-larious. And I mean that!
Thank you so much Brittany! That means so much to me.
Yummy!!!! And the list of things to make when I get home, is getting even longer!
What gorgeous colors in this recipe. The peanuts top this off perfectly!
A simple & fabulous recipe Jessica. I am all about those peanuts!
Peppers are beautiful. I love them.
i love peanuts in my main dishes! indonesian and thai food always has peanuts i love love love that! im totally gonna try thsi soon!
beautiful!! And who in the world actually thinks to marinate chicken in advance? I can’t even remember to defrost the chicken I’ve stored in the freezer!
Seriously! Me either.
hhahha your last sentence has me excited for what tomorow brings. anything with butter has to be good ;)
I tried this tonight and really enjoyed it. Thanks for helping with something new for chicken that is also tasty!
SO glad you enjoyed it Carol! Have a great night. :)
It looks like you and I are on the same mission – healthy life, delicious cooking! I love it!….subscribing!
Thank you Ann!
making this right now! I added onions. (mostly because I can’t really live without them.) yum-tastic.
This was delicious, thank you!!! I changed it a bit and did more of a traditional stir fry (also added onions, but forgot mushrooms) ….. Hubby even said that we should make this again.
I am glad you liked it!
I could eat sauteed peppers on practically anything! I love how vibrant they look all together. I wonder how this dish would taste with a little peanut butter sauce?!
Yum, I love how much colour peppers can add to a dish. The taste so much better when sauteed too..
The peppers are so colorful in the recipe. I love everything about it! Anything with peanuts and I’m totally there! Have a great day! :)
This looks so good. The peanuts had me sold though. They make the best topping for chicken!
mmm that looks great!…and you are so right…it sounds JUST like that. haha i laughed like a 12 year old boy. it’s fine.
Making dinner together was so fun and easy. Sadly, there are no leftovers here for me to eat. Let’s do this again, but you come to my house this time, okay? :)
Made this yesterday and today with some slight variation. Didn’t have sherry so left that out, only had fresh ginger, used pre-cooked chicken breasts so didn’t bake, and added some carrots and broccoli. It was so simple and delicious, and reminded me that good meals are often the simplest and easiest! Thanks for the recipe!
Glad you enjoyed it!
yeah, the way my kid says “peanuts” it sounds like something else. ;o) This looks all kinds of delicious though, silliness aside.
This was so yummy! Simple but so good. Last minute I realized I didn’t have any rice. Whuh? I always have rice. I made whole wheat spaghetti noodles instead and it was delicious. It was a big hit. Thank you Jessica. :)
Yummy……this looks great, thanks for posting.
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Nice and colorful-i love peppers!
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Gorgeous photos!!! I love chicken and peanuts together ;-)
Pingback: Skillet Chicken with Peppers and Peanuts « Wholesome RD
Made this tonight – great, easy meal. Even my son loved it.
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