Pan Fried Chicken with Bell Peppers

Pan Fried Chicken with Bell Peppers is a simple French dish that is taken to new level with the amazing spice and herbs. A moist chicken breast served on vibrant bell peppers, celery and onions creates an aroma that is hard to beat. I use a griddle pan to put a pattern on the chicken, but a frying pan works. Serve as a main dish throughout the year.

Pan Fried Chicken with Bell Peppers

A recipe of seasoned chicken breasts and a superb vegetables.

4.86 from 107 votes

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Course: Main Dish

Cuisine: French

Keyword: Advance, Chicken, Fry, Herbs, Spice, Vegetables

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Marinade: 5 hours hours

Total Time: 5 hours hours 30 minutes minutes

Servings: 6 People

Calories: 351kcal

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Ingredients

 

MetricImperial

The Grilled Chicken

• 4 lbs Chicken boneless/skinless
• Olive oil just enough to cover the chicken when grilling.

The Spice/Herb Seasoning

• 1 tsp paprika
• 1 tsp oregano
• 1 tsp garlic powder
• 1 tsp Cajun seasoning
• 1 tsp onion powder
• 1 tsp brown sugar
• butter
• 1 tsp salt

The Vegetables

• 1 medium white onion peel/sliced
• 1 large green bell pepper
• 2 large red bell pepper
• 4 stalks celery sliced

Instructions

• Place the chicken breasts into a suitable dish and drizzle the olive oil over massaging it all over.
• In a mixing bowl, combine the herbs and spices and mix thoroughly.
• Sprinkle the chicken with the spices/herb mix and rub into the chicken.
• Place clingfilm over the dish and allow the chicken and spices/herbs to marinade ideally overnight. If not possible, at least 4 – 5 hours.
• When ready to cook, remove the chicken from the fridge and bring to room temperature.
• Heat a griddle/frying pan over a high heat adding a little drizzle of olive oil.
• Add the chopped bell pepper, onion and celery to frying pan for a few minutes stirring frequently.
• Add the chicken to the heated pan and cook for about 5 minutes each side turning halfway through. Add a little butter to baste the chicken throughout making sure it stays moist.
• After about 10 minutes or so the peppers and celery should be softened, and the chicken cooked. You don’t want the peppers to be overly soft as they lose their form and texture.
• Serve hot in warmed bowls.

Nutrition

Calories: 351kcal | Carbohydrates: 9g | Protein: 28g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 516mg | Potassium: 563mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2470IU | Vitamin C: 97mg | Calcium: 47mg | Iron: 2mg