Skillet Chicken Recipe With Tomatoes & Peppers Is How to Eat the Rainbow (8 Ingredients) by Jan Mostrom

When I’m yearning for summer produce and it’s not quite time for harvest, I love this colorful skillet chicken recipe with tomatoes and peppers. We are lucky we can find beautiful produce year-round at our local grocery store for recipes like this one.

This skillet chicken recipe helps you eat the rainbow. Nutritionists recommend eating a variety of colorful fruits and vegetables every day to get those daily doses of antioxidants and phytonutrients. Check out all the health benefits of vegetables and the health benefits of fruit.

This healthy one-pan chicken dinner is so easy to put together and makes it feel like summer, even when it’s not! Here is your wholesome, gluten-free shopping list for this high-protein recipe: skin-on/bone-in chicken thighs, extra-virgin olive oil, yellow onion, sweet bell peppers (check out the health benefits of bell peppers), fresh garlic, sherry vinegar, honey, cherry tomatoes (check out the health benefits of tomatoes) and optional fresh herbs and crushed red pepper flakes. Feel free to try different colored sweet peppers based on availability and your preferences.

The juicy chicken is delicious for dinner served over rice, noodles or your favorite grain. This is also a wonderful meal-prep recipe.

Cuisine: Italian / American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6

Ingredients

• 2 pounds skin-on/bone-in chicken thighs (4 to 8 thighs) 
• 2 tablespoons extra virgin olive oil (divided), plus more for drizzling
• 1 yellow onion, diced
• 2 medium sweet bell peppers (any color or a mix of colors), diced
• 5 garlic cloves, smashed and peeled
• 1/2 - 3/4 teaspoon crushed red pepper flakes (optional)
• 1/4 cup sherry vinegar
• 1 tablespoon honey
• 1 pint cherry tomatoes (red, yellow or a combination)
• 1/4 cup chopped fresh basil or parsley (optional)

Here's how to make it: 

1. Use paper towels to pat the chicken dry and then season with salt. In a large skillet add 1 tablespoon of olive oil and heat over medium heat. Add the onions, stir and cook for 1 to 2 minutes or until the onions are just beginning to get soft.
   
2. Add the red peppers and cook, stirring often, for 1 to 2 minutes or until the peppers are getting soft. Add the garlic, crushed red pepper flakes, if using, and a pinch of salt and stir. Move the vegetables to a bowl or plate and set to the side.
   
3. In the same skillet, add 1 tablespoon of olive oil and the chicken thighs. If your chicken has skin, place the skin side down. Cook for 6 to 10 minutes without moving, and cook until the chicken is browned. (You could use boneless chicken thighs, but it will affect cooking time.)
   
4. Turn over and cook the other side for about 3 minutes. If there is excess oil use a towel to absorb all but about 1 tablespoon of oil from the pan.
   
5. Pour 1/2 cup of water into the chicken pan and scrape the bits off the bottom. Add the honey and sherry vinegar. Cover with a lid or foil and turn heat down to medium-low. Cook for about 8 minutes or the chicken registers an internal temperature of 165 degrees F. Take the lid off and cook for another 3 minutes to allow the sauce to thicken.
   
6. Add the tomatoes into the pan and let them cook about 4 to 5 minutes. The tomatoes should be about to burst or they can be gently smashed.
   
7. Return the cooked vegetables to the chicken and tomatoes and stir, combining al the ingredients. Cook for a few minutes to warm up the mixture.
   
8. Serve over rice, noodles or as is with a drizzle of olive oil and a sprinkle of fresh herbs and enjoy!
   
9. Store any leftovers in an airtight container in the fridge and reheat in the microwave.
   

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