Chicken with Peppers and Onions That’s Easy, Juicy, and Full of Flavor

You know a recipe’s good when you can eat it three different ways before the week is up and still crave more. That’s exactly what this Chicken with Peppers and Onions is—your all-in-one, no-fuss flavor base for tacos, burrito bowls, fajitas, wraps, and even meal-prep salads.

This dish brings bold, sizzly flavor and color to your table without making you break a sweat on a weeknight. It’s fast, flexible, and full of personality—just like your favorite comfort food should be.

And here’s the real kicker: it doesn’t stop at taco night. You can build it into your weekly dinner rotation with dishes you already love.

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A Little Story from My Kitchen

I started making this chicken on the stove the usual way—hot skillet, sliced peppers, and the smell of seasoned chicken that makes your whole house hungry. But then my husband surprised me with a Blackstone griddle, and whew! Game changed.

The griddle gave me that perfect restaurant-style sear without overcrowding the pan. You know that thing where your chicken starts releasing water and suddenly it’s steaming instead of sizzling? Yeah, that doesn’t happen on the Blackstone. Everything browns beautifully. The peppers get that smoky char. It’s like taco truck vibes at home.

So now, depending on my mood (and the weather), I switch between stovetop and Blackstone—both work beautifully. But if you’ve got the griddle? Use it. Trust me.

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What You’ll Need for Chicken with Bell Pepper and Onions

Chicken: Boneless, skinless breasts or thighs—whichever you prefer. Thighs give extra flavor, but breasts are lighter and cook quickly.

Peppers: Red, yellow, green… mix them up for a colorful, slightly sweet base that pops on any plate.

Onion: A yellow onion works great, but red onions bring a little sweetness and bite that’s perfect for fajitas.

Seasoning Blend: I use chili powder, garlic powder, onion powder, cumin, smoked paprika, salt, pepper, and a splash of lime at the end. Add a sprinkle of adobo or taco seasoning if you want to boost the savory kick.

Oil: A high-heat oil like avocado oil or olive oil helps get that golden edge on your chicken and veggies.

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Some of my kitchen favorites:

• ASETY Chef Knife – clean cuts on raw chicken and veggies
• Copper Chef Titan Skillet – perfect for stovetop sears
• Vinyl Food Prep Gloves – no raw chicken hands, no mess
• Blackstone Griddle – when you want that professional char at home

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Stove or Griddle: You Choose

Stovetop:

Use a large nonstick or stainless steel skillet. Preheat it well so your chicken gets a nice sear. Cook the chicken first, remove, then sauté the peppers and onions in the leftover flavor.

Blackstone Griddle:

Get it hot, add a little oil, and cook everything in a wide spread so nothing steams. This method is a game-changer for meal prepping large batches or feeding a hungry crew fast.

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Recipes That Love This Chicken with Pepper and Onions

Here’s where this recipe really shines—it plays well with others.

Try it with:

• Cilantro Lime Rice for an easy burrito bowl
• Peach Salsa for a sweet-and-savory taco twist
• Over a bed of greens with tortilla strips for a Tex-Mex salad

And of course, it’s a headliner in our DIY Taco Night spread—right alongside guacamole or for a real treat try it with our Peach Salsa!

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Storage, Prep, and Leftover Magic

Make-Ahead Tips:

Slice and season your chicken and veggies in advance. Store in the fridge up to 24 hours, then cook when ready.

Storage:

Keeps in the fridge up to 4 days in an airtight container. Reheat in a skillet or microwave—just add a splash of lime or broth to revive it.

Leftover Remix Ideas:

• Chicken quesadillas with melted cheese
• Wraps with ranch dressing or chipotle mayo
• Layer over nachos with melted cheddar and jalapeños

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Substitutions and Dietary Notes

• Vegetarian? Swap chicken for portobello mushrooms or marinated tofu.
• Low-carb? Serve over cauliflower rice or in lettuce cups.
• Spicy? Add jalapeños or red pepper flakes to the skillet.
• No lime? Try a splash of vinegar or a dash of hot sauce to brighten it up.

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Let’s Keep Cooking Together

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Sending love and lime wedges,

— Camille

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