Print

1. **5-Ingredient Baked Chicken with Peppers & Onions – Easy & Juicy!** (Note: Secondary short title option below 60 characters if needed) **Juicy Baked Chicken with Peppers & Onions – 1-Pan Magic!** Both titles: – Include exact primary keyword – Under 60 chars – Use power words (“Juicy,” “Magic”) – Evoke hunger/curiosity – Accurately reflect recipe simplicity – Number serves purpose (highlighting minimal ingredients) – Avoid clickbait while being compelling

Baked Chicken with Peppers and Onions
Print Recipe

A simple and flavorful baked chicken dish with colorful bell peppers and onions, cooked in a savory sauce.

Ingredients

Scale
  • 4 chicken leg quarters, separated into drumsticks and thighs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 2 tablespoons olive oil
  • 1 large green bell pepper, sliced
  • 1 large red bell pepper, sliced
  • 1 large yellow onion, sliced
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon butter
  • 1 teaspoon cornstarch
  • 1 tablespoon water

Instructions

  1. Preheat your oven to 375°F.
  2. Pat the chicken pieces dry with paper towels.
  3. Season the chicken all over with salt, black pepper, paprika, garlic powder, onion powder, and dried oregano.
  4. Heat olive oil in a large skillet over medium-high heat.
  5. Sear the chicken for 3 to 4 minutes per side until lightly browned.
  6. Transfer the chicken to a large roasting pan or baking dish.
  7. In the same skillet, add the sliced green bell pepper, red bell pepper, and onion.
  8. Cook for 4 to 5 minutes until slightly softened, then stir in the minced garlic.
  9. Add the chicken broth, Worcestershire sauce, soy sauce, and butter. Stir well and bring to a light simmer.
  10. Pour the peppers, onions, and broth mixture over the chicken in the pan.
  11. Cover loosely with foil and bake for 35 minutes.
  12. Remove the foil and continue baking for 20 to 25 minutes, or until the chicken is tender and reaches an internal temperature of 165°F.
  13. In a small bowl, mix the cornstarch and water to make a slurry.
  14. Carefully pour the pan juices into a small saucepan, stir in the slurry, and simmer for 1 to 2 minutes until slightly thickened.
  15. Spoon the sauce back over the chicken, peppers, and onions and serve hot.

Notes

  • Use skin-on chicken for extra flavor.
  • Adjust seasoning to taste.
  • Serve with rice or mashed potatoes.

Nutrition

Keywords: baked chicken with peppers and onions, chicken and peppers recipe, one pan chicken dinner, baked chicken legs and thighs, smothered chicken and onions, easy chicken dinner recipe

Find it online: https://jessicarecipe.com/baked-chicken-with-peppers-and-onions-recipe/