Satisfying Fiesta Chicken
Submitted by babe
Pan-fried chicken breasts with colorful bell peppers in a quick pan sauce. This 40-minute Mexican-inspired dinner delivers restaurant-quality results from everyday ingredients.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis skillet supper proves that weeknight chicken doesn’t have to be boring when you build flavor in layers.
Browning floured chicken pieces in butter creates a golden crust and leaves behind savory drippings that become the base for a simple pan sauce.
Red or green bell peppers get tender-crisp in their own pan before joining the chicken in a quick broth that pulls everything together.
Kitchen Tips
- Cut each chicken breast half into 2 pieces for faster, more even cooking
- Shake off excess flour before browning to prevent a gummy coating
- Cover the peppers while cooking and shake the pan frequently for even tenderness without over-softening
- Garnish with fresh herbs or sliced green onions for a pop of color and fresh flavor
Ingredients
Directions
Rinse chicken breasts, split in half. Cut each piece again in half, making 8 pieces in all. Dip chicken pieces in flour, shake off excess. Rinse peppers, remove seeds and membranes. Slice.
Heat the butter in a skillet. Brown chicken pieces all around. Sprinkle with garlic salt, if used, salt and pepper. Remove from skillet. Keep warm.
Heat oil in pan. Add peppers. Cover with lid. Cook peppers for about 5 minutes, shaking pan frequently. Remove from pan. Add bouillon cube dissolved in water to pan.
Stir to dissolve pan juices and drippings. Add broth. Add chicken and peppers to pan. Cover with lid.
Heat and cook for about 6 to 7 minutes or until chicken is done. Sprinkle with some fresh herbs, if available. Or add thinly sliced green onions.
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