Skillet Chicken with Peppers and Peanuts

After a dinner-time workout, it’s really nice to have something on a plate ready to be eaten shortly after. (Especially when my workout consisted of running outside in 100+ degree heat. Why? Because I am a crazy person.) I’m so hungry after working out no matter what time of day, that pushing back dinner time leaves me ravaged. Preparing this meal, I mixed up the marinade and dropped in the chicken before leaving for the gym, then after a much needed shower upon returning I got it cooking. With a little drizzle of some of the sauce that accumulated in the bottom of the pan this was a fabulously tasty and quick meal.

The peanuts are my favorite part.


3 boneless, skinless chicken breasts

1 each: red, green, yellow pepper

2 Tbsp olive oil

1/3 cup dry roasted peanuts, coarsely chopped


1/3 cup soy sauce (I used reduced sodium)

2 Tbsp olive oil

1/4 cup sherry wine

1 Tbsp dark brown sugar

3 garlic cloves, minced

1/4 tsp ground ginger


  1. 2-24 hours beforehand, combined marinade ingredients in a baking dish. Add chicken to the marinade and let marinate for 2-24 hours, turning occasionally to coat. Let chicken sit at room temperature in the marinade for 30 minutes before cooking.
  2. Preheat oven to 400 degrees. When ready to cook, heat an oven-safe skillet on medium heat. Slice green, red and yellow peppers. Add 2 tablespoons olive oil to skillet and add peppers with a pinch of salt, reserving a few pepper slices. Stir and cook for 5 minutes. Push peppers to the side and turn heat up to medium high. Add chicken breasts and sear on each side until brown and crispy, about 5 minutes. After the second side has seared, top the chicken with reserved pepper slices and add the entire skillet to the oven uncovered. Bake for 20 minutes. Remove from oven and immediately top with peanuts. Let sit for 5 minutes before serving.
  3. Serve with brown rice.

Source: How Sweet It Is

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