Skillet Chicken with Peppers and Peanuts

With a little prep this skillet chicken with peppers and peanuts is the perfect weeknight meal but could also pass for a fancier meal.

Jump to recipe

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.

When preparing this skillet chicken with peppers 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. Other than the easy cleanup, the peanuts were my favorite part of the meal.

SKILLET CHICKEN WITH PEPPERS AND PEANUTS

Print

Yield: 3-6 Servings Prep Time: 24 Hours Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CHICKEN AND PEPPERS

• 3 boneless, skinless chicken breasts
• 1 each red, green, yellow pepper, sliced into disks
• 2 Tbsp olive oil
• 1/3 cup dry roasted peanuts, coarsely chopped
• Preferred rice, for serving

MARINADE

• 1/3 cup reduced sodium soy sauce
• 2 Tbsp olive oil
• 1/4 cup sherry wine
• 1 Tbsp dark brown sugar
• 3 garlic cloves, minced
• 1/4 tsp ground ginger

Directions

1. Starting 2-24 hours before, whisk together the marinade ingredients in a bag or baking dish. Add chicken and let marinate for 2-24 hours, turning occasionally to coat. Cover and refrigerate while marinating.
2. When ready to cook, let chicken in the marinade come to room temperature for 30 minutes.
3. Meanwhile, preheat oven to 400 degrees. Place a large oven-safe skillet over medium heat. Add 2 tablespoons olive oil to skillet and add peppers with a pinch of salt. Stir and cook for 5 minutes, or until peppers start to soften. Remove pepper to a plate and turn heat up to medium high. Add chicken breasts and sear on each side until brown, about 5 minutes.
4. Once both sides are browned, top the chicken with reserved pepper slices, tucking some in between, and add the entire skillet to the oven, uncovered. Bake for 20 minutes. Remove from oven and let sit for 5 minutes before serving topped with peanuts and over preferred rice.

Source: Adapted slightly from How Sweet It Is.

Post updated 9/9/2026. Photo above is the original.