This Pepper Chicken is tender, seasoned chicken cooked with colorful bell peppers and onions and finished in a rich, glossy chicken gravy all made in one skillet in under 30 minutes.
0 Heat a large skillet over medium-high heat and add the olive oil. Season the chicken evenly with seasoned salt, onion powder, garlic powder, and paprika. Add the chicken to the skillet and cook for 6–8 minutes, stirring occasionally, until fully cooked and the internal temperature reaches 165°F. Remove the chicken from the skillet and set aside.
1 Add the butter to the same skillet. Once melted, add the sliced bell peppers and onions. Cook for 5–7 minutes, stirring occasionally, until the vegetables are tender and lightly browned around the edges.
2 Pour the chicken broth into the skillet and stir in the chicken bouillon powder. Return the cooked chicken to the skillet and bring the mixture to a gentle simmer. Stir in the cornstarch slurry and continue cooking for 1–2 minutes, stirring constantly, until the sauce thickens. Serve warm and enjoy!
