Whip up this high-protein chicken dinner in just 30 minutes! Juicy chicken breasts with savory seasoning, roasted veggies, and rice. An easy weeknight win.
Ingredients
Instructions
Pat chicken breasts dry with paper towels. In a small bowl, mix smoked paprika, garlic powder, onion powder, thyme, salt, and pepper. Rub the seasoning evenly over both sides of each chicken breast.
Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken from skillet and set aside on a plate.
In the same skillet, add sliced bell peppers and halved cherry tomatoes. Sauté for 3-4 minutes until slightly softened. Pour in chicken broth and balsamic vinegar, scraping up any browned bits from the bottom. Let simmer for 2 minutes.
Return chicken to the skillet, spooning the pan sauce and vegetables over the top. Cook for 1-2 minutes to reheat. Serve over cooked rice and garnish with fresh parsley.
For best results
- For extra juicy chicken, let the breasts rest for 5 minutes after cooking before slicing.
- Use a meat thermometer to ensure perfect doneness without overcooking.
- You can substitute brown rice, quinoa, or cauliflower rice for a low-carb option.
Variations
- Add 1/2 cup of sliced mushrooms along with the bell peppers for an earthy flavor.
- Swap balsamic vinegar for lemon juice and add a tablespoon of capers for a bright, tangy twist.
- For a creamier sauce, stir in 2 tablespoons of heavy cream or Greek yogurt at the end.
Nutrition
- Calories385 kcal
- Total Fat12g
- Saturated Fat2g
- Cholesterol145mg
- Sodium520mg
- Total Carbohydrates28g
- Dietary Fiber3g
- Sugars6g
- Protein42g