Creole-Spiced Sheet Pan Chicken with Charred Bell Peppers

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant sheet pan chicken dish infused with smoky Creole spices and roasted bell peppers for a flavorful, easy dinner. This Caribbean-inspired sheet-pan recipe (gluten free), ready in about 40 minutes, pairs boneless skinless chicken thighs, red bell pepper, yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Caribbean cuisine 320 cal/serving

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Ingredients

1.5 pounds boneless skinless chicken thighs
1 large red bell pepper
1 large yellow bell pepper
3 tablespoons olive oil
2 tablespoons Creole seasoning
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons chopped fresh parsley

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Instructions

Step 1: Preheat oven to 425°F. Slice 1 large red bell pepper and 1 large yellow bell pepper into 1/2-inch strips.
Step 2: In a large bowl, toss 1.5 pounds boneless skinless chicken thighs with 3 tablespoons olive oil, 2 tablespoons Creole seasoning, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
Step 3: Spread the seasoned chicken thighs and sliced bell peppers in a single layer on a rimmed baking sheet. Roast for 25-30 minutes until chicken reaches internal temperature of 165°F and peppers are tender with slightly charred edges.
Step 4: Remove from oven and sprinkle with 2 tablespoons chopped fresh parsley before serving.