One-Pan Brazilian Chicken with Peppers and Onions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs cooked in a single pan with vibrant bell peppers and onions, seasoned with garlic and smoked paprika for a Brazilian-inspired dinner. This brazilian-inspired chicken ready in about 45 minutes pairs bone-in, skin-on chicken thighs, tablespoons olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 15 min Cook: 30 min Serves 4 Brazilian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). In a large ovenproof skillet, heat 3 tablespoons olive oil over medium-high heat.
  2. Step 2: Season 6 bone-in, skin-on chicken thighs with 1 1/2 teaspoons salt, 1 teaspoon black pepper, 2 teaspoons smoked paprika, and 1 teaspoon ground cumin.
  3. Step 3: Place chicken thighs skin-side down in the hot oil and sear for 5-6 minutes until the skin is golden and crispy. Flip and cook 3 minutes more.
  4. Step 4: Add 5 minced garlic cloves, 2 sliced red bell peppers, 1 sliced yellow bell pepper, and 1 large sliced red onion to the skillet, stirring to combine around the chicken.
  5. Step 5: Transfer skillet to the preheated oven and roast for 20 minutes until chicken reaches 165°F internally and vegetables are tender.
  6. Step 6: Remove from oven and garnish with 1/4 cup chopped fresh parsley before serving.

Frequently asked questions

How long does One-Pan Brazilian Chicken with Peppers and Onions take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pan Brazilian Chicken with Peppers and Onions?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons olive oil from drying out.

Can I substitute ingredients in One-Pan Brazilian Chicken with Peppers and Onions?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pan Brazilian Chicken with Peppers and Onions for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pan Brazilian Chicken with Peppers and Onions?

Brazilian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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