Pan-Seared Chicken with Roasted Spanish Alphabet-Inspired Pepper Medley

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

A flavorful chicken dish featuring a colorful medley of peppers inspired by the variety of letters in the Spanish alphabet, roasted to bring out their natural sweetness. This Spanish-inspired chicken recipe, ready in about 40 minutes, pairs boneless skinless chicken breasts, 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 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.

Ingredients

• 4 pieces (6 oz each) boneless skinless chicken breasts
• 1 large, sliced into 1/2-inch strips red bell pepper
• 1 large, sliced into 1/2-inch strips yellow bell pepper
• 1 large, sliced into 1/2-inch strips green bell pepper
• 1 medium, sliced into 1/2-inch strips poblano pepper
• 4 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 2 tbsp chopped, for garnish fresh parsley

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat the oven to 425°F. In a large bowl, toss 1 sliced red bell pepper, 1 yellow bell pepper, 1 green bell pepper, and 1 sliced poblano pepper with 2 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper. Spread evenly on a baking sheet and roast for 20 minutes until tender and slightly charred.
2. Step 2: While peppers roast, pat dry 4 boneless skinless chicken breasts and season both sides with 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove from heat and let rest for 5 minutes.
4. Step 4: Transfer the roasted pepper medley to a serving platter, arranging the chicken breasts on top. Garnish with 2 tbsp chopped fresh parsley before serving.