Chicken and Bell Pepper with Onion Confit Recipe

Name: Chicken and Bell Pepper with Onion Confit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup plus 7 tablespoons olive oil; 2 medium onions, thinly sliced; 2 red bell peppers, very thinly sliced; 1 yellow bell pepper, very thinly sliced; 6 garlic cloves, minced; 1 tablespoon chopped fresh thyme; 1 tablespoon sugar; 1/4 cup fresh lemon juice; 4 skinless boneless chicken breast halves; 3/4 cup all purpose flour

Servings: persons

1
Heat 3/4 cup oil in heavy large saucepan over medium-high heat.
2
Add onions and saute 3 minutes.
3
Add all bell peppers, garlic, thyme, and sugar; saute 5 minutes.
4
Reduce heat to medium-low.
5
Cover and cook until vegetables are very soft, stirring occasionally, about 15 minutes longer.
6
Drain confit and cool; discard cooking oil.
7
Season to taste with salt and pepper.
8
Puree 1/2 cup bell pepper mixture, lemon juice, and 5 tablespoons olive oil in blender until smooth.
9
Season sauce to taste with salt and pepper.
10
(Bell pepper confit and sauce can be made 1 day ahead.
11
Cover separately and refrigerate.)
12
Preheat oven to 400F.
13
Heat remaining 2 tablespoons olive oil in large ovenproof skillet over medium-high heat.
14
Sprinkle chicken with salt and pepper.
15
Coat in flour; shake off excess.
16
Saute chicken in skillet until golden, about 1 minute per side.
17
Transfer skillet to oven and bake chicken until cooked through, turning once, about 12 minutes.
18
Meanwhile, rewarm bell pepper confit over medium heat.
19
Stir sauce over low heat just until heated through.
20
Spoon bell pepper confit onto 4 plates.
21
Slice chicken diagonally and place atop bell peppers.
22
Drizzle sauce around chicken and serve.

930

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup plus 7 tablespoons olive oil, 2 medium onions, thinly sliced, 2 red bell peppers, very thinly sliced, 1 yellow bell pepper, very thinly sliced, and more.

Yes, Chicken and Bell Pepper with Onion Confit falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Bell Pepper with Onion Confit

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions