One Skillet Chicken with Peppers and Onions (Hibachi-style)
This one-skillet meal is packed with color and bold taste. It calls for only four ingredients (plus salt and pepper) and comes together in no time. I like to use different color bell peppers because it looks gorgeous, but if you can only find one, that’s fine. Feel free to swap other veggies based on what you can find at the grocery store or what you have on hand. This is one super sauté.
The magic of this dish lies in its simplicity—it’s a perfect choice for busy weeknights when you want something quick, satisfying, and nutritious. The sweet caramelized onions and tender bell peppers create a delightful balance with the savory chicken, offering a restaurant-quality meal you can whip up at home. It’s so versatile that you can customize the veggies to match your personal cravings or seasonal finds.
Why you’ll love this recipe:
- Quick & easy: It’s a one-skillet winner that comes together in 35 minutes—perfect for busy nights.
- Minimal ingredients: With just four main ingredients, it’s budget-friendly and simple to shop for.
- Customizable: You can swap in your favorite veggies or use whatever you have on hand, making it endlessly adaptable.
- Easy cleanup: With just one pan to wash, you’ll spend less time in the kitchen and more time enjoying your meal.
This recipe isn’t just delicious—it’s loaded with nutrients. Colorful bell peppers bring in vitamin C and antioxidants, while the protein-packed chicken keeps you full and energized. It’s a great option to prep ahead for weekly lunches, as it reheats beautifully and pairs well with rice, quinoa, or even a simple side salad.
If you love this dish, be sure to check out some of my other one-skillet wonders! My Egg Rolls Bowls is another quick and nutritious option, as is my Skillet Chicken with Creamy Corn and Tomatoes and Skillet Rice, Beans & Eggs. Each recipe is packed with flavor, minimal cleanup, and perfect for any night of the week.
Ready to bring a taste of hibachi to your home kitchen? Let’s get cooking!
Enjoy it with Cauliflower “Fried” Rice!
One Skillet Chicken with Peppers and Onions (Hibachi-style)
Ingredients
- 2 tablespoons avocado or olive oil
- 2 large onions, sliced into strips
- 6 bell peppers, sliced into strips (any combo of red, orange and yellow)
- 2 pounds chicken breast, cut into bite-size pieces
- 1 teaspoon salt, divided
- 1 teaspoon ground black pepper, divided
- ½ cup reduced-sodium soy sauce, divided
- Optional chopped scallions and toasted sesame seeds for garnish
Instructions
- In a large, deep skillet, heat 1 to 2 teaspoons oil over medium-high heat. Once the oil is hot, add the onions and cook for about 7 to 9 minutes, stirring occasionally, until they’re nicely browned and caramelized. Sprinkle with ¼ tsp salt and pepper. When the onions are done, transfer them to a bowl and set aside.
- Reapply 1 to 2 teaspoons oil to the skillet and repeat the same process for peppers. You may need to do this in 2 batches if your pan isn’t large enough to hold all the peppers. Once the peppers are done, transfer to the bowl with the onions and set aside.
- Reapply the remaining oil to the skillet and add chicken pieces. Sprinkle with ½ tsp salt and ½ tsp pepper. Sauté the chicken using a spatula until it’s almost cooked. Then add ¼ cup of the soy sauce and cook a few more minutes until the chicken is done.
- Lower flame to medium, add the cooked onions and peppers to the skillet with the chicken, along with the remaining ¼ cup soy sauce. Mix everything together and continue to sauté over medium flame for about 5 minutes. Garnish with optional sesame seeds and scallions and serve!
