Chicken & Bell Pepper Skillet

Prep Time
Cook Time
1h 10m
Ready In

"I had a bunch of raw peppers all chopped up leftover from a family gathering that needed to be used up so I came up with this recipe to use them up. Everyone really enjoyed this so I make it quite often. I serve this with cooked rice or mashed potatoes which we drizzle with the pan juices."

Original recipe yields 4 servings


  • Serving Size: 1 (387.6 g)
  • Calories 442.7
  • Total Fat - 30.2 g
  • Saturated Fat - 8.2 g
  • Cholesterol - 171.1 mg
  • Sodium - 1402.4 mg
  • Total Carbohydrate - 13.4 g
  • Dietary Fiber - 6.2 g
  • Sugars - 7 g
  • Protein - 30.2 g
  • Calcium - 125.4 mg
  • Iron - 1.7 mg
  • Vitamin C - 45.6 mg
  • Thiamin - 0.2 mg

Step 1

Generously season the chicken pieces with garlic powder, salt and pepper and set aside.

Step 2

Melt the bacon grease in an oven proof skillet over medium-high heat and brown the chicken pieces for about 4 to 5 minutes per side, until skin is nicely browned. (Give the pan a shake a few times so the chicken doesn't stick to the pan.)

Step 3

Remove the chicken pieces and set aside.

Step 4

Place the peppers, onions and dill paste in the skillet and cook while gently stirring for about 1 minute.

Step 5

Place the chicken pieces on top of the bell pepper and onion mixture and squeeze the lemon juice over the chicken pieces making sure to collect the pits in your hand. Toss the squeezed lemon with peel into the skillet and place the skillet in a preheated 350 degree oven for 45 minutes.

Step 6

Serve with rice or mashed potatoes.

Tips & Variations

No special items needed.



Another winner Bea! This went together to make for a great meal.I assured I had the bacon grease which so added flavor. Didn't have the tubed dill paste - snipped in fresh dill from the garden which worked well for me. I will be looking for that dill paste for those winter months when I often can't get fresh dill!

review by:
(8 Sep 2015)