This quick and flavorful Chicken and Pepper Pan with Rice is the ultimate weeknight dinner solution. Packed with tender chicken breast, colorful bell peppers, and a creamy, spiced sauce, it’s both comforting and nutritious. Perfect for busy days, this dish comes together in under an hour and pairs beautifully with fluffy rice. Whether you’re cooking for your family or meal-prepping for the week, this recipe is a winner!
Ingredients
- 2 tbsp olive oil
- 400g chicken breast, diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, thinly sliced
- 250ml Cremefine (or light cream substitute)
- 2 tsp paprika powder
- 1 tbsp curry powder
- Salt, to taste
- Pepper, to taste
- Chilli flakes, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Prepare the Ingredients
- Dice the chicken breast into bite-sized pieces.
- Chop the onion finely, mince the garlic, and slice the bell pepper.
Cook the Chicken
- Heat olive oil in a large pan over medium heat.
- Add the diced chicken and cook until golden brown on all sides, about 5–7 minutes.
- Season with a pinch of salt and pepper, then remove the chicken from the pan and set aside.
Sauté Vegetables
- In the same pan, add the chopped onion and minced garlic. Sauté for 2–3 minutes until fragrant.
- Add the sliced bell pepper and cook for another 5 minutes until softened.
Prepare the Sauce
- Lower the heat and stir in the paprika powder, curry powder, and chilli flakes. Cook for 1 minute to release the spices' aroma.
- Gradually add Cremefine, stirring continuously to create a smooth, creamy sauce.
Combine and Simmer
- Return the cooked chicken to the pan, ensuring it's well-coated in the sauce.
- Simmer on low heat for 10 minutes to allow the flavors to meld together.
Finish and Serve
- Taste and adjust seasoning with salt and pepper.
- Garnish with freshly chopped parsley and serve hot with steamed rice.
Notes
- Vegetarian Option: Swap chicken with firm tofu or chickpeas for a plant-based version.
- Extra Veggies: Add zucchini, mushrooms, or spinach for more color and nutrition.
- Cream Substitute: Use coconut milk for a dairy-free option with a hint of tropical flavor.
- Spice Level: Adjust the chilli flakes to control the heat level.
Nutritional Information (Per Serving)
Calories: ~320
Protein: 30g
Carbohydrates: 12g
Fat: 15g
Fiber: 3g
We hope you love this Quick Chicken and Pepper Pan as much as we do! If you try it, share your experience in the comments or tag us on social media. Don’t forget to save this recipe for your next busy weeknight dinner!