Spicy Herb Chicken with Bell Peppers, Mushrooms & Potatoes
Description
This dish features tender chicken cooked with a bold blend of spices and fresh herbs, paired with colorful bell peppers, earthy mushrooms, and golden roasted potatoes. The combination creates a hearty, aromatic, and slightly spicy one-pan meal that’s perfect for busy weeknights or meal prep. It’s flavorful, wholesome, and beautifully vibrant.
Total Time Overview
Step Time
Prep Time 15 minutes
Marinating (optional but best) 30 minutes
Cooking Time 30–35 minutes
Total Time 45–80 minutes (depending on marination)
Ingredients (Serves 4)
For the Chicken
4 chicken breasts or thighs (boneless or bone-in)
3 tbsp olive oil
1 tbsp lemon juice (or lime juice)
1 ½ tsp chili powder
1 tsp paprika
½ tsp cayenne pepper (reduce for less heat)
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp dried thyme or rosemary
Salt & black pepper to taste
Vegetables
1 large potato, cubed
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup mushrooms, sliced
1 medium onion, sliced
3–4 garlic cloves, minced
2 tbsp olive oil
½ tsp chili flakes (optional)
Fresh parsley or cilantro for garnish
Step-by-Step Instructions 1. Prepare the Chicken (5 minutes)
Pat chicken dry.
In a bowl, mix: olive oil, lemon juice, chili powder, paprika, cayenne, garlic powder, onion powder, oregano, thyme, salt, and pepper.
Coat chicken thoroughly with this spice mixture.
Optional: Marinate 30 minutes for deeper flavor.
2. Prepare Vegetables (10 minutes)
Cut potatoes into small cubes.
Slice bell peppers, mushrooms, and onions.
Mince garlic.
3. Cook the Potatoes (10–12 minutes)
Heat 1 tbsp olive oil in a large pan.
Add potatoes + salt + chili flakes.
Cook until lightly golden and slightly soft.
Remove and set aside.
4. Cook the Chicken (10–12 minutes)
Add 1 tbsp oil to the same pan.
Place chicken and sear on each side 4–5 minutes (until browned and nearly cooked).
Remove and keep warm.
5. Cook the Vegetables (5–7 minutes)
In the same pan, add remaining oil.
Sauté onions for 1 minute.
Add bell peppers, mushrooms, and garlic.
Cook until softened but still colorful.
6. Combine Everything (5 minutes)
Return chicken and potatoes to the pan.
Mix gently and cook another 3–5 minutes until chicken is fully cooked (internal temp 165°F / 74°C).
Taste and adjust seasoning.
7. Garnish & Serve
Sprinkle fresh parsley or cilantro.
Serve hot with rice, bread, or eat as a complete one-pan meal.
Serving Suggestions
Garlic rice
Warm pita or flatbread
Simple cucumber yogurt salad
Steamed green vegetables
Variations
Extra spicy
Add ½ tsp extra cayenne or 1 chopped green chili.
Herb-focused
Use fresh rosemary, thyme, and basil in place of dried herbs.
Swap potatoes
Try sweet potato, baby potatoes, or cauliflower instead.
Oven version
Bake everything at 400°F (200°C) for 30–35 minutes, stirring once halfway.
Q & A Section
Q1: Can I use bone-in chicken?
Yes! Increase cooking time by 5–8 minutes and keep heat medium so it cooks evenly.
Q2:Can I make it less spicy?
Reduce cayenne to ¼ tsp and skip chili flakes.
Q3: Can I meal-prep this dish?
Absolutely! It lasts 3–4 days in the fridge and reheats well.
Q4: What mushrooms work best?
Button, cremini, or shiitake all work well. Slice evenly for best texture.
Q5: Can I add more vegetables?
Yes—zucchini, carrots, broccoli, or cherry tomatoes fit perfectly.
Estimated Nutrition (Per Serving)
Calories: 410–450
Protein: 32–36g
Carbohydrates: 28–32g
Fat: 18–22g
Fiber: 4–6g
(Vilues vary based on chicken cut and amount of oil used.