Mustard Chicken and Colorful Bell Pepper Sauté
A quick one-pan dinner featuring mustard-and-garlic marinated chicken, sweet bell peppers, and a splash of white wine. Vibrant, flavorful, and ready in under 30 minutes, this recipe is perfect for busy weeknights when you want something satisfying without the fuss. Two colors of pepper make it as beautiful as it is delicious.
🛒 Ingredients
2 servings
- 400 g (14 oz) chicken breast, diced
- 3 garlic cloves, crushed or finely minced
- 1 tablespoon Dijon mustard
- Salt, to taste
- 2 bell peppers (different colors), diced
- 1 medium onion, diced
- 2 tablespoons dry white wine
- 80 ml (⅓ cup) olive oil
- Fresh parsley, to taste
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Directions
- 1
Combine the chicken with mustard, garlic, and salt in a bowl. Marinate for 15 minutes at room temperature.
- 2
Heat a drizzle of olive oil in a large skillet over medium heat. Sauté the onion until lightly golden, then set aside.
- 3
In the same skillet, sauté the bell peppers for 3–4 minutes until just tender. Set aside.
- 4
Add the remaining olive oil and cook the marinated chicken over high heat until golden brown all over.
- 5
Pour in the white wine and stir until fully evaporated.
- 6
Return the onion and peppers to the pan, toss everything together, and cook for 2 more minutes.
- 7
Finish with fresh parsley, adjust seasoning, and serve immediately.
💡 Chef's Tip
Add a pinch of smoked paprika to the marinade for extra depth. Serve over steamed white rice or with crusty bread to soak up the pan juices.
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Same category — Poultry
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