Pepper chicken ✨ this over rice 🤤
✨Ingredients:
💕The Protein: 1.5 to 2 lbs chicken breast or tenderloins, cut into steak-style strips
💕The Veggies: Sliced bell peppers (red, yellow, or orange), mushrooms, and onions
💕The Seasonings: Ground cumin, garlic powder, onion powder, smoked paprika, Kinder's Garlic & Herb, and a dash of Tony Chachere's Creole seasoning
💕The Gravy: Chicken broth thickened with a cornstarch slurry and a touch of Worcestershire sauce
💕The Base & Sides: Fluffy white rice and Texas Roadhouse Mini Rolls with Honey Cinnamon Glaze.
✨ Quick Steps:
1. Prep the Rolls: Preheat your oven to 350°F. Remove the glaze packet from the pan of rolls, cover the pan loosely with foil, and bake for 27 to 30 minutes. Once out, drizzle with the honey cinnamon glaze.
2. Season: Clean and pat dry your chicken, then season generously with cumin, garlic powder, onion powder, smoked paprika, Kinder's blend, and Creole seasoning.
3. Sear: Cook the chicken in a hot skillet until golden brown, then remove. Sauté your sliced onions, bell peppers, and mushrooms in the same pan.
4. Simmer: Return the chicken to the pan, pour in the chicken broth, and stir in your cornstarch slurry to create that rich, glossy gravy. Let it thicken up.
5. Serve: Scoop fluffy white rice into the center of your bowl, ladle the smothered pepper chicken and veggies all around it, and serve alongside your warm glazed rolls!
This pepper chicken recipe quickly became one of my go-to meals for busy weeknights. The combination of cumin, smoked paprika, and Creole seasoning really enhances the chicken’s flavor, making it taste like something from a restaurant but without the hassle. I love how the chicken breast strips stay juicy because they’re seared on high heat before simmering in a hearty gravy made from chicken broth thickened with cornstarch and a splash of Worcestershire sauce. It creates this rich and glossy sauce that ties everything together. Sautéing the onions, bell peppers, and mushrooms right after cooking the chicken means the veggies get infused with all those lovely browned bits left in the pan, adding extra depth to the dish. For me, serving it over fluffy white rice helps soak up the gravy perfectly, and the Texas Roadhouse Mini Rolls with honey cinnamon glaze add an unexpected sweet contrast that complements the savory and slightly smoky spices. A tip I've found helpful is to prep the seasoning mix in advance, so when it’s time to cook, you just have to season the chicken and start cooking. Also, using tenderloins makes the chicken cook faster and stay tender. This dish balances protein, vegetables, and carbs wonderfully, making it a wholesome and satisfying plate. If you want to switch it up, you can add different veggies like snap peas or zucchini depending on what’s in season. This flexibility makes it great for using up whatever you have on hand. Overall, this pepper chicken over rice with glazed rolls is a comforting, easy-to-make dinner that my family always enjoys, and it’s perfect for sharing with friends or meal prepping for the week ahead.