Chicken and Peppers with Crispy Garlic Butter
Ingredients
- 1½ poundschicken breast
- 3 wholebell peppers (mixed colors)
- 6 clovesgarlic
- 3 tablespoonbutter
- 1 tablespoonolive oil
- ½ cupchicken broth
- ·salt
- ·black pepper
Prep
- 01
Slice 3 bell peppers into 1-inch strips, removing seeds.
- 02
Mince 6 cloves of garlic.
- 03
Pat 1.5 pounds chicken breast dry with paper towels.
Method
- 01
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- 02
Season chicken breasts with salt and pepper on both sides. Once the pan is hot, sear the chicken for 4-5 minutes per side until golden brown. Transfer to a plate.
- 03
In the same pan, add sliced bell peppers and cook for 3-4 minutes, stirring occasionally, until they begin to soften. Add minced garlic and cook for 30 seconds until fragrant.
- 04
Return the chicken to the pan. Pour in chicken broth, bring to a simmer, cover with a lid, and cook for 8-10 minutes until the chicken is cooked through (165°F internal temperature).
- 05
Remove from heat. Swirl in the remaining 2 tablespoons of butter until melted and glossy. Taste and adjust seasoning with salt and pepper.
- 06
Serve immediately, spooning the pan juices and peppers over the chicken.
Spice Tips
For a touch of warmth, add 1/4 teaspoon red pepper flakes when you add the garlic. For deeper flavor, finish with a squeeze of fresh lemon juice or a splash of balsamic vinegar after removing from heat.