Chicken and Peppers with Garlic Butter Toast
Ingredients
- 1½ poundschicken breast
- 2red bell pepper
- 1yellow bell pepper
- 4 clovesgarlic
- 3 tablespoonolive oil
- ¾ cupchicken broth
- ¼ cupwhite wine
- ·thyme (fresh)
- ·salt
- ·black pepper
- 2 tablespoonbutter
- 4 slicesbread
Prep
- 01
Mince 1 garlic clove for the toast butter.
- 02
Dice red and yellow bell peppers into 1-inch chunks.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper, then sear them 4-5 minutes per side until golden. Remove to a plate.
- 02
Add the remaining 1 tablespoon oil to the pan. Add bell peppers and cook 4-5 minutes, stirring occasionally, until they begin to soften. Add garlic and cook 1 minute more until fragrant.
- 03
Pour in the wine to deglaze the pan, scraping up any browned bits, then add broth and thyme. Return chicken to the pan and nestle it among the peppers. Bring to a simmer, cover, and cook 12-15 minutes until the chicken reaches 165°F internally.
- 04
While the chicken cooks, toast the bread and spread with butter and minced garlic (reserve a bit of the minced garlic from your prep for this, or use a fresh clove).
- 05
Serve the chicken and peppers in shallow bowls with plenty of sauce, alongside the garlic butter toast.
Spice Tips
For a brighter finish, squeeze fresh lemon juice over the finished dish. To add warmth, stir in 1/2 teaspoon smoked paprika with the garlic in step 2. A pinch of red pepper flakes brings gentle heat.