Charred Chicken & Pepper Skillet with Crispy Garlic Oil
Ingredients
- 1½ poundschicken breast (or thighs for more flavor)
- 3 wholebell pepper (mixed colors (red, yellow, orange))
- 1 wholeyellow onion
- 6 clovesgarlic
- 4 tablespoonolive oil
- ½ teaspoonred pepper flakes
- 1 teaspoonsmoked paprika
- ½ teaspooncumin
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 1 wholelime
Prep
- 01
Slice chicken breasts into 1 1/2-inch chunks or bite-size pieces.
- 02
Chop bell peppers into 1-inch pieces, removing stem and seeds.
- 03
Chop yellow onion into wedges.
- 04
Mince 6 garlic cloves.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over high heat until smoking. Season chicken with salt, paprika, and black pepper. Sear chicken 4-5 minutes per side until golden and cooked through (165°F internal temp). Transfer to a plate.
- 02
In the same skillet, add remaining 2 tablespoons oil. Add garlic and red pepper flakes, stir for 30 seconds until fragrant and garlic begins to char.
- 03
Add peppers and onion. Cook over high heat for 6-8 minutes, stirring occasionally, until peppers are blistered and tender-charred at the edges.
- 04
Stir in cumin, then return chicken to the skillet. Toss everything together for 1-2 minutes to combine flavors and warm through.
- 05
Squeeze lime over the top, taste, and adjust salt and spice. Serve immediately.
Spice Tips
The red pepper flakes and charred garlic deliver the heat here. For gentler flavor, reduce flakes to 1/4 teaspoon. For fire, add up to 1 teaspoon total, or finish with fresh jalapeño slices. A dollop of sour cream on the side tames the spice beautifully.
This comes together in under 30 minutes. For extra heat, double the red pepper flakes. Serve with rice, warm tortillas, or crusty bread to soak up the charred garlic oil.