Chicken and Peppers with Crispy Garlic Toast
Ingredients
- 1½ poundschicken breasts (boneless, skinless)
- 3 wholebell peppers (mixed colors (red, yellow, orange))
- 1 wholeyellow onion
- 4 clovesgarlic
- 3 tablespoonsolive oil
- 1 cupchicken broth
- 2 tablespoonstomato paste
- ½ teaspoondried thyme
- ¾ teaspoonsalt
- ¼ teaspoonblack pepper
- 4 slicescrusty bread
Prep
- 01
Slice bell peppers into 1-inch-wide strips, removing seeds and stems.
- 02
Slice yellow onion into thin half-moons.
- 03
Mince 4 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken breasts with 1/4 teaspoon salt and 1/8 teaspoon pepper. Once oil is hot, place chicken in the pan and cook for 6–7 minutes per side until golden and cooked through (internal temperature 165°F). Transfer to a cutting board.
- 02
Reduce heat to medium. Add remaining 1 tablespoon olive oil to the same pan. Add peppers and onion, stirring occasionally, for 5–6 minutes until softened and lightly browned at the edges.
- 03
Push vegetables to the side. Add garlic to the center of the pan and cook for 30 seconds until fragrant.
- 04
Stir in tomato paste and thyme, coating the vegetables. Cook for 1 minute to deepen the flavors.
- 05
Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Return chicken to the skillet, nestled among the peppers. Add remaining 1/2 teaspoon salt. Simmer gently for 3–4 minutes to meld flavors.
- 06
While the chicken simmers, toast bread slices until golden and crisp. Divide chicken, peppers, and sauce among bowls and serve with warm toast alongside for soaking up the broth.
Spice Tips
For warmth, add a pinch of smoked paprika or red pepper flakes to the skillet with the thyme. A squeeze of fresh lemon juice at the end brightens the whole dish. A dash of hot sauce or a sprinkle of fresh basil works wonderfully too.
This dish is even more forgiving if you use bone-in, skin-on chicken thighs instead of breasts — they stay juicier and can handle slightly longer cooking. Leftovers reheat beautifully; store in an airtight container for up to 3 days.