Citrus-Garlic Chicken with Quick-Charred Peppers
Ingredients
- 1½ poundchicken breast
- 3 wholebell pepper (mix of red, yellow, orange)
- 4 clovesgarlic
- 1 wholelemon
- 1 wholelime
- 3 tablespoonolive oil
- ½ cupchicken broth
- ¼ teaspoonred pepper flakes
- ·salt
- ·black pepper
Prep
- 01
Mince 4 cloves garlic.
- 02
Cut 3 bell peppers into thick strips or chunks.
Method
- 01
Pat chicken dry and season both sides generously with salt and black pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add chicken and cook 6–7 minutes per side until golden and cooked through (165°F internal temp). Transfer to a cutting board and let rest 5 minutes.
- 03
Add remaining 1 tablespoon olive oil to the same skillet. Add peppers in a single layer and cook 4–5 minutes without stirring, until charred on the cut side. Stir, add garlic and red pepper flakes, and cook 1 minute more until fragrant.
- 04
Pour in chicken broth, squeeze in lemon and lime juice, and scrape up any brown bits from the pan. Simmer 2 minutes.
- 05
Slice rested chicken and return it to the skillet. Toss to coat in the citrus broth and warm through, about 1 minute. Taste and adjust salt and pepper.
- 06
Serve immediately over rice or with crusty bread to catch the bright pan sauce.
Spice Tips
For a touch of warmth, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. If you like herbaceous heat, finish with fresh cilantro or a small handful of parsley.