Lemon-Garlic Chicken with Quick-Pickled Peppers
Ingredients
- 1½ poundschicken breast
- 3 mediumbell peppers (mixed colors)
- ½ mediumred onion
- 4 clovesgarlic
- 1½ wholelemon
- 3 tablespoonolive oil
- 2 tablespoonred wine vinegar
- ¼ cupwater
- ·salt
- ·black pepper
- 2 teaspoonfresh thyme (or dried)
Prep
- 01
Slice 3 bell peppers into thin strips, removing the seeds and core.
- 02
Dice the 1/2 red onion.
- 03
Mince 4 cloves garlic.
- 04
Pat the chicken dry with paper towels.
Method
- 01
Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Season the chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook 6–7 minutes per side, until golden and an instant-read thermometer reads 165°F. Transfer to a cutting board.
- 02
Add the remaining 1 1/2 tablespoons olive oil to the pan. Add the diced peppers, onion, and garlic. Sauté 4–5 minutes, stirring occasionally, until the peppers soften slightly but still have snap.
- 03
Reduce heat to medium. Pour in the red wine vinegar and water. Add 1 teaspoon thyme, a pinch of salt, and a few grinds of black pepper. Simmer 2 minutes, then remove from heat.
- 04
Slice the lemon in half and squeeze 1 tablespoon juice into the pan. Toss the peppers gently.
- 05
Slice the chicken and arrange on a plate or platter. Top or serve alongside the warm pickled peppers and pan juices. Taste and adjust seasoning.
Spice Tips
For warmth, add a pinch of red pepper flakes to the pan in step 3. For herbaceous brightness, finish with fresh basil or parsley. A dash of Dijon mustard stirred into the pan juices adds subtle tang.
This comes together in about 25 minutes, stem to stern. The quick pickled peppers stay fresh and bright even as they cool. Leftovers are excellent cold the next day, tossed with greens for lunch.