Pan-Seared Chicken with Charred Peppers and Garlic Butter
Ingredients
- 1½ poundschicken breast (boneless, skinless)
- 3 wholebell pepper
- 6 clovesgarlic
- 2 tablespoonolive oil
- 2 tablespoonbutter
- ½ cupchicken broth
- 1 wholelemon
- ·salt
- ·black pepper
- 4 sprigsfresh thyme (or 1 teaspoon dried)
Prep
- 01
Slice 3 bell peppers into thick strips or chunks, removing seeds and stem.
- 02
Mince 6 cloves garlic.
Method
- 01
Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.
- 02
Heat olive oil in a large skillet over medium-high heat. Once shimmering, add chicken and sear for 5 to 6 minutes per side until golden brown and cooked through (165°F at the thickest part). Transfer to a plate.
- 03
In the same pan, add butter and garlic. Cook for 30 seconds until fragrant, then add the peppers. Toss to coat.
- 04
Cook peppers for 4 to 5 minutes, stirring occasionally, until they begin to blister and char at the edges.
- 05
Pour in chicken broth and add thyme. Return chicken to the pan, nestling it among the peppers. Simmer for 2 to 3 minutes to marry the flavors.
- 06
Squeeze lemon juice over everything. Taste and adjust salt and pepper. Serve warm directly from the pan.
Spice Tips
For warmth, add a pinch of red pepper flakes to the garlic butter. For deeper flavor, try smoked paprika sprinkled over the peppers. Fresh basil or oregano stirred in at the end brightens the dish.
Serve with crusty bread or over rice to soak up the buttery pan sauce. Leftovers keep well in the fridge for up to 3 days and reheat gently on the stovetop.