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Quick Sear and Roast Chicken with Bell Peppers

This dish features tender, juicy chicken breasts seared to a golden crust and finished with caramelized bell peppers. The process involves quick pan-searing and sautéing, resulting in a vibrant, flavorful entrée with a satisfying balance of crispy and tender textures. Perfect for a speedy weeknight dinner that feels both hearty and fresh.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts boneless, skinless
  • 3 bell peppers bell peppers preferably a mix of colors, sliced into strips
  • 3 cloves garlic minced or crushed
  • 2 tablespoons olive oil or avocado oil
  • 1 tablespoon lemon juice freshly squeezed
  • 1/4 cup fresh herbs parsley or cilantro, chopped
  • to taste salt and pepper for seasoning

Equipment

  • Large skillet
  • Tongs
  • Measuring spoons and cups
  • Sharp knife
  • Wooden spoon or spatula

Method
 

  1. Pat the chicken breasts dry with paper towels, then season generously with salt and pepper on both sides. Set aside.
  2. Heat a large skillet over medium-high heat and add a tablespoon of olive oil until shimmering and slightly smoky.
  3. Carefully place the chicken breasts in the hot pan, laying them away from you to avoid splatters. Cook for about 4-5 minutes on each side until they develop a golden-brown crust and are cooked through. Use tongs to flip and check for a crust.
  4. Remove the cooked chicken from the pan and set aside on a plate to rest. Keep the pan hot for the next step.
  5. Add the sliced bell peppers to the same skillet and sauté, stirring frequently, until they soften and begin to caramelize, about 5-7 minutes. They should be vibrant and slightly charred at the edges.
  6. Stir in the minced garlic and cook for another minute until fragrant, listening for a gentle sizzling and smelling the aromatic aroma.
  7. Slice the rested chicken breasts into thick strips and return them to the pan with the peppers. Toss everything together to combine flavors.
  8. Drizzle the lemon juice over the mixture, sprinkle with chopped herbs, and give it a gentle toss to distribute evenly. Adjust seasoning with salt and pepper if needed.
  9. Cook for an additional 2 minutes to meld the flavors and warm everything through. The chicken should be juicy, and the peppers tender with a slight caramelized char.
  10. Transfer the hot skillet to the table or serve directly from the pan, garnished with extra herbs if desired. Enjoy the vibrant, smoky flavors and crispy-tender textures in every bite!

Notes

For extra flavor, add a pinch of red pepper flakes during sautéing or top with grated Parmesan before serving.