Red Pepper Lemon Chicken Recipe
If you’re looking for a vibrant, flavor-packed main that’s as easy to pull together as it is impressive on the plate, this Red Pepper Lemon Chicken is about to become your new go-to. Juicy chicken breasts get a spicy, citrusy lift from crushed red pepper and fresh lemon, while smoked paprika and garlic add warmth and depth. Everything comes together in one skillet, making clean-up a breeze and ensuring every bite is infused with zesty, savory goodness. Whether you’re serving a weeknight family dinner or hosting friends, this dish will have everyone asking for seconds.
Ingredients You’ll Need
The magic of Red Pepper Lemon Chicken lies in its straightforward, fresh ingredients. Each item plays a starring role, contributing to the dish’s balance of spice, brightness, and juicy tenderness. Here’s what you’ll need and why they matter:
- Chicken breasts: Boneless, skinless chicken breasts are the perfect canvas for soaking up all the bold flavors in this dish.
- Olive oil: A splash of olive oil gives the chicken a golden sear and brings a subtle fruitiness.
- Salt: Essential for enhancing every other flavor—don’t be shy!
- Black pepper: Adds a gentle heat and earthiness that complements the lemon and spice.
- Crushed red pepper flakes: The heart of the dish’s kick; adjust to your spice comfort zone.
- Smoked paprika: Gives the chicken a lovely color and a hint of smoky depth that ties the flavors together.
- Lemon (zest and juice): The lemon’s zest and juice brighten everything, adding freshness and zing.
- Garlic: Freshly minced garlic infuses the sauce with irresistible aroma and flavor.
- Chicken broth: Provides a savory, slightly rich base for the tangy pan sauce.
- Fresh parsley: Chopped parsley brings a pop of color and herbal freshness at the finish.
- Lemon slices: These make for a gorgeous garnish and a little extra hint of citrus on the plate.
How to Make Red Pepper Lemon Chicken
Step 1: Season the Chicken
Start by preheating your oven to 400°F. While it heats, pat your chicken breasts dry with paper towels—this helps them brown beautifully. Then, season both sides with salt, black pepper, crushed red pepper flakes, and smoked paprika, making sure every piece is coated evenly for maximum flavor.
Step 2: Sear for Flavor
In an oven-safe skillet, heat the olive oil over medium-high. Once it’s shimmering, add the chicken breasts. Sear each side for 2–3 minutes until they develop a golden, slightly crisp crust. This quick sear locks in the juices and lays down those tasty browned bits that will enrich your sauce.
Step 3: Build the Sauce
Turn the heat down just a notch and add your minced garlic to the pan. Let it cook for about 30 seconds, just until fragrant—don’t let it burn! Next, pour in the chicken broth, lemon juice, and lemon zest. The liquid will sizzle as it deglazes the skillet, picking up all the flavor from the bottom. Let it come to a gentle simmer.
Step 4: Bake to Perfection
With the skillet still hot, carefully transfer it to the preheated oven. Bake for 15–18 minutes, or until the chicken is cooked through and registers 165°F at the thickest part. The sauce will reduce slightly, becoming even more concentrated and delicious as the chicken finishes cooking.
Step 5: Finish and Serve
Once out of the oven, spoon that gorgeous, tangy sauce over the chicken. Sprinkle with a generous handful of fresh chopped parsley and tuck a few lemon slices alongside for a burst of color and flavor. Serve hot, and get ready for compliments!
How to Serve Red Pepper Lemon Chicken
Garnishes
A good garnish does more than just look pretty—it adds layers of flavor and aroma. For Red Pepper Lemon Chicken, a shower of fresh parsley and a few thin lemon slices work beautifully. Parsley gives a fresh, herbal touch, while the lemon slices invite guests to squeeze a little extra brightness over their chicken.
Side Dishes
This chicken loves to be paired with simple yet satisfying sides. Fluffy rice, roasted potatoes, or a crisp green salad are all perfect companions, soaking up the punchy pan sauce. If you’re in the mood for something heartier, try serving it over buttery couscous or with a medley of oven-roasted vegetables.
Creative Ways to Present
Turn your Red Pepper Lemon Chicken into a showstopper by slicing the chicken breasts and fanning them out over a bed of rice or greens. For a family-style meal, serve straight from the skillet, letting everyone spoon on their own sauce and garnishes. Or, pile the chicken into warm pita pockets with a drizzle of yogurt for a Mediterranean-inspired twist.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), let the chicken cool to room temperature before transferring it to an airtight container. It will keep well in the fridge for up to 3 days. The sauce keeps the chicken moist, so it’s just as tasty reheated.
Freezing
Red Pepper Lemon Chicken freezes surprisingly well. Place cooled chicken breasts and sauce in a freezer-safe container or zip-top bag, removing as much air as possible. Freeze for up to 2 months. Thaw overnight in the refrigerator for best results.
Reheating
For juicy, flavorful chicken, reheat gently on the stovetop over low heat, adding a splash of chicken broth if needed to keep things saucy. You can also microwave in short bursts, covered, until heated through. Just avoid overcooking, as chicken breast can dry out if reheated too aggressively.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a terrific alternative and add richness. Just increase the bake time by 5–7 minutes, since thighs take a bit longer to cook through than breasts.
How spicy is Red Pepper Lemon Chicken?
The spice level is moderate, thanks to the crushed red pepper flakes. If you love heat, feel free to add more; if you prefer things milder, simply use less or skip the red pepper flakes altogether.
Can I make this dish dairy-free and gluten-free?
Yes! Red Pepper Lemon Chicken is naturally dairy-free and gluten-free as written, making it a great option for a variety of diets. Just double-check your chicken broth to ensure it’s gluten-free if you have sensitivities.
What can I use instead of parsley for garnish?
If you’re out of parsley, try fresh cilantro, basil, or even a few chopped green onions. Each brings its own unique twist to the finished dish.
Is it possible to make Red Pepper Lemon Chicken ahead for meal prep?
Definitely! Cook as directed, let cool, and portion into meal prep containers with your favorite sides. The flavors deepen as it sits, making leftovers especially delicious.
Final Thoughts
If you’re searching for a dish that’s as punchy and bright as it is simple, Red Pepper Lemon Chicken is just what you need. With its perfect balance of citrus, spice, and savory notes, it’s sure to earn a regular spot in your dinner rotation. Give it a try, and don’t be surprised if it becomes a new family favorite!
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Red Pepper Lemon Chicken Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Red Pepper Lemon Chicken recipe offers a zesty and spicy flavor combination that elevates simple chicken breasts into a delicious Mediterranean-inspired main course. Perfectly seared and then baked in a fragrant lemon and garlic broth, this dish is both easy to prepare and wonderfully satisfying, ideal for a weeknight dinner or a casual gathering.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon smoked paprika
For Searing and Sauce
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- Zest and juice of 1 lemon
- 1/2 cup chicken broth
Garnish
- 1/4 cup chopped fresh parsley
- Lemon slices for garnish
Instructions
- Preheat Oven and Prepare Chicken: Preheat your oven to 400°F. Thoroughly pat the chicken breasts dry with paper towels to ensure a good sear. Season both sides evenly with salt, black pepper, crushed red pepper flakes, and smoked paprika for that spicy, smoky base flavor.
- Sear Chicken: Heat the olive oil in an oven-safe skillet over medium-high heat. Once hot, sear the chicken breasts for 2–3 minutes on each side until golden brown and caramelized, which locks in flavor and moisture.
- Cook Garlic and Add Broth Mixture: Add the minced garlic to the skillet and sauté for about 30 seconds until aromatic but not burnt. Pour in the chicken broth, lemon juice, and lemon zest, stirring gently to combine. Allow the mixture to come to a simmer, letting the flavors meld.
- Bake the Chicken: Transfer the skillet to the preheated oven and bake for 15–18 minutes or until the chicken reaches an internal temperature of 165°F and is cooked through. This slow baking in the flavorful broth keeps the chicken juicy.
- Finish and Serve: Carefully remove the skillet from the oven. Spoon the pan sauce over the chicken breasts to coat them in the tangy, spiced juices. Garnish with freshly chopped parsley and lemon slices for a bright finish. Serve hot with your choice of rice, roasted vegetables, or a simple salad.
Notes
- Adjust the amount of crushed red pepper flakes depending on your preferred spice level.
- This recipe works well with chicken thighs; if using thighs, increase baking time by 5–7 minutes to ensure they are thoroughly cooked.
- For a thicker sauce, you can reduce the chicken broth slightly before adding lemon juice and zest.
- Using an oven-safe skillet is essential for transitioning from stovetop searing to oven baking without transferring the chicken.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 chicken breast
- Calories: 240
- Sugar: 1 g
- Sodium: 530 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 95 mg
