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
Scale
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
