Red Pepper Lemon Chicken Recipe
If you’re searching for a dish that’s equal parts vibrant, quick, and downright delicious, look no further than Red Pepper Lemon Chicken. This Mediterranean-inspired favorite marries juicy, golden chicken with the brightness of lemon and the subtle kick of both bell pepper and red pepper flakes. It’s a guaranteed crowd-pleaser that’s both weeknight-easy and worthy of a dinner party, all while packing in incredible flavor and color for minimal effort. Trust me, this is the kind of recipe you’ll want to make on repeat!
Ingredients You’ll Need
Every ingredient in this Red Pepper Lemon Chicken recipe plays an important part in building its bold taste, appealing color, and fabulous aroma. Don’t skip or skimp: each one is carefully chosen for maximum impact!
- Boneless skinless chicken breasts or thighs: The heart of the dish, these provide succulence and a canvas for all that flavor.
- Olive oil: For beautifully browning the chicken and lending richness without heaviness.
- Red bell pepper: Brings sweetness, gorgeous color, and a tender, juicy contrast.
- Garlic: Adds depth and savory notes—the classic aromatic you never want to skip.
- Lemon zest and juice: Brightens the whole dish with tangy, fresh sunshine.
- Crushed red pepper flakes: Adds just the right spark of gentle heat—adjust for your spice preference!
- Smoked paprika: For warmth and a whisper of smokiness that lingers on your palate.
- Salt and black pepper: Essential seasonings that tie everything together.
- Fresh parsley: For garnish and a pop of herbal freshness right at the end.
- Lemon slices (optional): If you want that “wow” presentation—and a bonus boost of citrus.
How to Make Red Pepper Lemon Chicken
Step 1: Season the Chicken
Start by patting your chicken dry and seasoning both sides generously with salt, black pepper, smoked paprika, and red pepper flakes. This step ensures your Red Pepper Lemon Chicken will be flavorful from the very first bite to the last, and the seasonings form a lovely crust during the sear.
Step 2: Sear the Chicken
Heat the olive oil in a large skillet over medium-high heat. Once the oil shimmers, carefully add the chicken and cook for 5–6 minutes on each side. You’re looking for a golden brown color and that irresistible aroma that means flavorful browning is happening. Once cooked through, set the chicken aside—it’s okay if it rests while you finish the sauce.
Step 3: Sauté Red Bell Pepper
In the same skillet (don’t wash it—you want all those delicious browned bits), toss in your thinly sliced red bell pepper. Sauté for 3–4 minutes, until the pepper is softened and starting to caramelize. Its natural sweetness will balance the bright lemon later on.
Step 4: Add Garlic and Lemon
Stir in the minced garlic and cook for about 30 seconds, just until fragrant—watch closely so it doesn’t burn! Add the lemon zest and juice, scraping up any browned bits from the bottom of the pan. This deglazing step captures every bit of savory flavor and infuses the sauce with tangy brightness.
Step 5: Finish and Serve
Return the chicken and any juices back to the skillet, spooning the luscious lemon-pepper mixture on top. Let everything simmer together for 2 more minutes so the flavors meld and warm through. Garnish with plenty of chopped fresh parsley and lemon slices if you like, then plate your stunning Red Pepper Lemon Chicken hot and fresh!
How to Serve Red Pepper Lemon Chicken
Garnishes
The finishing touches matter! Sprinkle a generous handful of fresh chopped parsley over your dish for herbal brightness, and add a few lemon slices for extra color and zesty aroma. A drizzle of good olive oil never hurts for shine and flavor, either.
Side Dishes
Red Pepper Lemon Chicken works beautifully with so many sides. Try fluffy rice, buttery couscous, or a crisp green salad for a light meal. Roasted potatoes or seasonal vegetables round things out for a heartier option, and don’t forget some crusty bread to mop up every drop of the tangy pan sauce!
Creative Ways to Present
Take your presentation to the next level by arranging the sliced chicken over a bed of greens or grains, topped with the vibrant pepper-lemon sauce. For a casual gathering, serve it family-style in the skillet so everyone can dig in together. Or cut chicken into strips before cooking, then pile onto a platter for easy, fork-friendly sharing.
Make Ahead and Storage
Storing Leftovers
Red Pepper Lemon Chicken keeps surprisingly well! Store leftovers in an airtight container in the refrigerator for up to three days. The flavors mingle even more overnight, making tomorrow’s lunch just as delightful as dinner.
Freezing
You can freeze cooled portions of this dish in freezer-safe containers or bags. Aim to eat within two months for best taste and texture. Let it thaw fully in the fridge before reheating, so the chicken stays juicy and tender.
Reheating
Gently rewarm Red Pepper Lemon Chicken in a covered skillet over low to medium heat with a splash of chicken broth or water. Alternatively, microwave in short bursts, loosely covered, to preserve moisture. Always heat until piping hot throughout but avoid overcooking to keep the chicken from drying out.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are just as delicious here, bringing even more juiciness and slightly richer flavor to this Red Pepper Lemon Chicken recipe. Adjust cook time as needed for thicker pieces.
Is this dish spicy?
This dish delivers a subtle warmth thanks to the red pepper flakes, but it’s not overwhelmingly hot. If you love heat, feel free to add more flakes or a pinch of cayenne to really turn things up.
What if I don’t have smoked paprika?
If you don’t have smoked paprika, you can substitute regular paprika, though you’ll lose a bit of that smoky undertone. A tiny dash of liquid smoke or chipotle powder can also mimic the effect.
Can I make Red Pepper Lemon Chicken ahead for a party?
Yes! Prepare everything in advance and reheat gently just before serving. It actually lets the flavors meld even further, making it a perfect main for entertaining with minimal last-minute fuss.
What’s the best way to brighten up the sauce even more?
If you’re craving extra brightness, finish the dish with a final squeeze of fresh lemon juice right before serving. A scatter of extra lemon zest and fresh parsley will make the whole plate pop.
Final Thoughts
You truly can’t go wrong with Red Pepper Lemon Chicken—it’s quick, gorgeous, and tastes as joyful as it looks. Whether you’re cooking for family or friends, this dish brings zing and sparkle to the table every time. Give it a try, and I promise, your kitchen will smell amazing and your taste buds will thank you!
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Red Pepper Lemon Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy a zesty and flavorful meal with this Red Pepper Lemon Chicken recipe. Tender chicken cooked in a tangy lemon and red pepper sauce, perfect for a quick and healthy weeknight dinner.
Ingredients
Chicken:
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
Pepper Lemon Sauce:
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- Zest and juice of 1 lemon
- 1/4 cup chopped fresh parsley
- Lemon slices for garnish (optional)
Instructions
- Season and Cook Chicken: Heat olive oil in a skillet. Season chicken with spices, cook until golden brown.
- Prepare Pepper Lemon Sauce: Sauté red bell pepper, add garlic, lemon zest, and juice. Return chicken to skillet with the sauce.
- Finish and Serve: Warm through, garnish with parsley and lemon slices. Serve hot.
Notes
- This dish pairs well with rice, couscous, or roasted vegetables.
- For extra heat, increase the amount of red pepper flakes or add a pinch of cayenne.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 chicken breast with peppers
- Calories: 290
- Sugar: 3g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 95mg
