Chicken Breasts with Roasted Red Peppers
Elevate your weeknight dinner routine with this vibrant and flavor-packed recipe for Chicken Breasts with Roasted Red Peppers. Perfectly seared, juicy chicken breasts are nestled in a skillet with tender strips of roasted red peppers and bathed in a zesty garlic-lemon sauce. A kiss of Mediterranean flair comes through with dried oregano and fresh parsley, making every bite irresistible. This easy yet elegant dish comes together in just 40 minutes, making it ideal for busy evenings or casual entertaining. Serve it with your favorite sides like fluffy rice or crusty bread to soak up the savory sauce. Whether you’re craving a wholesome meal or looking to impress your guests, this oven-baked chicken recipe is a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 large Roasted red peppers, jarred or homemade
- 3 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 2 tablespoons Lemon juice, freshly squeezed
- 0.5 cup Chicken broth
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken breasts dry with paper towels and season both sides with salt, black pepper, and dried oregano.
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat.
Sear the chicken breasts for 2-3 minutes on each side, until they are golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil and minced garlic. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
Add the chicken broth and lemon juice to the skillet, stirring to deglaze the pan and scrape up any browned bits from the bottom.
Slice the roasted red peppers into strips and arrange them in the skillet. Place the seared chicken breasts on top of the peppers.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Once done, remove the skillet from the oven and let the chicken rest for 5 minutes. Sprinkle with fresh parsley before serving.
Serve the chicken breasts with roasted red peppers, spooning the garlic-lemon sauce from the skillet over the top. Pair with rice, quinoa, or crusty bread for a complete meal.
Nutrition Facts
Calories |
1675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.5 g | 88% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 4153 mg | 181% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 22.1 g | ||
| Protein | 221.4 g | 443% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1048 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
