Red-pepper Lemon Chicken

Prep and Cook Time: about 30 minutes.

Yield: Makes 4 servings
Recipe from Sunset

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Ingredients

  • 2 tablespoons olive oil
  • 4 boned skinned chicken breast halves (8 oz. each)
  • 2 large shallots, minced
  • 3 garlic cloves, minced
  • 1/2 cup reduced-sodium chicken stock
  • 1 jar (7 oz.) roasted red peppers, drained and sliced
  • 1 can (15 oz.) cannellini beans, rinsed and drained
  • About 1/2 tsp. salt
  • About 1/4 tsp. freshly ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon lemon juice
  • Shredded zest of 1 lemon
  • 1/4 cup freshly and finely shredded parmesan

Preparation

  1. 1. Preheat oven to 375°. Heat olive oil in a large, heavy ovenproof frying pan (not nonstick) over high heat until oil is hot but not smoking. Add chicken breasts, top side down, and cook until golden, 2 to 3 minutes. Turn chicken over.
  2. 2. Add shallots and garlic to pan with chicken, stirring occasionally so garlic doesn't burn, until shallots are soft and translucent, 3 to 4 minutes. Add chicken stock, roasted red peppers, cannellini beans, 1/2 tsp. salt, 1/4 tsp. pepper, and red pepper flakes and cook until mixture begins to boil, about 1 minute.
  3. 3. Cover pan and put in oven. Bake 14 to 16 minutes, or until chicken is just cooked through (cut to check). Transfer chicken to a plate.
  4. 4. Season roasted red pepper-cannelini bean-stock mixture with salt and pepper to taste and stir in lemon juice and zest. Divide vegetables among 4 rimmed plates or shallow pasta bowls, top each with a piece of chicken, and spoon sauce over all. Garnish with parmesan.
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