Red-Pepper Lemon Chicken Recipe

Name: Red-Pepper Lemon Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 375u00b0. 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
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
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
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.

556

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 4 boned skinned chicken breast halves (8 oz. each), 2 large shallots, minced, 3 garlic cloves, minced, and more.

Yes, Red-Pepper Lemon Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red-Pepper Lemon Chicken

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