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    Home » Recipes » Main Dish Recipes

    Red-Pepper Lemon Chicken

    Modified: Nov 29, 2019 · Published: Mar 27, 2010 by Ashley

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    This was a really tasty dinner. The warm bean salad underneath the chicken packed a lot of flavor. The chicken was really moist and the lemon really brightened the dish up. It made a really comforting meal.

    Chicken and lemon over white beans.

    Red-pepper Lemon Chicken
    Sunset February 2008

    Prep and Cook Time: about 30 minutes.

    Yield: Makes 4 servings

    2 tablespoons olive oil
    4 boned skinned chicken breast halves (8 oz. each)
    2 large shallots, minced
    3 garlic cloves, minced
    ½ 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 ½ tsp. salt
    About ¼ tsp. freshly ground black pepper
    ½ teaspoon red pepper flakes
    1 tablespoon lemon juice
    Shredded zest of 1 lemon
    ¼ cup freshly and finely shredded parmesan

    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. 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, ½ tsp. salt, ¼ 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.

    MacGourmet Rating: 4 Stars

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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