Description
This vibrant Red Pepper Lemon Chicken recipe features tender boneless, skinless chicken breasts marinated in a zesty blend of lemon, smoked paprika, and red pepper flakes, then perfectly seared in a skillet for a juicy, flavorful main dish. Ideal for a quick weeknight meal, it balances heat and citrus brightness, garnished with fresh herbs for a fresh finish.
Ingredients
Scale
For the Chicken Marinade
- 4 boneless, skinless chicken breasts (or thighs)
- 2 tablespoons olive oil
- 1 teaspoon red pepper flakes (adjust to desired heat level)
- 2 teaspoons smoked paprika
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice (freshly squeezed)
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
For Cooking
- 1 tablespoon olive oil (for searing)
- Fresh parsley or cilantro for garnish (optional)
Instructions
- Prepare the marinade: In a bowl, whisk together olive oil, red pepper flakes, smoked paprika, lemon zest, lemon juice, minced garlic, dried oregano, salt, and pepper until well combined to form a flavorful marinade.
- Marinate the chicken: Place the chicken breasts in a large ziplock bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes to 1 hour, or up to 4 hours for deeper flavor.
- Cook the chicken: Heat a tablespoon of olive oil in a large skillet over medium-high heat. When the oil is hot, add the marinated chicken breasts to the pan. Sear the chicken for 5 to 6 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F (75°C). Adjust heat to medium-low if needed to prevent burning the spices.
- Rest and serve: Remove the chicken from the skillet and let it rest for 5 minutes to retain its juices and ensure tenderness. Garnish with fresh parsley or cilantro and serve alongside rice, quinoa, or a fresh salad.
Notes
- Marinating the chicken longer enhances flavor intensity and tenderness.
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F (75°C).
- Adjust red pepper flakes quantity to control the spiciness according to your preference.
- For a smoky depth, smoked paprika is preferred over regular paprika.
- Letting the chicken rest after cooking prevents juices from escaping, keeping the meat moist.
