Step 1: Prepare the Chicken
Start by seasoning the chicken breasts with salt, black pepper, paprika, and dried oregano. Rub the spices into the chicken to ensure they are well-coated.
In a shallow dish, mix 4 tablespoons of flour and 1 tablespoon of corn starch. Dredge each chicken breast in the flour mixture, ensuring each piece is fully coated.
Step 2: Cook the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Once the oil is hot, add the chicken breasts to the skillet. Cook for about 5-7 minutes on each side, or until the chicken is golden brown and cooked through. The internal temperature should reach 75°C (165°F).
Remove the chicken from the skillet and set it aside on a plate. Cover it loosely with foil to keep it warm.
Step 3: Make the Garlic Butter Sauce
In the same skillet, add the 50 g of butter and let it melt over medium heat.
Add the minced garlic and sauté for about 1 minute, or until fragrant.
Stir in 2 tablespoons of soy sauce and 1 teaspoon of honey. Let the sauce simmer for about 2 minutes, allowing the flavors to blend.
Step 4: Cook the Sweet Peppers
Add the sliced sweet peppers to the skillet and cook for 4-5 minutes, or until they start to soften. Stir them occasionally to prevent sticking.
Step 5: Combine and Serve
Return the cooked chicken breasts to the skillet, spooning the garlic butter sauce and peppers over the top. Let the chicken simmer in the sauce for another 2-3 minutes to absorb the flavors.
Sprinkle freshly chopped parsley over the dish for a bright, fresh garnish.
Step 6: Serve
Serve the Garlic Butter Chicken with Sweet Peppers hot, with your choice of sides like rice, mashed potatoes, or a green salad.
Cooking Tips:
Tenderizing the Chicken: If your chicken breasts are thick, you can pound them slightly with a meat mallet to even out their thickness for faster, more even cooking.
Honey Substitute: If you prefer a different sweetener, maple syrup or agave nectar can be used in place of honey.
Spice Level: Feel free to adjust the paprika or add a pinch of chili flakes for a bit of heat in the dish.
Veggie Variations: You can add other vegetables like zucchini, mushrooms, or onions to the skillet for more variety and nutrition.
Storage:
Refrigeration: Store any leftover chicken and peppers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warmed through.
Freezing: The chicken can be frozen for up to 2 months. Freeze the cooked chicken breasts separately from the sauce and peppers. To reheat, thaw overnight in the fridge and reheat on the stovetop.
Nutritional Facts (Per Serving):
Calories: 400-450 kcal
Protein: 35-40 g
Fat: 20-25 g
Carbohydrates: 15-20 g
Fiber: 2-3 g
Sodium: 600-700 mg
Conclusion:
Garlic Butter Chicken with Sweet Peppers is a perfect example of how simple ingredients can come together to create a deeply flavorful and satisfying dish. The tender chicken breasts, cooked to golden perfection, soak up the rich garlic butter sauce, which is enhanced with just the right balance of savory soy sauce and a hint of sweetness from the honey. The addition of sweet peppers not only adds a pop of vibrant color to the plate but also brings a slight sweetness and freshness that complements the richness of the sauce beautifully.
What makes this dish stand out is its versatility. It’s easy enough to prepare on a busy weeknight yet special enough to serve for a more formal gathering. You can easily adapt the recipe by using whatever fresh herbs or vegetables you have on hand, allowing for endless variations. The light seasoning with paprika and oregano provides warmth and depth without overpowering the other flavors, making this dish approachable for a wide range of palates.
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