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Lemon Chicken with Shishito Peppers

Lemon Chicken with Shishito Peppers

Are you in the mood for a zesty and flavorful chicken dish? Look no further than lemon chicken with shishito peppers! This delicious and easy-to-make recipe is perfect for those who enjoy a tangy twist to their meals. Whether you’re cooking for yourself or hosting a dinner party, this dish is sure to impress. Let’s dive into the details and learn how to make this mouthwatering lemon chicken with shishito peppers!

Ingredients

Before we get started, let’s gather all the ingredients we’ll need for this recipe. You’ll need chicken breasts, shishito peppers, lemon juice, garlic, olive oil, salt, and pepper. These simple yet flavorful ingredients will come together to create a perfect balance of tangy and savory flavors.

Instructions

Now that we have all the ingredients ready, it’s time to bring this recipe to life! First, we’ll start by marinating the chicken breasts in a mixture of lemon juice, garlic, olive oil, salt, and pepper. This will infuse the chicken with a burst of citrusy goodness and ensure each bite is packed with flavor.

Next, we’ll grill the marinated chicken breasts until they are cooked through and have a nice charred exterior. This will give the chicken a delightful smoky flavor that complements the tanginess of the lemon marinade.

While the chicken is grilling, we’ll prepare the shishito peppers. These peppers are mild in heat but bursting with flavor. We’ll sauté them in a hot pan with some olive oil until they become slightly blistered and tender.

Once the chicken is cooked and the shishito peppers are ready, it’s time to plate our lemon chicken with shishito peppers. Arrange the grilled chicken breasts on a serving platter and top them with the sautéed shishito peppers. Drizzle some additional lemon juice over the dish to enhance the citrusy flavors.

Now that our lemon chicken with shishito peppers is ready, it’s time to dig in! The juicy and tender chicken pairs perfectly with the zesty and slightly spicy shishito peppers. Each bite is a burst of flavors that will leave you craving for more. Serve this dish with a side of steamed rice or a fresh salad for a complete meal.

Conclusion

Lemon chicken with shishito peppers is a delightful dish that combines the tanginess of lemons with the mild heat of shishito peppers. This recipe is simple to make yet bursting with flavor. Whether you’re cooking for yourself or entertaining guests, this dish is sure to impress. So, grab your apron and give this recipe a try. Your taste buds will thank you!

Frequently Asked Questions

1. Can I use chicken thighs instead of chicken breasts?

Yes, you can definitely use chicken thighs instead of chicken breasts. Just keep in mind that the cooking time may vary slightly depending on the thickness of the chicken thighs.

2. Are shishito peppers spicy?

Shishito peppers are generally mild in heat, but occasionally, you may come across a spicy one. It adds a pleasant surprise to the dish!

3. Can I add other vegetables to this dish?

Absolutely! Feel free to experiment with other vegetables like zucchini, bell peppers, or even cherry tomatoes. This recipe is versatile, and you can customize it to your liking.

4. How long should I marinate the chicken?

It’s best to marinate the chicken for at least 30 minutes to allow the flavors to penetrate the meat. However, if you’re short on time, even a quick 10-minute marinade will still add some flavor to the chicken.

5. Can I make this dish without a grill?

Yes, you can make this dish in a skillet or on a stovetop grill pan. Simply cook the chicken over medium heat until it’s cooked through and has a nice charred exterior.

6. Can I use bottled lemon juice instead of fresh lemons?

While fresh lemon juice is always preferred for its vibrant flavor, you can use bottled lemon juice if that’s what you have on hand. Just make sure it’s 100% lemon juice without any added sugars or flavors.

7. How do I know when the chicken is cooked through?

The best way to ensure the chicken is cooked through is to use a meat thermometer. The internal temperature should reach 165°F (74°C). Alternatively, you can cut into the thickest part of the chicken and check if the juices run clear.

8. Can I make this dish ahead of time?

While it’s best to enjoy this dish fresh, you can make the lemon chicken and shishito peppers ahead of time and store them separately in the refrigerator. Simply reheat the chicken and peppers before serving, and drizzle some fresh lemon juice over them for a burst of flavor.

Lemon Chicken with Shishito Peppers compressed image1

Lemon Chicken with Shishito Peppers

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Chicken Dishes
Cuisine American
Servings 4

Ingredients
  

  • 3 tbsp extra-virgin olive oil
  • 4 chicken cutlets (approximately 1 1/2 pounds)
  • Kosher salt and freshly ground pepper
  • 8 oz shishito peppers (about 24 peppers)
  • 2 cloves garlic , smashed
  • 2 lemons (1 sliced , 1 juiced)
  • 1/2 cup dry white wine
  • 1 1/4 cups low-sodium chicken broth
  • 2 tbsp unsalted butter , cut into small pieces
  • 1/4 cup roughly chopped fresh parsley
  • 2 1/2 cups cooked basmati rice

Instructions
 

  • Preheat the oven to 200 degrees Fahrenheit.
  • In a large skillet over medium-high heat, heat 1 tablespoon of olive oil.
  • Season the chicken with salt and pepper.
  • Cook the chicken in batches until browned and cooked through, approximately 3 minutes per side.
  • Transfer the cooked chicken to a rimmed baking sheet and keep it warm in the oven.
  • Wipe out the skillet and heat the remaining 2 tablespoons of olive oil over high heat.
  • Add the shishito peppers to the skillet and cook, tossing them, until browned in spots, about 3 minutes.
  • Use a slotted spoon to remove the shishito peppers from the skillet and place them on a plate.
  • Add the garlic and lemon slices to the skillet and cook, stirring occasionally, without flipping the lemons, until they start browning, about 2 minutes.
  • Flip the lemons and cook until they become soft and golden, approximately 1 minute.
  • Season the garlic, lemon slices, and lemons with 1/2 teaspoon of salt and a few grinds of pepper.
  • Reduce the heat to medium and add the lemon juice and wine to the skillet.
  • Cook the mixture until it is reduced by half, which should take about 3 minutes.
  • Add the broth to the skillet and cook until it is slightly reduced, about 5 to 6 minutes.
  • 15
Keyword Chicken Recipes, gluten free, Poultry
Tried this recipe?Let us know how it was!
April

Hi, I am April & Welcome to my food blog!

Thank you for visiting my blog. We share delicious recipes to make your meals nourishing and fun. Experimenting in the kitchen and cooking is my joy!

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