This Spicy Easy Chicken Breast Recipe is a real good one for a busy weeknight. You could include some potato slices when you put the carrots in the skillet and have the whole meal in one pan.
I wanted some pasta tonight so that’s why you will see some fettuccine in the pics. But, you could do it with any veggie combo that you want. The jalapeño peppers are what make this chicken breast recipe stand out on it’s own. So, after the peppers it’s up to you.
Let’s get it going. Put a skillet on at medium high and swirl in enough olive oil to coat the bottom. Salt and pepper the up side of the chicken breasts. Lay the breasts in the skillet with the salt and pepper side down and jazz up the new “up” side.
Cook each side about 3-5 minutes depending on the thickness of the breasts. When the juices run clear and/or they are firm to a poke. I just check ’em with an instant read meat thermometer and when the thickest part is 165°F they are done. Remove them to a dish that will catch the drippings.
Add the chopped jalapeño peppers and whatever other veggies are tonight’s pick. I went with some baby carrots and some thick zucchini slices. Salt and Pepper them.
You might like to add a pad of butter and squeeze in some lemon juice. B ut that’s up to you.Toss the veggies a few times as they cook. When they are done like you like them push them off the side of the pan and put in the breasts, the drippings and the chicken broth (or white wine).
Turn the breasts a couple of times as they warm back up and the liquid reduces.
Then when the breasts are warm serve up and enjoy your Easy Chicken Breast recipe. Spoon some of the liquid left in the skillet on top of the breasts and grate a little parmesan on too. You deserve it!
Gammy picked a nice California Chardonnay tonight and it complimented the spicy easy chicken breast recipe real well.