Spicy Seared Chicken with Sautéed Asparagus & Peppers
A Flavor-Packed, 30-Minute Dinner
This dish delivers juicy, chili-rubbed seared chicken paired with tender-crisp asparagus and sweet bell peppers sautéed in garlic and lemon. It’s quick enough for weeknights but bold enough to feel special. The recipe uses a hot cast-iron or stainless skillet to achieve deep, caramelized sear on the chicken—boosting flavor without extra ingredients.
Recipe Overview
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2
Ingredients
For the Spicy Seared Chicken
2 boneless, skinless chicken breasts (about 6–7 oz each)
1 ½ tsp smoked paprika
1 tsp chili powder
½–1 tsp cayenne pepper (adjust to heat)
½ tsp garlic powder
½ tsp onion powder
½ tsp kosher salt
¼ tbsp black pepper
1 tbsp olive oil (plus extra if needed)
For the Sautéed Asparagus & Peppers
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 red bell pepper, sliced into thin strips
1 yellow or orange bell pepper, sliced
3 garlic cloves, minced
1 tbsp olive oil
1 tbsp olive oil (optional for richness)
1 tbsp lemon juice (plus zest if desired)
Salt & pepper to taste
Crushed red pepper flakes (optional)
Optional Garnishes
Lemon wedges
Fresh parsley or basil
Grated Parmesan
Instructions (Step-by-Step with Timing)
1. Season the Chicken (2 minutes)
Pat chicken dry with paper towels.
Mix paprika, chili powder, cayenne, garlic powder, onion powder, salt, and pepper.
Rub chicken with olive oil, then coat evenly in the spice mix.
2. Sear the Chicken (10–12 minutes)
Heat 1 tbsp oil in a heavy skillet over medium-high heat.
Once the oil shimmers, add the chicken.
Sear 4–5 minutes per side until:
Deep golden crust forms
Internal temp reaches 165°F (74°C)
Transfer to a plate and tent with foil to rest.
3. Sauté the Veggies (8–10 minutes)
In the same pan, add 1 tbsp olive oil (and butter if using).
Add asparagus and cook 3 minutes, stirring.
Add bell peppers and cook 4–5 minutes until tender-crisp.
Add garlic and cook 30 seconds until fragrant.
Finish with lemon juice, salt, pepper, and red pepper flakes.
4. Serve
Slice chicken into strips.
Plate chicken over the sautéed vegetables.
Garnish with parsley, lemon zest, or Parmesan.
Tips for Best Results
Get the pan hot before adding chicken to get a proper sear.
Do not move the chicken for the first 3–4 minutes—this builds the crust.
Use thin asparagus for faster cooking.
Add extra at the end for a richer sauce.
If chicken breasts are very thick, butterfly or pound to even thickness.
Variations
Creamy version: Add ¼ cup heavy cream + splash of chicken broth after sautéing veggies.
Low-carb lemon herb: Skip the chili spices and replace with lemon zest, thyme, oregano.
Asian-inspired: Add 1 tbsp soy sauce + 1 tsp sesame oil to the veggies.
Frequently Asked Questions (Q & A)
1. Can I use chicken thighs instead of breasts?
Yes! Boneless thighs work well. Sear 5–6 minutes per side. They stay juicy and absorb spice beautifully.
2. Can I make it less spicy?
Reduce the cayenne to ⅛ teaspoon and omit red pepper flakes.
3. Can I grill the chicken instead?
Absolutely. Grill 5–6 minutes per side on medium-high heat.
4. What can I serve this with?
Rice or quinoa
Mashed potatoes
Garlic noodles
Cauliflower rice (low carb)
5. How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in a skillet for best texture.
6. Can I add mushrooms, onions, or zucchini?
Yes—add mushrooms and onions first; zucchini last so it doesn’t get mushy.