Roasted Red Pepper Chicken
This Roasted Red Pepper Chicken is rich, creamy, and packed with bold, savory flavor. Juicy chicken is simmered in a silky roasted red pepper sauce infused with garlic, herbs, and cream.
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This chicken with creamy roasted red pepper sauce
is perfect for spooning over pasta, rice, or soaking up with warm Crusty Bread.
Why You'll Love This Red Pepper Chicken Recipe
The combination of sweet roasted red peppers, savory, juicy chicken, with a creamy sauce. You just need some simple pantry staples, and you can whip up this dish in no time.
Since the flavors deepen over time, this is a great recipe to make ahead or one you can get excited to have leftovers for. This quick dinner recipe is perfect for weeknight dinners, only requiring 30 minutes from start to finish, like this One Pot Tuscan Chicken Orzo.
Let's Gather the Ingredients
- Seasonings: paprika, kosher salt, garlic powder, and black pepper
- Boneless Skinless Chicken breasts: Chicken thighs can also be used.
- Salted butter and olive oil or other cooking oil
- Shallot- Adds a depth of flavor.
- Minced garlic: Fresh minced is always recommended.
- Roasted red peppers- drained well from the jar and diced
- Chicken stock - chicken broth can be used
- Heavy cream: Half and half can be used for a slightly lighter version.
- Parmesan cheese: I recommend using grated.
- Fresh basil leaves:
How to Make This Chicken Skillet
- Step 1: Add paprika, kosher salt, garlic powder, and black pepper to a small bowl. Mix to combine. Set aside.
- Step 2: Cut chicken breasts into similar-sized cutlets so they cook evenly. Line a baking sheet with parchment paper and lay the cut chicken pieces on the paper. Sprinkle the seasoning mixture over the chicken. Set aside.
- Step 3: Add butter and oil to a large skillet and melt the butter. Transfer seasoned chicken to the skillet and cook chicken on both sides. Remove cooked chicken from the skillet and set aside.
- Step 4: In the same hot skillet you just used, add a bit more oil and heat it. Add shallots and fresh garlic. Stir to cook. Dump in roasted red bell peppers. Cook, season with salt and pepper, stir, and cook again.
- Step 5: Pour in chicken stock with the heavy cream and mix. Simmer for a few minutes before adding in shredded cheeses.
- Step 6: Add the cooked chicken back to the sauce in the pan and simmer a bit longer.
Recipe Tips
- Always use a meat thermometer to ensure that the internal temperature of the chicken reaches 165°F before serving. The juices from the chicken should run clear, and they should be a beautiful golden brown color.
- Make sure all the chicken breasts are relatively the same size so they cook evenly.
- Bring some heat to the dish my adding a dash of red chili flakes. Start with a small amount and add more over time.
- Add some mozzarella cheese to melt on top of the chicken before serving.
Recipe Faq's
Yes, you can swap the chicken breasts out for chicken thighs if you prefer dark meat. You may need to adjust the cooking time.
This creamy roasted Red Pepper Chicken Dinner is great for meal prepping. The flavors of the delicious sauce seem to develop more as they meld together over time. Cooking the cream sauce when we add the chicken back to the dish helps bring that pop of red bell peppers coloring to the sauce. You can make this up to 3 days in advance of the day you want to eat it.
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Roasted Red Pepper Chicken
Equipment
Ingredients
- 1 teaspoon paprika
- ¾ teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 2 pounds chicken breast cut into 6-8 cutlets
- 1 tablespoon salted butter
- 1 tablespoon oil
For the Sauce
- 1 tablespoon oil
- 1 shallot diced
- 4 cloves garlic minced
- 1 (12 ounce) jar roasted red peppers, drained well and diced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup chicken stock
- 1 cup heavy cream
- ½ cup Parmesan cheese fresh grated
- 2 tablespoon basil fresh chopped
Instructions
- In a small bowl mix the paprika, kosher salt, garlic powder and black pepper.
- On a parchment lined baking tray, sprinkle the chicken breasts with the mixed spices. Set aside.
- In a large 12 inch non-stick skillet over medium heat add the butter and oil, once the butter is melted, add the seasoned chicken and cook for about 5-7 minutes on each side until the chicken is cooked through.
- Remove the chicken and set aside on a plate.
- To the same skillet, Add the oil and heat for about 30 seconds then add the shallots and garlic, stirring, cook for 1 minute then add the diced roasted red peppers. Cook on medium heat for 4-6 minutes. Add the Salt and Pepper and mix again.
- Add the chicken stock and heavy cream and mix together well. Bring to a low simmer over medium/low heat for 5 minutes.
- Add the Parmesan cheese and mix until melted, approximately 2 minutes. Add the chicken back into the sauce and simmer for about 10 minutes.
- Serve while warm with white rice, or your favorite side dish. Garnish with fresh chopped basil.
