Roasted Red Pepper Chicken

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 a touch of cream.

Course Entrees

Cuisine American

Keyword 30 minute meal, red pepper chicken, roasted red pepper, skillet dinner

Prep Time 20

Cook Time 30

Servings servings

Calories 414kcal

Author Wendie

Equipment

1 12 inch skillet

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.

Notes

Boneless skinless chicken thighs will also work.

If the chicken breasts are really thick, slice them lengthwise in half so they won’t take longer to cook when seared than simmered in the sauce.

Leftovers: Refrigerate leftovers in an airtight container. Leftovers will last an additional 3 days after cooking.

Nutrition