If you’re looking for a dish that combines warmth, comfort, and a burst of flavor all in one skillet, this Skillet Chicken in Roasted Red Pepper Sauce Recipe is a total game changer. Tender, juicy chicken breasts get seared to perfection and then bathed in a smoky, creamy roasted red pepper sauce that’s both slightly sweet and savory. It’s the kind of meal that feels fancy without fuss, ideal for a weeknight dinner or impressing guests who appreciate bold flavors and simple cooking. Trust me, once you try this recipe, it will quickly become a staple in your kitchen rotation.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to the irresistible balance in this dish. Each component plays a crucial role, whether it’s the juicy chicken for protein and texture, the roasted red peppers adding a vibrant smoky sweetness, or the Parmesan and cream that bring everything together into a luscious sauce.
- 4 boneless, skinless chicken breasts: The star of the dish, providing tender, juicy meat that soaks up the sauce beautifully.
- 1/2 teaspoon salt: Enhances the natural flavors without overpowering the dish.
- 1/2 teaspoon black pepper: Adds just the right amount of subtle heat and depth.
- 1/2 teaspoon paprika: Offers a warm color and mild smoky undertone that pairs perfectly with the red pepper sauce.
- 2 tablespoons olive oil: For searing the chicken and cooking garlic, creating a golden crust and fragrant base.
- 3 garlic cloves (minced): Infuses the sauce with a fresh, aromatic punch that complements but never competes.
- 1 (12 oz) jar roasted red peppers (drained): The heart of the sauce, bringing smoky sweetness and vibrant color.
- 1/2 cup chicken broth: Adds savory depth and thins out the sauce just right for a smooth finish.
- 1/2 cup heavy cream: Provides a rich, creamy texture that transforms the sauce into pure comfort.
- 1/4 cup grated Parmesan cheese: Adds sharp, nutty flavor and helps thicken the sauce naturally.
- 1/2 teaspoon Italian seasoning: A subtle blend of herbs that brightens and rounds out the sauce’s flavor.
- 1 tablespoon fresh basil (chopped, optional): Fresh herbaceous notes that bring extra freshness to the final dish.
- Fresh parsley for garnish: Adds color and a touch of brightness when it’s time to serve.
How to Make Skillet Chicken in Roasted Red Pepper Sauce Recipe
Step 1: Season and Sear the Chicken
Start by generously seasoning your chicken breasts with salt, black pepper, and paprika. This simple seasoning combo works wonders to build flavor from the very beginning. Heat olive oil in a large skillet over medium-high heat, then carefully place your chicken breasts in the pan. Sear each side for about 5–6 minutes until you get a beautiful golden crust and the chicken is cooked through. This step ensures the chicken remains juicy while developing rich flavor. Once seared, remove the chicken from the skillet and set it aside—it will come back later to soak up that delicious sauce.
Step 2: Build the Sauce
Lower the heat to medium and add the minced garlic to the same skillet. Sauté the garlic for about 30 seconds until fragrant but not browned—you want that fresh garlicky aroma to shine through. Next, toss in the drained roasted red peppers and pour in the chicken broth. Let everything simmer gently for a few minutes. This helps marry the flavors and soften the peppers further for easy blending.
Step 3: Blend Until Smooth
Carefully transfer the pepper and broth mixture to a blender and puree until silky smooth. This step transforms those chunky peppers into a creamy base that will coat your chicken perfectly. Once blended, return the smooth sauce back to the skillet—you’re almost there!
Step 4: Creamy Finishing Touches
Stir the heavy cream, Parmesan cheese, and Italian seasoning into your sauce. Allow it to simmer for 2–3 minutes until slightly thickened and luxuriously creamy. This rich sauce balances the smoky sweetness of the peppers with savory cheese and a little herbal lift.
Step 5: Return Chicken and Warm Through
Place the chicken breasts back into the skillet, nestling them into the sauce. Spoon the sauce over the top to ensure every bite is infused with flavor. Let it cook gently for another 2–3 minutes until the chicken is warmed through. At this point, the dish is ready to be garnished and served.
How to Serve Skillet Chicken in Roasted Red Pepper Sauce Recipe
Garnishes
A sprinkle of fresh chopped basil or parsley immediately brightens up the plate with color and fresh herbal notes that counterbalance the creamy richness. These garnishes add visual appeal and a pop of flavor that feels like the perfect finishing touch.
Side Dishes
This skillet chicken pairs wonderfully with a variety of sides. Serve it over al dente pasta or creamy risotto to soak up every drop of that luscious sauce. For a low-carb option, garlic mashed cauliflower or steamed green beans work beautifully. You can’t go wrong with warm, crusty bread for sopping up the extra sauce either—comfort food at its best.
Creative Ways to Present
For a crowd-pleaser, try slicing the chicken post-cooking and arranging the slices fanned out on a serving platter, drizzled with the roasted red pepper sauce and garnished lavishly with fresh herbs. You can also layer it over a bed of sautéed spinach or serve alongside roasted vegetables for a colorful, nutrient-packed plate that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
If you do have any leftovers—which might be rare—they store beautifully in an airtight container in the refrigerator for up to three days. This makes it easy to enjoy the dish again without compromising on flavor or texture.
Freezing
This recipe freezes well too! After cooking, allow the skillet chicken and sauce to cool completely, then transfer to a freezer-safe container. Freeze for up to two months. When ready to eat, thaw overnight in the fridge before reheating gently on the stovetop.
Reheating
Reheat leftovers slowly over low heat in a skillet or saucepan to prevent the cream sauce from separating. Adding a splash of chicken broth or cream while warming will help maintain that perfect silky texture you loved at first bite.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs work wonderfully if you prefer a juicier, more flavorful cut. Just adjust cooking time slightly to ensure they’re cooked through but still tender.
Is it possible to make this recipe dairy-free?
Definitely. Swap the heavy cream for coconut cream and leave out the Parmesan cheese. You’ll still get a creamy texture and rich flavor with a touch of subtle coconut sweetness that pairs well with roasted red peppers.
Can I roast my own red peppers instead of using jarred?
Yes! Roasting fresh red peppers over an open flame or in the oven adds an incredible smoky flavor that’s even more vibrant. Just peel, seed, and drain them well before using in your sauce.
What should I serve this dish with for a low-carb meal?
Steamed or roasted vegetables like broccoli, asparagus, or a fresh green salad make great low-carb companions for this skillet chicken, keeping your meal light and satisfying.
Can the sauce be made ahead of time?
Yes, the sauce is perfect for making in advance and storing in the fridge for up to three days. When ready to use, simply reheat gently and pour over freshly cooked chicken for a quick and delicious meal.
Final Thoughts
This Skillet Chicken in Roasted Red Pepper Sauce Recipe is truly a keeper. It’s that rare kind of dish that feels indulgent but comes together simply, using ingredients you might already have on hand. The combination of tender chicken with that smoky, creamy pepper sauce creates a comforting, flavorful meal that everyone will love. Give it a try soon—you might just find your new favorite weeknight dinner!
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Skillet Chicken in Roasted Red Pepper Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Skillet Chicken in Roasted Red Pepper Sauce is a rich and creamy one-pan dish featuring tender, seared chicken breasts smothered in a smoky, slightly sweet sauce made with roasted red peppers, garlic, and Parmesan. This quick and flavorful recipe is perfect for serving over pasta, rice, or with crusty bread, offering a comforting meal with minimal cleanup.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
Sauce
- 3 garlic cloves, minced
- 1 (12 oz) jar roasted red peppers, drained
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- 1 tablespoon fresh basil, chopped (optional)
Garnish
- Fresh parsley for garnish
Instructions
- Season the chicken: Pat the chicken breasts dry and season both sides evenly with salt, black pepper, and paprika to enhance flavor.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 5–6 minutes per side until they develop a golden brown crust and are cooked through. Remove chicken from the skillet and set aside.
- Sauté garlic: Reduce heat to medium and add minced garlic to the skillet. Sauté for about 30 seconds until fragrant without browning.
- Simmer peppers and broth: Add the drained roasted red peppers and chicken broth to the skillet. Allow the mixture to simmer gently for 2–3 minutes to meld flavors.
- Blend the sauce: Transfer the pepper and broth mixture to a blender and blend until very smooth to create a creamy base for the sauce.
- Combine and thicken sauce: Return the blended sauce to the skillet. Stir in heavy cream, grated Parmesan cheese, and Italian seasoning. Simmer for 2–3 minutes until the sauce thickens slightly.
- Reheat chicken in sauce: Place the seared chicken breasts back into the skillet, spooning sauce over the top. Cook for an additional 2–3 minutes to warm the chicken through and allow flavors to meld.
- Garnish and serve: Sprinkle chopped fresh basil or parsley over the dish before serving. Serve hot with your choice of pasta, rice, or crusty bread.
Notes
- For extra juiciness, you can substitute chicken breasts with boneless, skinless chicken thighs.
- To make a dairy-free version, replace heavy cream with coconut cream and omit the Parmesan cheese.
- The roasted red pepper sauce can be prepared in advance and stored in the refrigerator for up to 3 days.
