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
Scale
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.
