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Get ready for my Roasted Red Pepper Skillet Chicken, a simple dish that’s big on flavor. This dish pairs juicy, golden-brown chicken with a smooth and spicy roasted red pepper sauce that’s absolutely packed with flavor.
Easy Roasted Red Pepper Skillet Chicken
If you’re hunting for a quick, hearty meal to wrap up a busy day, my Roasted Red Pepper Skillet Chicken is your go-to. In just 30 minutes, this one-pot wonder brings together juicy chicken and a heavenly roasted pepper sauce, making dinner time both simple and spectacular. It’s the perfect recipe for a weeknight when you want something delicious without the fuss.
Pro Tip
Opt for jarred roasted red peppers that you can drain them well and pat them dry to ensure they blend smoothly into the cream without adding excess moisture.
Ingredients You’ll Need
- Chicken breasts: I use boneless, skinless breasts but you could also use thighs if you prefer.
- Salt and pepper: Adjust according to your taste.
- Olive oil: I like to use a good quality olive oil but you can replace it with avocado oil.
- Garlic: Fresh garlic is best, but if you don’t have any you can sub with garlic powder.
- Roasted red peppers: Store bought jarred roasted red peppers are perfect but you can roast your own peppers if you have the time.
- Heavy cream: For that creamy touch, but a lighter option could be half-and-half.
- Chicken broth: I prefer to use low sodium or no sodium added. Vegetable broth is a great alternative.
- Parmesan cheese: Brings a salty, umami flavor to the sauce. Feel free to sub with grated Asiago cheese or Pecorino Romano.
- Italian seasoning: I love adding this blend to dishes like this. Store bought or homemade will work.
- Smoked paprika: Gives a hint of smokiness and vibrant color. You can use sweet paprika, if that’s all you have.
- Fresh parsley: Brightens the dish and adds a pop of color as a garnish.
First up, season your chicken breasts generously with salt, pepper, and smoked paprika. Heat the olive oil in a large skillet over medium-high heat. Once hot, add your seasoned chicken breasts. Let them cook undisturbed for about 6-7 minutes on each side, or until they’re beautifully golden brown and cooked through. Once done, transfer them to a plate and cover to keep warm.
While your chicken rests, toss the roasted red peppers, heavy cream, and chicken broth into a blender. Blend everything until smooth for a silky, flavorful sauce. In the same skillet you used for the chicken, reduce the heat to medium and add the minced garlic. Cook it just until fragrant, which should take about 1 minute. Pour the blended pepper mixture into the skillet with the garlic.
Bring the sauce to a simmer and stir in the grated Parmesan and Italian seasoning. If the sauce seems too thick, you can thin it out with a bit more chicken broth. Let it simmer until the sauce thickens slightly, which will take about 3-4 minutes.
Finally, return the chicken breasts to the skillet, spooning the sauce over them. Let everything simmer together for a few minutes to allow the chicken to soak up all the wonderful flavors. Sprinkle chopped fresh parsley over the chicken right before serving to add a burst of color and freshness.
How To Serve
I love serving this chicken over a bed of fluffy rice or pasta to soak up all that delicious sauce. Here are some other tasty side dish ideas that go great with this chicken:
Frequently Asked Questions
What can I use instead of heavy cream to make this dish lighter?
If you’re looking for a lighter alternative to heavy cream, you can use half-and-half or even a full-fat coconut milk for a dairy-free option.
Is it possible to prepare this dish ahead of time?
Yes, you can prepare this dish ahead of time. Cook everything as directed and then let it cool completely before storing it in the refrigerator in an airtight container. When you’re ready to serve, gently reheat it on the stove until it’s warm throughout.
Can I freeze the leftovers?
Yes, this dish freezes well. Allow the chicken and sauce to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove over medium heat until heated through.
Expert Tips
- Sear the Chicken Well: For extra flavor, make sure to sear the chicken until it’s nicely golden brown.
- Drain the Peppers: Before blending, thoroughly drain the roasted red peppers and pat them dry with paper towels to prevent the sauce from becoming too watery.
- Adjust the Heat: If you like a bit more spice, add a pinch of red pepper flakes to the sauce when simmering.
- Use Fresh Garlic: Opt for fresh garlic over garlic powder. It makes a significant difference in the freshness and intensity of the flavor in the sauce.
Storing Leftovers
To store the leftover Roasted Red Pepper Skillet Chicken, let it cool completely and then transfer it to an airtight container. Keep it refrigerated, and it will stay fresh for up to 3-4 days.
Discover More Chicken Recipes
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Roasted Red Pepper Skillet Chicken
Roasted Red Pepper Skillet Chicken is a delightful dish that combines tender chicken with a creamy, smoky roasted red pepper sauce. It’s cooked all in one skillet, making cleanup a breeze, and is perfect for a quick 30 minute, satisfying weeknight dinner.
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Instructions
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Season the chicken breasts with salt, pepper, and smoked paprika.
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Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until each side is golden brown and the chicken is cooked through, about 6-7 minutes per side. Transfer the chicken to a plate and cover to keep warm.
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In a blender, combine the roasted red peppers, heavy cream, and chicken broth. Blend until smooth.
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In the same skillet used for the chicken, cook the minced garlic over medium heat until fragrant, about 1 minute. Be careful not to burn the garlic.
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Pour the blended roasted pepper sauce into the skillet and bring to a simmer. Stir in the grated Parmesan cheese and Italian seasoning. If the sauce is too thick, you can thin it with a little more chicken broth. Simmer until the sauce has thickened to your liking, about 3-4 minutes.
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Return the chicken breasts to the skillet, spooning the sauce over them. Allow the chicken to simmer in the sauce for a few minutes to reheat and absorb the flavors. If desired, sprinkle with red pepper flakes for a bit of spice.
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Garnish with chopped parsley and serve over rice.
Notes
- Customize the Spice Level: Adjust the amount of smoked paprika and consider adding red pepper flakes to tailor the heat to your liking.
- Substitute with Thighs: Feel free to use boneless, skinless chicken thighs instead of breasts for a juicier result; just slightly increase the cooking time.
- Garnish Options: Enhance the dish with additional garnishes like shaved Parmesan cheese or a squeeze of lemon juice for extra zest.
- Serving Suggestions: This dish pairs wonderfully with a side of crusty bread, rice, or pasta to absorb the creamy sauce.
Nutrition Information
Serving: 1servingCalories: 485kcal (24%)Carbohydrates: 6g (2%)Protein: 34g (68%)Fat: 37g (57%)Saturated Fat: 18g (113%)Polyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 152mg (51%)Sodium: 937mg (41%)Potassium: 598mg (17%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 1492IU (30%)Vitamin C: 19mg (23%)Calcium: 297mg (30%)Iron: 1mg (6%)
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
