Chicken with Roasted Red Pepper Sauce
Elevate your weeknight dinner game with this irresistibly creamy Chicken with Roasted Red Pepper Sauce! Juicy, pan-seared chicken breasts are bathed in a velvety sauce made from smoky roasted red peppers, rich cream, and a hint of Parmesan for a flavor-packed dish that's as elegant as it is comforting. A quick blend of pantry staples like garlic, paprika, and chicken broth infuses every bite with bold, savory goodness, while fresh parsley adds a pop of color and freshness. Ready in just 40 minutes, this one-pan recipe is perfect for easy cleanup and pairs beautifully with rice, mashed potatoes, or roasted veggies. Whether you're hosting a dinner party or craving a restaurant-quality meal at home, this chicken dish is sure to impress!
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Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 cup roasted red peppers (jarred or homemade)
- 0.5 cup heavy cream
- 0.5 cup chicken broth
- 0.25 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley (optional, for garnish)
Directions
Step 1
Preheat a large skillet over medium heat and add 2 tablespoons of olive oil.
Step 2
Pat the chicken breasts dry with paper towels, then season them on both sides with 1 teaspoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of salt, and 1 teaspoon of black pepper.
Step 3
Sear the chicken in the hot skillet for 5-6 minutes per side, or until golden brown and cooked through (internal temperature should read 165°F). Remove the chicken from the skillet and set aside.
Step 4
In the same skillet, reduce the heat to medium-low and add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 30 seconds until fragrant.
Step 5
Add the roasted red peppers, heavy cream, chicken broth, 0.5 teaspoon of salt, and Parmesan cheese to the skillet. Use an immersion blender to puree the mixture into a smooth sauce directly in the skillet, or transfer the mixture to a blender and blend until smooth before returning it to the skillet.
Step 6
Bring the sauce to a gentle simmer and cook for 5 minutes, stirring occasionally, to thicken slightly.
Step 7
Return the cooked chicken breasts to the skillet, spoon the sauce over the top, and let them simmer in the sauce for 2-3 minutes to heat through.
Step 8
Garnish with chopped fresh parsley and serve the chicken with sauce drizzled on top. Pair it with rice, mashed potatoes, or a side of roasted vegetables if desired.
Nutrition Facts
| Serving size | (1271.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2108.7 |
| Total Fat 114.0g | 0% |
| Saturated Fat 41.6g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 731.6mg | 0% |
| Sodium 5343.3mg | 0% |
| Total Carbohydrate 22.5g | 0% |
| Dietary Fiber 6.8g | 0% |
| Total Sugars 11.1g | |
| Protein 229.4g | 0% |
| Vitamin D 7.0IU | 0% |
| Calcium 365.1mg | 0% |
| Iron 9.3mg | 0% |
| Potassium 2570.2mg | 0% |
Source of Calories