If you’re looking for a dinner that feels restaurant-worthy but comes together with the ease of a weeknight meal, this Skillet Chicken in Roasted Red Pepper Sauce Recipe is exactly what you need. The juicy, perfectly seared chicken paired with a luscious, creamy roasted red pepper sauce delivers a harmony of flavors that sing with every bite. It’s a dish that combines simplicity with sophistication, guaranteed to become a favorite in your kitchen rotation.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role in creating the perfect balance of flavor, texture, and color. From the gentle sweetness of roasted red peppers to the comforting creaminess of Parmesan and heavy cream, these elements come together in a way that feels both familiar and exciting.
- 4 boneless skinless chicken breasts: Choose evenly sized pieces for uniform cooking and juicy results.
- 1 teaspoon paprika: Adds a smoky hint and beautiful color to the chicken.
- 1/2 teaspoon garlic powder: Enhances depth without overpowering the other spices.
- Salt and pepper to taste: Essential for seasoning and bringing out all the flavors.
- 2 tablespoons olive oil: Offers a light, fruity base for searing the chicken perfectly.
- 1 tablespoon butter: Adds richness to the sautéed onions and garlic.
- 1 small onion (finely chopped): Provides sweet savoriness and texture to the sauce.
- 3 cloves garlic (minced): Gives a fragrant punch that complements the peppers beautifully.
- 1 (12 oz) jar roasted red peppers (drained and chopped): The star ingredient delivering vibrant color and smoky sweetness.
- 1/2 cup chicken broth: Adds moisture and a savory base for the sauce.
- 1/2 cup heavy cream: Creates a luscious, velvety texture that smooths out the sauce.
- 1/4 cup grated Parmesan cheese: Brings nutty, salty richness to balance the sweetness.
- 1 teaspoon Italian seasoning: A perfect herbal blend that enhances the Mediterranean vibes.
- Fresh basil or parsley for garnish (optional): A fresh, aromatic finishing touch that brightens the dish.
How to Make Skillet Chicken in Roasted Red Pepper Sauce Recipe
Step 1: Season and Sear the Chicken
Start by seasoning your chicken breasts evenly with paprika, garlic powder, salt, and pepper. Heating olive oil in your skillet over medium-high heat will give you a great searing temperature. Place the chicken in the hot oil and let it cook undisturbed for 5 to 6 minutes per side, until you get that irresistible golden crust and the inside is cooked through. Set the chicken aside while you prepare the sauce.
Step 2: Sauté Aromatics
In the very same skillet, reduce the heat to medium and melt the butter. Toss in the finely chopped onion and cook until softened and translucent—about 2 to 3 minutes. Then add the minced garlic and let it release its fragrance for just 30 seconds. This layering of flavors is what makes the sauce sing.
Step 3: Cook the Peppers and Blend
Add your chopped roasted red peppers to the skillet, letting them warm through for about a minute. Pour in the chicken broth and bring everything to a gentle simmer. Once heated, transfer the mixture into a blender or use an immersion blender to puree it until perfectly smooth. This step creates a silky base for your sauce that clings beautifully to the chicken.
Step 4: Finish the Sauce
Return the blended sauce to the skillet, stirring in the heavy cream, Parmesan cheese, and Italian seasoning. Let it cook for 2 to 3 minutes until it thickens a bit, becoming irresistibly creamy and rich. This sauce is what transforms your dish from simple to stunning.
Step 5: Combine and Heat Through
Place the seared chicken back into the skillet, spooning the luscious sauce over each piece. Let everything simmer together for another 2 to 3 minutes, ensuring the chicken soaks up those wonderful flavors and the sauce warms through perfectly.
How to Serve Skillet Chicken in Roasted Red Pepper Sauce Recipe
Garnishes
Fresh herbs like basil or parsley are wonderful garnishes that add a burst of color and a hint of freshness to the dish. Sprinkle them on just before serving to enhance both appearance and aroma.
Side Dishes
This chicken shines alongside creamy mashed potatoes, tender pasta, or fluffy rice, all perfect for soaking up the savory roasted red pepper sauce. Each side offers a different texture that complements the lusciousness of the skillet chicken.
Creative Ways to Present
For an elegant presentation, slice the chicken breasts and fan them out on the plate, drizzling the sauce artistically over the top. Adding a few extra roasted pepper strips or a sprinkle of Parmesan cheese over everything adds a finishing touch that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover Skillet Chicken in Roasted Red Pepper Sauce Recipe in an airtight container in the refrigerator for up to three days. The sauce helps keep the chicken moist, so reheated portions remain flavorful and tender.
Freezing
This dish freezes wonderfully. Transfer cooled leftovers to a freezer-safe container, and keep it frozen for up to two months. When you’re ready, thaw overnight in the fridge before reheating gently.
Reheating
To reheat, warm the chicken and sauce slowly on the stovetop over low heat until heated throughout, stirring occasionally. This method preserves the sauce’s creamy texture and keeps the chicken juicy without drying it out.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work great in this recipe and offer a juicier, slightly richer flavor. Just adjust the cooking time slightly to ensure they’re cooked through properly.
What if I don’t have roasted red peppers on hand?
You can roast fresh red peppers yourself under the broiler or on a grill, then peel and chop them to use in place of jarred. This adds an extra depth of smoky flavor.
Is this Skillet Chicken in Roasted Red Pepper Sauce Recipe gluten-free?
Yes! All the ingredients used here are naturally gluten-free, making it an excellent choice if you’re avoiding gluten.
Can I make the sauce ahead of time?
Definitely! You can prepare the roasted red pepper sauce in advance and store it in the refrigerator for up to two days. Just reheat it gently before adding the chicken.
What’s the best way to thicken the sauce if it’s too thin?
If your sauce needs thickening, simmer it a bit longer over low heat, stirring frequently. Alternatively, stirring in a small amount of grated Parmesan cheese can also help achieve a richer texture.
Final Thoughts
This Skillet Chicken in Roasted Red Pepper Sauce Recipe is one of those dishes that feels as special as it is simple. It’s packed with vibrant flavors, creamy textures, and that satisfying homemade touch that’s perfect for any night of the week. Give it a try, and soon it’ll be a go-to favorite you’re excited to share with friends and family.
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Skillet Chicken in Roasted Red Pepper Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
- Diet: Gluten Free
Description
This Skillet Chicken in Roasted Red Pepper Sauce is a flavorful and creamy Mediterranean-inspired dish featuring juicy chicken breasts cooked to perfection and smothered in a rich roasted red pepper sauce with garlic, onion, and Parmesan. Perfect for a comforting weeknight dinner, it pairs wonderfully with mashed potatoes, pasta, or rice.
Ingredients
Chicken
- 4 boneless skinless chicken breasts
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons olive oil
Sauce
- 1 tablespoon butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (12 oz) jar roasted red peppers, drained and chopped
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Fresh basil or parsley for garnish (optional)
Instructions
- Season the chicken: Pat the chicken breasts dry, then season both sides evenly with paprika, garlic powder, salt, and pepper to build a flavorful base.
- Sear the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5–6 minutes per side until golden brown and cooked through. Remove the chicken and set aside to keep warm.
- Sauté the aromatics: Reduce the skillet heat to medium. Add butter and the chopped onion, sautéing for 2–3 minutes until the onion softens and becomes translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook the peppers: Stir in the chopped roasted red peppers and cook for about 1 minute to deepen their flavor.
- Simmer the sauce base: Pour in the chicken broth and bring the mixture to a simmer to blend all the flavors together.
- Blend the sauce: Transfer the skillet contents to a blender or use an immersion blender to puree until smooth, creating a creamy base for the sauce.
- Finish the sauce: Return the blended sauce to the skillet, stir in the heavy cream, grated Parmesan cheese, and Italian seasoning. Allow it to simmer for 2–3 minutes until the sauce thickens slightly and becomes luscious.
- Combine chicken and sauce: Return the cooked chicken breasts to the skillet, spooning the sauce over the top. Let them simmer together for 2–3 minutes so the chicken absorbs the sauce’s flavors and heats through.
- Garnish and serve: Sprinkle fresh basil or parsley on top for a burst of color and freshness before serving immediately with your choice of mashed potatoes, pasta, or rice.
Notes
- This dish pairs beautifully with mashed potatoes, pasta, or rice to soak up the rich sauce.
- For a juicier alternative, substitute chicken breasts with chicken thighs.
- Use fresh herbs like basil or parsley for garnish to add a fresh aroma and flavor.
- Make sure to drain the roasted red peppers well to avoid a watery sauce.
