Description
Skillet Chicken in Roasted Red Pepper Sauce is a flavorful and creamy Mediterranean-inspired main course featuring tender seared chicken breasts smothered in a rich, smooth roasted red pepper and Parmesan sauce. Perfect for an easy weeknight dinner, this dish combines sautéed aromatics and roasted peppers blended into a luscious sauce, making it ideal to serve over pasta, rice, or mashed potatoes.
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
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1 (12-ounce) jar roasted red peppers, drained and chopped
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh basil (optional)
- Extra roasted red pepper strips for garnish (optional)
Instructions
- Season the Chicken: Pat the chicken breasts dry and season both sides evenly with salt, pepper, and paprika for balanced flavor.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4–5 minutes on each side until they develop a golden brown crust and are cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: Lower heat to medium. In the same skillet, add the chopped onion and sauté for 3–4 minutes until softened and translucent. Add minced garlic and cook for about 30 seconds until fragrant.
- Cook Red Peppers: Add the chopped roasted red peppers and cook for an additional 2 minutes, allowing flavors to meld.
- Blend the Sauce: Transfer the onion and red pepper mixture to a blender or use an immersion blender to purée until mostly smooth with some texture remaining. Return the blended sauce to the skillet.
- Add Liquids and Cheese: Stir the chicken broth and heavy cream into the sauce and let it simmer gently for 5 minutes to thicken slightly. Stir in the grated Parmesan cheese until melted and the sauce is velvety smooth.
- Combine Chicken and Sauce: Place the seared chicken breasts back into the skillet, spoon the sauce over them, and simmer together for an additional 3–5 minutes to warm through and allow flavors to marry.
- Garnish and Serve: Garnish with fresh chopped basil and extra roasted red pepper strips if desired. Serve the chicken hot with your choice of pasta, rice, mashed potatoes, or crusty bread.
Notes
- Serve over pasta, mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
- For a lighter version, substitute Greek yogurt or light cream in place of heavy cream.
- The recipe is gluten-free when served with gluten-free sides.
- Fresh basil adds bright herbaceous notes but can be omitted if unavailable.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
