Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Description
This creamy skillet chicken features juicy seared chicken breasts smothered in a silky roasted red pepper sauce made with garlic, herbs, and Parmesan. It’s smoky, rich, and full of bold flavor – perfect served over pasta, rice, or veggies.
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and pepper, to taste
2 tablespoons olive oil
For the Roasted Red Pepper Sauce:
1 tablespoon butter
1 small onion, finely chopped
2 cloves garlic, minced
1 cup jarred roasted red peppers, drained and chopped
1/2 cup chicken broth
1/2 cup heavy cream
1/2 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes (optional)
1/2 cup grated Parmesan cheese
Fresh basil or parsley, for garnish
Instructions
Season and sear the chicken: Pat the chicken dry and season both sides with smoked paprika, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 6–7 minutes per side, until golden and cooked through. Remove and set aside.
Make the sauce: In the same skillet, reduce the heat to medium. Add butter and sauté the onion for 3–4 minutes until softened. Add garlic and cook for 1 minute more. Stir in the chopped roasted red peppers and cook for 2 more minutes.
Blend the sauce: Transfer the contents of the skillet to a blender, add the chicken broth, and blend until smooth. Return the blended sauce to the skillet over medium-low heat.
Finish the sauce: Stir in the heavy cream, Italian seasoning, red pepper flakes (if using), and Parmesan cheese. Simmer for 3–4 minutes, until the sauce is thickened. Taste and adjust the seasoning as needed.
Bring it together: Return the chicken to the skillet and spoon the sauce over the top. Simmer for 2–3 minutes, until everything is heated through.
Serve: Garnish with chopped basil or parsley and serve hot over pasta, mashed potatoes, or with crusty bread.
Notes
Make it dairy-free by swapping the cream for coconut milk and omitting the Parmesan. Want extra flavor? Add a splash of white wine with the chicken broth. This dish also pairs well with roasted vegetables or sautéed spinach on the side.
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Skillet Chicken in Roasted Red Pepper Sauce
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
Description
This creamy skillet chicken features juicy seared chicken breasts smothered in a silky roasted red pepper sauce made with garlic, herbs, and Parmesan. It’s smoky, rich, and full of bold flavor – perfect served over pasta, rice, or veggies.
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and pepper, to taste
2 tablespoons olive oil
For the Roasted Red Pepper Sauce:
1 tablespoon butter
1 small onion, finely chopped
2 cloves garlic, minced
1 cup jarred roasted red peppers, drained and chopped
1/2 cup chicken broth
1/2 cup heavy cream
1/2 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes (optional)
1/2 cup grated Parmesan cheese
Fresh basil or parsley, for garnish
Instructions
Season and sear the chicken: Pat the chicken dry and season both sides with smoked paprika, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 6–7 minutes per side, until golden and cooked through. Remove and set aside.
Make the sauce: In the same skillet, reduce the heat to medium. Add butter and sauté the onion for 3–4 minutes until softened. Add garlic and cook for 1 minute more. Stir in the chopped roasted red peppers and cook for 2 more minutes.
Blend the sauce: Transfer the contents of the skillet to a blender, add the chicken broth, and blend until smooth. Return the blended sauce to the skillet over medium-low heat.
Finish the sauce: Stir in the heavy cream, Italian seasoning, red pepper flakes (if using), and Parmesan cheese. Simmer for 3–4 minutes, until the sauce is thickened. Taste and adjust the seasoning as needed.
Bring it together: Return the chicken to the skillet and spoon the sauce over the top. Simmer for 2–3 minutes, until everything is heated through.
Serve: Garnish with chopped basil or parsley and serve hot over pasta, mashed potatoes, or with crusty bread.
Notes
Make it dairy-free by swapping the cream for coconut milk and omitting the Parmesan. Want extra flavor? Add a splash of white wine with the chicken broth. This dish also pairs well with roasted vegetables or sautéed spinach on the side.