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ThisRoasted Red Pepper Chickenis rich, creamy, and packed with bold, savory flavor. Juicy chicken is simmered in a silky roasted red pepper sauce infused with garlic, herbs, and cream.

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This chicken withcreamy roasted red pepper sauce
is perfect for spooning over pasta, rice, or soaking up with warmCrusty Bread.
Table of Contents
Why You'll Love This Red Pepper Chicken Recipe
The combination of sweetroasted red peppers, savory, juicy chicken, with acreamy sauce. You just need some simple pantry staples, and you can whip up this dish in no time.
Since the flavors deepen over time, this is agreat recipe to make ahead or one you can get excited to have leftovers for. Thisquick dinner recipe is perfect forweeknight dinners, only requiring 30 minutes from start to finish, like this One Pot Tuscan Chicken Orzo.
Let's Gather the Ingredients

- Seasonings: paprika, kosher salt,garlic powder, andblack pepper
- Boneless Skinless Chicken breasts: Chicken thighs can also be used.
- Salted butter andolive oilor other cooking oil
- Shallot- Adds a depth of flavor.
- Minced garlic: Fresh minced is always recommended.
- Roasted red peppers- drained well from the jar and diced
- Chicken stock-chicken brothcan be used
- Heavy cream: Half and half can be used for a slightly lighter version.
- Parmesan cheese: I recommend using grated.
- Fresh basil leaves:
How to Make This Chicken Skillet

- Step 1: Add paprika, kosher salt,garlic powder, andblack pepperto a small bowl. Mix to combine. Set aside.
- Step 2: Cut chicken breasts into similar-sized cutlets so they cook evenly. Line a baking sheet with parchment paper and lay the cut chicken pieces on the paper. Sprinkle the seasoning mixture over the chicken. Set aside.
- Step 3: Add butter and oil toa large skilletand melt the butter. Transfer seasoned chicken to the skillet and cook chicken on both sides. Remove cooked chicken from the skillet and set aside.
- Step 4: In the samehot skilletyou just used, add a bit more oil and heat it. Add shallots andfresh garlic. Stir to cook. Dump in roastedred bell peppers. Cook, season with salt and pepper, stir, and cook again.

- Step 5: Pour inchicken stockwith theheavy creamand mix. Simmer for a few minutes before adding in shredded cheeses.
- Step 6: Add the cooked chicken back to the sauce in the pan and simmer a bit longer.

Recipe Tips
- Always use ameat thermometerto ensure that the internal temperature of the chicken reaches 165°F before serving. The juices from the chicken should run clear, and they should be a beautifulgolden browncolor.
- Make sure all the chicken breasts are relatively the same size so they cook evenly.
- Bring some heat to the dish my adding a dash of red chili flakes. Start with a small amount and add more over time.
- Add somemozzarella cheeseto melt on top of the chicken before serving.

Recipe Faq's
Can I use chicken thighs instead of chicken breasts?
Yes, you can swap the chicken breasts out for chicken thighs if you prefer dark meat. You may need to adjust thecooking time.
Can I make this chicken dish ahead of time?
Thiscreamy roasted Red Pepper Chicken Dinner is great for meal prepping. The flavors of thedelicious sauce seem to develop more as they meld together over time. Cooking thecream sauce when we add the chicken back to the dish helps bring that pop ofred bell peppers coloring to the sauce. You can make this up to 3 days in advance of the day you want to eat it.
More Chicken Recipes
- Cilantro Lime Chicken Thighs Skillet
- Buffalo Chicken Pasta Skillet
- Tater Tot Chicken Casserole
- Copycat Cracker Barrel Broccoli Cheddar Chicken
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Roasted Red Pepper Chicken
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Written By: Wendie
Roasted Red Pepper Chickenis rich, creamy, and packed with bold, savory flavor. Juicy chicken is simmered in a silky roasted red pepper sauce infused with garlic, herbs, and a touch of cream.
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Servings 6 servings
Calories 414
Equipment
Ingredients
- 1 teaspoon paprika
- ¾ teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 2 pounds chicken breast cut into 6-8 cutlets
- 1 tablespoon salted butter
- 1 tablespoon oil
For the Sauce
- 1 tablespoon oil
- 1 shallot diced
- 4 cloves garlic minced
- 1 (12 ounce) jar roasted red peppers, drained well and diced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup chicken stock
- 1 cup heavy cream
- ½ cup Parmesan cheese fresh grated
- 2 tablespoon basil fresh chopped
Instructions
In a small bowl mix the paprika, kosher salt, garlic powder and black pepper.
On a parchment lined baking tray, sprinkle the chicken breasts with the mixed spices. Set aside.
In a large 12 inch non-stick skillet over medium heat add the butter and oil, once the butter is melted, add the seasoned chicken and cook for about 5-7 minutes on each side until the chicken is cooked through.
Remove the chicken and set aside on a plate.
To the same skillet, Add the oil and heat for about 30 seconds then add the shallots and garlic, stirring, cook for 1 minute then add the diced roasted red peppers. Cook on medium heat for 4-6 minutes. Add the Salt and Pepper and mix again.
Add the chicken stock and heavy cream and mix together well. Bring to a low simmer over medium/low heat for 5 minutes.
Add the Parmesan cheese and mix until melted, approximately 2 minutes. Add the chicken back into the sauce and simmer for about 10 minutes.
Serve while warm with white rice, or your favorite side dish. Garnish with fresh chopped basil.
Video
Notes
Boneless skinless chicken thighs will also work.
If the chicken breasts are really thick, slice them lengthwise in half so they won’t take longer to cook when seared than simmered in the sauce.
Leftovers: Refrigerate leftovers in an airtight container. Leftovers will last an additional 3 days after cooking.
Nutrition
Serving: 1servingCalories: 414kcalCarbohydrates: 4gProtein: 37gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 153mgSodium: 849mgPotassium: 667mgFiber: 0.4gSugar: 2gVitamin A: 954IUVitamin C: 3mgCalcium: 142mgIron: 1mg
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Course Entrees
Cuisine American