Roasted Red Pepper Skillet Chicken
This Roasted Red Pepper Skillet Chicken is the answer to your boring dinner blues. We sear juicy chicken breasts until golden and then simmer them in a vibrant smoky sauce made with roasted peppers and parmesan cheese. It is a one pan wonder that looks sophisticated but is simple enough for a busy weeknight. Serve it over pasta or rice to soak up every single drop of that incredible sauce.
Servings: 4
Calories: 485kcal
Ingredients
- 4 chicken breasts boneless and skinless, pounded to an even thickness
- salt and pepper to taste
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 cup roasted red peppers chopped
- 1 cup heavy cream
- ½ cup chicken broth low sodium
- ¾ cup Parmesan cheese grated
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- fresh parsley chopped, for garnish
Instructions
- Season the chicken breasts with salt, pepper, and smoked paprika.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until each side is golden brown and the chicken is cooked through, about 6-7 minutes per side. Transfer the chicken to a plate and cover to keep warm.
- In a blender, combine the roasted red peppers, heavy cream, and chicken broth. Blend until smooth.
- In the same skillet used for the chicken, cook the minced garlic over medium heat until fragrant, about 1 minute. Be careful not to burn the garlic.
- Pour the blended roasted pepper sauce into the skillet and bring to a simmer. Stir in the grated Parmesan cheese and Italian seasoning. If the sauce is too thick, you can thin it with a little more chicken broth. Simmer until the sauce has thickened to your liking, about 3-4 minutes.
- Return the chicken breasts to the skillet, spooning the sauce over them. Allow the chicken to simmer in the sauce for a few minutes to reheat and absorb the flavors. If desired, sprinkle with red pepper flakes for a bit of spice.
- Garnish with chopped parsley and serve over rice.
Video
Notes
- The Sear is King: Do not crowd the pan. If the chicken is too close together it will steam instead of sear. We want a deep golden crust because that is where all the flavor lives.
- Room Temperature Chicken: Try to take your chicken out of the fridge 15 minutes before cooking. Cold meat hits a hot pan and toughens up immediately. Giving it a few minutes to chill out on the counter ensures a much more tender result.
- The Sauce Consistency: If your sauce looks too thick after adding the cheese just whisk in a tablespoon of broth at a time until it is perfect. It should be thick enough to coat the back of a spoon but loose enough to pour.
- Fresh Garlic Only: Please skip the jarred stuff for this one. Since we are using so few ingredients the sharp punch of fresh garlic makes a massive difference in the final sauce.
- Avoid The Splatter: When you pour the blended pepper mixture into the hot skillet it might hiss and splatter. Turn the heat down for a second before pouring to keep your stovetop and your shirt clean.
Nutrition
Serving: 1serving | Calories: 485kcal | Carbohydrates: 6g | Protein: 34g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 152mg | Sodium: 937mg | Potassium: 598mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1492IU | Vitamin C: 19mg | Calcium: 297mg | Iron: 1mg
