Chicken and Green Peppers in Wine Sauce
Elevate your weeknight dinner game with this elegant yet simple Chicken and Green Peppers in Wine Sauce. Tender, golden-browned chicken breasts are simmered in a luxurious sauce made with dry white wine, creamy butter, and a hint of heavy cream, perfectly balanced with the vibrant flavor of sautéed green bell peppers and garlic. This one-pan recipe combines minimal prep with maximum flavor, making it a time-saving delight that’s perfect for busy evenings or entertaining guests. Serve it over fluffy rice, creamy mashed potatoes, or with crusty bread for a complete, comforting meal. Packed with fragrant herbs and a luscious wine-infused finish, this dish is sure to become a staple in your dinner rotation!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic cloves, minced
- 2 large Green bell peppers, sliced
- 1 cup Dry white wine
- 1 cup Chicken broth
- 0.25 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the chicken breasts evenly with salt and black pepper on both sides. Lightly dredge them in the all-purpose flour, shaking off any excess.
In a large skillet, heat olive oil over medium heat. Add the chicken breasts and cook for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the unsalted butter and let it melt. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
Add the sliced green bell peppers to the skillet and cook for 5-6 minutes, stirring occasionally, until they begin to soften.
Pour the dry white wine into the skillet, scraping the bottom with a wooden spoon to release any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
Stir in the chicken broth and bring the mixture to a gentle simmer. Return the chicken breasts to the skillet, cover, and cook for 10 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Remove the chicken breasts from the skillet once again and stir in the heavy cream. Simmer the sauce for 2-3 more minutes until it thickens slightly.
Return the chicken to the skillet, spoon the sauce over the top, and garnish with freshly chopped parsley.
Serve hot with your choice of side, such as rice, mashed potatoes, or crusty bread.
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 765 mg | 33% | |
| Total Carbohydrate | 9.8 g | 4% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.4 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 725 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
