Chicken and Peppers in Cream Sauce
Savor the rich and comforting flavors of Chicken and Peppers in Cream Sauce, a delightful one-pan recipe that combines tender, golden-seared chicken breasts with vibrant strips of red and yellow bell peppers in a luscious garlic and Parmesan-infused cream sauce. Perfect for busy weeknights or a cozy weekend dinner, this dish comes together in just 45 minutes and pairs beautifully with rice, pasta, or a slice of crusty bread to soak up every last drop of the velvety sauce. With simple pantry staples like heavy cream, chicken broth, and fresh herbs, this easy yet elegant meal delivers restaurant-quality flavor in the comfort of your own kitchen. Whether you're cooking for family or entertaining guests, this creamy chicken recipe is sure to impress!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper, freshly ground
- 1 teaspoon Paprika
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Red bell pepper, sliced into strips
- 1 medium Yellow bell pepper, sliced into strips
- 3 cloves Garlic cloves, minced
- 1 cup Chicken broth
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the chicken breasts on both sides with salt, black pepper, and paprika.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Sear the chicken breasts for 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, melt the remaining 1 tablespoon of butter over medium heat.
Add the sliced red and yellow bell peppers to the skillet and sauté for 4-5 minutes until they begin to soften.
Add the minced garlic and cook for an additional 1 minute, stirring frequently, until fragrant.
Pour the chicken broth into the skillet and use a spatula to deglaze the pan, scraping up any browned bits from the bottom.
Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Simmer the sauce for 3-4 minutes, stirring occasionally, until slightly thickened.
Return the seared chicken to the skillet, nestling it into the sauce. Simmer for another 5-7 minutes, spooning the sauce over the chicken as it reheats.
Garnish with chopped parsley and serve immediately over rice, pasta, or alongside crusty bread for dipping.
Nutrition Facts
Calories |
2845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.0 g | 233% | |
| Saturated Fat | 89.4 g | 447% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 954 mg | 318% | |
| Sodium | 4882 mg | 212% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 13.4 g | ||
| Protein | 253.5 g | 507% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1046 mg | 80% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1027 mg | 22% | |
*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.
