Chicken and Peppers in Garlic Wine Sauce
Delight your taste buds with this vibrant Chicken and Peppers in Garlic Wine Sauce recipe, a perfect balance of comfort and elegance. Featuring juicy, seared chicken breasts simmered to perfection in a rich, garlicky white wine sauce, this dish shines with the sweetness of sautéed red and yellow bell peppers. Infused with fresh parsley and a zing of lemon juice, every bite is bursting with flavor. Ready in just 45 minutes, this simple yet sophisticated one-skillet meal is ideal for weeknight dinners or special occasions. Serve it over rice, pasta, or with crusty bread to soak up the luxurious sauce for a complete, satisfying experience. Perfect for fans of bold, savory flavors, this recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large, sliced red bell pepper
- 1 large, sliced yellow bell pepper
- 6 minced garlic cloves
- 1 cup dry white wine
- 1 cup chicken broth
- 2 tablespoons, chopped fresh parsley
- 2 tablespoons lemon juice
Instructions
Season both sides of the chicken breasts with salt and black pepper.
In a large skillet, heat olive oil over medium heat. Add the chicken breasts and sear for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the sliced red and yellow bell peppers and sauté for 5-6 minutes until they start to soften.
Stir in the minced garlic and cook for 1 minute until fragrant.
Deglaze the skillet by pouring in the dry white wine. Scrape the bottom of the skillet to release any browned bits.
Add the chicken broth and bring the mixture to a simmer. Return the chicken breasts to the skillet.
Cover the skillet and let the chicken cook in the sauce for 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Stir in the chopped parsley and lemon juice. Taste the sauce and adjust the seasoning with additional salt or pepper if needed.
Serve the chicken and peppers with the garlic wine sauce spooned over them. This dish pairs well with rice, pasta, or crusty bread.
Nutrition Facts
Calories |
1968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.3 g | 100% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 3464 mg | 151% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 8.9 g | ||
| Protein | 225.2 g | 450% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 192 mg | 15% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 3193 mg | 68% | |
*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.
