Chicken in a Red Sweet Pepper Sauce
Transform your dinner table with this irresistible Chicken in a Red Sweet Pepper Sauce, a dish that combines tender, golden-seared chicken breasts with a velvety roasted red pepper sauce infused with smoky paprika and creamy richness. This recipe highlights the natural sweetness of roasted red bell peppers, blended to perfection with sautéed onion, garlic, and a touch of heavy cream for a luxuriously smooth finish. Ideal for a weeknight dinner or an elevated weekend meal, this one-skillet wonder is both easy to prepare and irresistibly flavorful. Serve it over fluffy rice, buttery mashed potatoes, or with crusty bread to soak up every drop of the vibrant sauce. Ready in under an hour, this dish is a crowd-pleaser that effortlessly brings bold flavors to your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 whole Red bell peppers
- 3 cloves Garlic
- 1 medium Onion
- 1 cup Chicken stock
- 0.5 cup Heavy cream
- 1 teaspoon Smoked paprika
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Place the red bell peppers on a baking sheet and roast in the oven for 20-25 minutes, turning every 5-7 minutes, until the skin is charred and blistered.
Remove the peppers from the oven, place them in a bowl, and cover with plastic wrap. Let them steam for 10 minutes to loosen the skin.
While the peppers are steaming, season the chicken breasts with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear them for about 3-4 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
Peel the skin off the roasted red peppers, remove the seeds, and chop them into smaller pieces.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the chopped onion for 3-4 minutes until softened. Add the garlic and smoked paprika, and sauté for another 30 seconds until fragrant.
Add the roasted red peppers, along with the chicken stock, to the skillet. Simmer for 5 minutes, then transfer the mixture to a blender or use an immersion blender to blend until smooth.
Return the blended sauce to the skillet and stir in the heavy cream. Bring to a gentle simmer.
Return the seared chicken breasts to the skillet, ensuring they are fully coated in the sauce. Cover and cook on low heat for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Taste the sauce and adjust the seasoning, adding more salt or pepper if needed.
Garnish with freshly chopped parsley if desired, and serve hot with rice, mashed potatoes, or crusty bread.
Nutrition Facts
Calories |
2076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.9 g | 126% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 713 mg | 238% | |
| Sodium | 3053 mg | 133% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 21.0 g | ||
| Protein | 233.3 g | 467% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1110 mg | 24% | |
*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.
