Chicken with a Red Pepper Cream Sauce
Transform your weeknight dinner into a gourmet experience with Chicken with a Red Pepper Cream Sauce. This rich and flavorful dish features tender, golden-browned chicken breasts smothered in a silky sauce made with roasted red peppers, heavy cream, and Parmesan cheese, all brought to life with the aroma of garlic and a touch of smoky paprika. The velvety sauce, blended to perfection, wraps each bite in a burst of creamy and slightly sweet flavors, balanced with fresh basil for a vibrant finish. Ready in just 45 minutes, this recipe is perfect for busy evenings yet elegant enough for entertaining. Serve it over pasta, rice, or alongside roasted vegetables for a restaurant-quality meal at home that the whole family will love. Keywords: Chicken with red pepper cream sauce, creamy chicken recipe, easy dinner ideas, chicken skillet recipes, roasted red pepper sauce.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 4 medium cloves Garlic cloves, minced
- 2 cups Roasted red peppers, jarred (drained)
- 1 cup Heavy cream
- 0.5 cup Chicken broth
- 0.5 cup Grated Parmesan cheese
- 0.25 cup Fresh basil leaves, chopped
Instructions
Season the chicken breasts on both sides with salt, black pepper, garlic powder, and smoked paprika.
Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and fully cooked (165°F internal temperature). Remove the chicken from the skillet and set aside on a plate.
In the same skillet, reduce the heat to medium-low and add the butter. Once melted, add the minced garlic and sauté for about 30 seconds, until fragrant.
Add the roasted red peppers to the skillet and cook for 2-3 minutes, stirring occasionally.
Transfer the garlic and roasted red peppers to a blender or food processor. Add the heavy cream, chicken broth, and Parmesan cheese. Blend until smooth and creamy.
Pour the red pepper cream sauce back into the skillet and cook over low heat for 3-4 minutes, stirring occasionally, to warm through and thicken slightly.
Return the chicken breasts to the skillet, spooning the sauce over the chicken to coat. Allow to simmer for 2-3 minutes to meld the flavors together.
Garnish with fresh chopped basil leaves and serve immediately. This dish pairs wonderfully with rice, pasta, or a side of roasted vegetables.
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 20.5 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 1211 mg | 53% | |
| Total Carbohydrate | 10.5 g | 4% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.0 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 165 mg | 13% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 802 mg | 17% | |
*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.
