Chicken with Roasted Red Pepper Sauce
Elevate your weeknight dinner game with this irresistibly creamy Chicken with Roasted Red Pepper Sauce! Juicy, pan-seared chicken breasts are bathed in a velvety sauce made from smoky roasted red peppers, rich cream, and a hint of Parmesan for a flavor-packed dish that's as elegant as it is comforting. A quick blend of pantry staples like garlic, paprika, and chicken broth infuses every bite with bold, savory goodness, while fresh parsley adds a pop of color and freshness. Ready in just 40 minutes, this one-pan recipe is perfect for easy cleanup and pairs beautifully with rice, mashed potatoes, or roasted veggies. Whether you're hosting a dinner party or craving a restaurant-quality meal at home, this chicken dish is sure to impress!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 cup roasted red peppers (jarred or homemade)
- 0.5 cup heavy cream
- 0.5 cup chicken broth
- 0.25 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat a large skillet over medium heat and add 2 tablespoons of olive oil.
Pat the chicken breasts dry with paper towels, then season them on both sides with 1 teaspoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of salt, and 1 teaspoon of black pepper.
Sear the chicken in the hot skillet for 5-6 minutes per side, or until golden brown and cooked through (internal temperature should read 165°F). Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium-low and add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the roasted red peppers, heavy cream, chicken broth, 0.5 teaspoon of salt, and Parmesan cheese to the skillet. Use an immersion blender to puree the mixture into a smooth sauce directly in the skillet, or transfer the mixture to a blender and blend until smooth before returning it to the skillet.
Bring the sauce to a gentle simmer and cook for 5 minutes, stirring occasionally, to thicken slightly.
Return the cooked chicken breasts to the skillet, spoon the sauce over the top, and let them simmer in the sauce for 2-3 minutes to heat through.
Garnish with chopped fresh parsley and serve the chicken with sauce drizzled on top. Pair it with rice, mashed potatoes, or a side of roasted vegetables if desired.
Nutrition Facts
Calories |
522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 183 mg | 61% | |
| Sodium | 1179 mg | 51% | |
| Total Carbohydrate | 5.7 g | 2% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 2.9 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 657 mg | 14% | |
*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.
