Confetti Chicken
Brighten up your dinner table with Confetti Chicken, a vibrant and creamy one-pan meal that's as colorful as it is delicious. Featuring tender seared chicken breasts nestled in a rich, velvety parmesan cream sauce, this dish is elevated by a medley of diced red, yellow, and green bell peppers, along with sweet red onion and aromatic garlic. The savory flavors are perfectly balanced with a hint of paprika and the freshness of chopped parsley for garnish. Ready in just 45 minutes, this family-friendly recipe can be served over rice or pasta for a hearty and satisfying meal. Whether you're looking to impress dinner guests or jazz up a weeknight supper, Confetti Chicken adds a burst of flavor and color to every bite.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 large, diced red bell pepper
- 1 large, diced yellow bell pepper
- 1 large, diced green bell pepper
- 1 medium, diced red onion
- 3 minced garlic cloves
- 1 cup heavy cream
- 0.5 cup chicken broth
- 0.5 cup, grated parmesan cheese
- 2 tablespoons, chopped fresh parsley
- 4 cups (optional; for serving) cooked rice or pasta
Instructions
Preheat a large skillet over medium-high heat. Pat the chicken breasts dry with paper towels and season them evenly with salt, black pepper, paprika, and garlic powder on both sides.
Add 1 tablespoon of olive oil to the skillet. Sear the chicken breasts for 4-5 minutes per side until golden brown but not fully cooked through. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the diced red, yellow, and green bell peppers, as well as the diced red onion. Cook for 5-6 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic to the skillet and cook for an additional 1 minute, stirring to prevent burning.
Pour the chicken broth into the skillet to deglaze it, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes.
Reduce the heat to medium and stir in the heavy cream. Let it simmer gently for 2-3 minutes.
Return the seared chicken breasts to the skillet, nestling them into the sauce and vegetable mixture. Cover the skillet with a lid and cook for 10-12 minutes over low heat, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Once the chicken is cooked through, sprinkle the grated parmesan cheese over the skillet. Stir gently to combine it into the sauce.
Garnish with freshly chopped parsley and serve immediately over cooked rice or pasta, if desired.
Nutrition Facts
Calories |
969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 16.9 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 793 mg | 34% | |
| Total Carbohydrate | 82.4 g | 30% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 7.0 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 910 mg | 19% | |
*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.
