Pepper Jack Chicken with Roasted Red Pepper Sauce
Elevate your weeknight dinners with this irresistible Pepper Jack Chicken with Roasted Red Pepper Sauce! Juicy, golden-brown chicken breasts are perfectly seasoned and topped with creamy, melty pepper jack cheese for a subtle spicy kick. The star of the dish is the vibrant roasted red pepper sauce, blended with garlic, chicken broth, and a touch of heavy cream for luxurious depth and flavor. This recipe is quick and simple, with just 15 minutes of prep and 25 minutes of cooking time, making it ideal for busy evenings. Serve this dish with a side of roasted vegetables or fluffy rice, and garnish with fresh parsley for a splash of color and freshness. Perfect for impressing guests or satisfying your craving for bold, cheesy comfort food, this recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 4 slices Pepper jack cheese
- 1 cup Jarred roasted red peppers
- 0.5 cup Heavy cream
- 2 cloves Garlic cloves
- 0.5 cup Chicken broth
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Season both sides of the chicken breasts with salt, black pepper, and garlic powder.
In a large oven-safe skillet, heat the olive oil over medium-high heat.
Sear the chicken breasts for 3-4 minutes on each side until golden brown. Transfer the skillet to the oven and bake for 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
While the chicken is cooking, prepare the roasted red pepper sauce. In a blender or food processor, combine roasted red peppers, heavy cream, garlic cloves, chicken broth, and paprika. Blend until smooth.
Pour the red pepper sauce into a small saucepan and heat over medium-low heat. Simmer for 5-7 minutes, stirring occasionally. Adjust seasoning with salt if needed.
Once the chicken is fully cooked, remove the skillet from the oven and place a slice of pepper jack cheese on top of each chicken breast. Return to the oven and bake for an additional 2-3 minutes, or until the cheese has melted.
Plate the chicken and spoon the warm roasted red pepper sauce over the top.
Garnish with freshly chopped parsley if desired, and serve immediately.
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 1015 mg | 44% | |
| Total Carbohydrate | 4.7 g | 2% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.7 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 602 mg | 13% | |
*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.
