Red Bell Pepper Stuffed Chicken with White Cream Sauce
Elevate your dinner table with this mouthwatering Red Bell Pepper Stuffed Chicken with White Cream Sauce. Juicy chicken breasts are generously filled with a rich and flavorful roasted red bell pepper and cream cheese stuffing, enhanced by fresh parsley and garlic. A beautiful sear locks in the flavors before the chicken is baked to golden perfection. The star feature is the velvety white cream sauce made with Parmesan, butter, and heavy cream for an indulgent finishing touch. Perfect for special occasions or cozy family dinners, this recipe combines smoky, creamy, and savory elements for an unforgettable dish that’s as satisfying as it is impressive. Ready in just an hour, it’s a gourmet masterpiece made simple. Keywords: stuffed chicken, red bell pepper stuffing, white cream sauce, easy gourmet recipe, roasted red pepper chicken.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 large red bell peppers
- 120 grams cream cheese
- 2 cloves garlic
- 2 tablespoons fresh parsley
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 50 grams grated Parmesan cheese
- 1 teaspoon paprika
Instructions
Preheat your oven to 200°C (400°F).
Roast the red bell peppers over an open flame or in the oven until the skins are charred. Place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skins and chop the roasted peppers into small pieces.
In a mixing bowl, combine the chopped roasted red bell peppers, cream cheese, minced garlic, and chopped parsley. Mix until fully combined.
Using a sharp knife, create a pocket in each chicken breast by slicing horizontally without cutting all the way through.
Stuff each chicken breast with the roasted red pepper and cream cheese mixture. Secure with toothpicks if necessary.
Season the chicken breasts on both sides with salt, black pepper, and paprika.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes per side until golden brown.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 75°C (165°F).
While the chicken is baking, prepare the white cream sauce. In a saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the chicken broth and heavy cream. Cook, stirring frequently, until the sauce thickens.
Stir in the grated Parmesan cheese and season with salt and black pepper to taste.
Remove the chicken breasts from the oven and let them rest for 5 minutes. Serve the chicken topped with the white cream sauce.
Nutrition Facts
Calories |
3224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.6 g | 274% | |
| Saturated Fat | 106.6 g | 533% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 1049 mg | 350% | |
| Sodium | 4896 mg | 213% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 18.7 g | ||
| Protein | 250.9 g | 502% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 812 mg | 62% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1324 mg | 28% | |
*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.
