Red Pepper Chicken
Elevate your weeknight dinner routine with this flavorful and creamy Red Pepper Chicken recipe! Tender, golden-seared chicken breasts are simmered in a velvety sauce made from sweet red bell peppers, garlic, and a touch of paprika, with just the right kick of crushed red pepper flakes for a subtle heat. The rich blend of chicken broth and heavy cream creates a luscious base that perfectly complements the savory aroma of sautéed onions and garlic. Ready in just 45 minutes, this one-skillet dish is as convenient as it is delicious. Garnish with fresh parsley and serve over rice, pasta, or sautéed veggies for a satisfying, restaurant-quality meal right at home. Perfect for family dinners or entertaining guests, this Red Pepper Chicken is a must-try recipe for fans of bold, hearty flavors!
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Recipe Information
Ingredients
- 4 pieces Boneless skinless chicken breasts
- 2 large Red bell peppers
- 3 pieces Garlic cloves
- 1 medium Yellow onion
- 3 tablespoons Olive oil
- 1 teaspoon Paprika
- 0.5 teaspoon Crushed red pepper flakes
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Preheat a large skillet over medium heat and add 2 tablespoons of olive oil.
Season the chicken breasts on both sides with salt and black pepper.
Sear the chicken breasts in the skillet for 4-5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add diced onion and sauté for 3 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Chop the red bell peppers into small strips and add them to the skillet. Cook for 4-5 minutes until they soften.
Add paprika and crushed red pepper flakes to the skillet, stirring to coat the vegetables.
Pour in the chicken broth, scraping any browned bits from the bottom of the skillet. Reduce the heat to low and stir in the heavy cream.
Return the chicken breasts to the skillet, covering them with the sauce. Cover the skillet with a lid and simmer for 15 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Garnish with freshly chopped parsley and serve hot with rice, pasta, or a side of sautéed vegetables.
Nutrition Facts
Calories |
2130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.6 g | 139% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 712 mg | 237% | |
| Sodium | 3495 mg | 152% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 18.7 g | ||
| Protein | 225.3 g | 451% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 178 mg | 14% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3103 mg | 66% | |
*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.
