Roasted Red Pepper Chicken
Elevate your dinner table with this irresistible Roasted Red Pepper Chicken, a dish that combines tender, seared chicken breasts with a rich, velvety roasted red pepper sauce. Infused with the warm flavors of garlic, sweet onion, and a touch of paprika, this recipe is perfectly balanced by the creamy addition of heavy cream and the subtle heat of optional red pepper flakes. The sauce, pureed to perfection, envelops the chicken as it bakes to juicy perfection in the oven. Ready in just 45 minutes, this one-skillet meal is not only simple to prepare but also visually stunning, garnished with fresh parsley and perfect for pairing with rice, pasta, or roasted vegetables. Whether you're hosting a dinner party or enjoying a weeknight indulgence, this easy yet gourmet recipe is sure to impress.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 whole roasted red peppers (jarred or homemade)
- 2 tablespoons olive oil
- 3 pieces garlic cloves
- 1 medium sweet onion
- 1 cup chicken broth
- 0.5 cup heavy cream
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts on both sides with paprika, dried oregano, salt, and black pepper.
Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Sear the chicken breasts until golden brown on each side, roughly 2-3 minutes per side. Remove the chicken and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion until softened, about 4-5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add the roasted red peppers to the skillet and pour in the chicken broth. Stir and let the mixture simmer for 5 minutes.
Transfer the red pepper mixture to a blender or use an immersion blender to puree until smooth. Return the sauce to the skillet.
Stir in the heavy cream and a pinch of red pepper flakes (if using). Let the sauce simmer for 2-3 minutes to thicken slightly.
Nestle the seared chicken breasts back into the skillet, spooning some sauce over the top of the chicken.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Garnish with freshly chopped parsley before serving. Serve hot with your choice of sides such as rice, pasta, or roasted vegetables.
Nutrition Facts
Calories |
2001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.6 g | 120% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 712 mg | 237% | |
| Sodium | 3965 mg | 172% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 26.1 g | ||
| Protein | 226.2 g | 452% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 3242 mg | 69% | |
*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.
