If you’ve ever wanted to impress with a dish that’s bursting with vibrant flavors yet surprisingly simple to whip up, this Skillet Chicken in Roasted Red Pepper Sauce Recipe is your new best friend. Tender chicken breasts are seared to golden perfection and then bathed in a luxuriously creamy sauce made from sweet roasted red peppers, garlic, and Parmesan cheese. It’s that beautiful balance of smoky, creamy, and savory that turns a weeknight dinner into something truly special. Plus, it feels indulgent without being complicated—which makes it an all-time favorite in my kitchen and, I bet, in yours too!
Ingredients You’ll Need
Every ingredient in this recipe plays an essential role in building layers of flavor and texture, making this dish shine with simplicity and freshness. You don’t need a cabinet full of complicated spices—just quality basics that come together effortlessly.
- 4 boneless, skinless chicken breasts: The perfect lean protein that cooks quickly and stays juicy.
- 1/2 teaspoon salt: Enhances and balances all the flavors throughout the dish.
- 1/2 teaspoon black pepper: Adds a subtle kick and depth to the seasoning.
- 1/2 teaspoon paprika: Brings a beautiful color and gentle smoky undertone to the chicken.
- 2 tablespoons olive oil: For a golden sear and to build richness.
- 1 small yellow onion, chopped: Sweetens the sauce base and adds body.
- 3 cloves garlic, minced: A must-have for its aromatic punch and flavor complexity.
- 1 (12-ounce) jar roasted red peppers, drained and chopped: The star ingredient delivering smoky sweetness and vibrant color.
- 1/2 cup chicken broth: Helps create a luscious, savory sauce without overpowering the peppers.
- 1/2 cup heavy cream: Adds indulgent creaminess for that silky texture.
- 1/4 cup grated Parmesan cheese: For a savory, nutty finish that melts perfectly into the sauce.
- 1 tablespoon chopped fresh basil (optional): Adds a pop of herbal brightness at the end.
- Extra roasted red pepper strips for garnish (optional): Makes the dish even more eye-catching and flavorful.
How to Make Skillet Chicken in Roasted Red Pepper Sauce Recipe
Step 1: Season and Sear the Chicken
Start by patting your chicken breasts dry and seasoning them generously with salt, black pepper, and paprika. This little mix not only adds flavor but also helps create a warm, inviting color on the chicken. Then heat olive oil in your skillet over medium-high heat until shimmering. Place the chicken in the pan and cook for 4 to 5 minutes on each side, until golden brown and cooked through. This initial sear locks in the juices and gives the chicken that perfect slightly crispy finish.
Step 2: Sauté Onion and Garlic
Remove the chicken and set it aside on a plate to rest. In the same skillet, lower the heat to medium and add chopped onion. Sauté for about 3 to 4 minutes until softened and fragrant—it’s the next layer of sweetness for your sauce. Toss in the minced garlic and cook for just 30 seconds to release its aroma without turning bitter.
Step 3: Add Roasted Red Peppers and Blend
Next, add the drained, chopped roasted red peppers to the pan with the onions and garlic. Let them cook together for about two minutes so the flavors meld. Then, transfer this mixture into a blender or use an immersion blender straight in the pan to puree until mostly smooth. This creates the creamy base of the sauce with a beautiful red hue that’s sure to brighten any plate.
Step 4: Simmer the Sauce with Broth and Cream
Return the sauce to the skillet if you used a separate blender. Stir in the chicken broth and heavy cream, then let everything simmer gently for about 5 minutes. This step allows the sauce to thicken slightly and the flavors to concentrate into that irresistibly rich, creamy consistency.
Step 5: Finish with Parmesan and Reheat Chicken
Now stir in the grated Parmesan cheese until it melts smoothly into the sauce. Slide the chicken breasts back into the skillet, spooning the sauce generously over them. Let it all simmer together for another 3 to 5 minutes just to warm everything through and marry the flavors beautifully.
How to Serve Skillet Chicken in Roasted Red Pepper Sauce Recipe
Garnishes
Freshly chopped basil sprinkled on top adds a burst of green freshness that contrasts perfectly with the creamy red sauce. If you have a few extra roasted red pepper strips, laying a couple on each chicken breast amps up both the presentation and flavor, making your plate look restaurant-worthy.
Side Dishes
This skillet chicken pairs wonderfully with pasta, rice, or creamy mashed potatoes that soak up every bit of that luscious sauce. For a lighter option, serve it alongside steamed vegetables or a crisp green salad. And don’t underestimate the power of crusty bread—the perfect tool to mop up any leftover sauce on your plate.
Creative Ways to Present
Serve the chicken sliced on a bed of polenta or quinoa for a twist that’s both rustic and elegant. You could even stuff the chicken breasts before cooking with basil and mozzarella for a melty surprise. Another fun idea is to turn this into a creamy chicken sandwich by piling the sauced chicken onto grilled bread or buns, topped with fresh greens.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the chicken and sauce together in an airtight container in the refrigerator. It keeps beautifully for up to 3 days, allowing you to enjoy the flavors without any compromise. Just make sure to cool it completely before sealing.
Freezing
This dish freezes well, too! Transfer cooled portions into freezer-safe containers, and freeze for up to 2 months. The creamy sauce holds up nicely, though fresh basil is best added fresh after reheating to maintain its vibrant flavor.
Reheating
Reheat gently over low heat on the stovetop or in the microwave. Adding a splash of chicken broth or cream can help loosen the sauce if it has thickened too much. Take care not to overcook the chicken during reheating to keep it tender and moist.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs will work wonderfully in this Skillet Chicken in Roasted Red Pepper Sauce Recipe, adding a bit more richness and moisture. Just adjust the cooking time slightly to ensure they are cooked through.
What can I substitute for heavy cream?
If you want a lighter version, Greek yogurt or a lighter cream alternative works well. Just add it towards the end of cooking on low heat to prevent curdling, and you’ll still get that creamy texture.
Are roasted red peppers available fresh?
Roasted red peppers are often sold jarred or canned, which is what this recipe calls for to save time and guarantee a smoky flavor. If you have the time, you can roast fresh red peppers at home under the broiler or over a flame until charred, then peel and chop them.
Is this recipe gluten-free?
Yes, this Skillet Chicken in Roasted Red Pepper Sauce Recipe is naturally gluten-free as long as you check your chicken broth and any packaged ingredients for gluten. It’s a safe and delicious choice for those avoiding gluten.
Can I make this recipe dairy-free?
To make this dairy-free, omit the Parmesan cheese and use a dairy-free cream substitute like coconut cream or cashew cream. The sauce will still be rich and flavorful with a slight twist.
Final Thoughts
This Skillet Chicken in Roasted Red Pepper Sauce Recipe is a true weeknight hero—simple ingredients, straightforward steps, and a stunning result that feels like a special occasion. Every bite wraps you in creamy, smoky goodness that’s hard to resist. If you’re looking for a new favorite, I promise this recipe will become a go-to for those times when you want to wow your family or friends without hours in the kitchen. Give it a try and watch it become a beloved classic in your home!
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Skillet Chicken in Roasted Red Pepper Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
- Diet: Gluten Free
Description
Skillet Chicken in Roasted Red Pepper Sauce is a flavorful and creamy Mediterranean-inspired main course featuring tender seared chicken breasts smothered in a rich, smooth roasted red pepper and Parmesan sauce. Perfect for an easy weeknight dinner, this dish combines sautéed aromatics and roasted peppers blended into a luscious sauce, making it ideal to serve over pasta, rice, or mashed potatoes.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
Sauce
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1 (12-ounce) jar roasted red peppers, drained and chopped
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh basil (optional)
- Extra roasted red pepper strips for garnish (optional)
Instructions
- Season the Chicken: Pat the chicken breasts dry and season both sides evenly with salt, pepper, and paprika for balanced flavor.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4–5 minutes on each side until they develop a golden brown crust and are cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: Lower heat to medium. In the same skillet, add the chopped onion and sauté for 3–4 minutes until softened and translucent. Add minced garlic and cook for about 30 seconds until fragrant.
- Cook Red Peppers: Add the chopped roasted red peppers and cook for an additional 2 minutes, allowing flavors to meld.
- Blend the Sauce: Transfer the onion and red pepper mixture to a blender or use an immersion blender to purée until mostly smooth with some texture remaining. Return the blended sauce to the skillet.
- Add Liquids and Cheese: Stir the chicken broth and heavy cream into the sauce and let it simmer gently for 5 minutes to thicken slightly. Stir in the grated Parmesan cheese until melted and the sauce is velvety smooth.
- Combine Chicken and Sauce: Place the seared chicken breasts back into the skillet, spoon the sauce over them, and simmer together for an additional 3–5 minutes to warm through and allow flavors to marry.
- Garnish and Serve: Garnish with fresh chopped basil and extra roasted red pepper strips if desired. Serve the chicken hot with your choice of pasta, rice, mashed potatoes, or crusty bread.
Notes
- Serve over pasta, mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
- For a lighter version, substitute Greek yogurt or light cream in place of heavy cream.
- The recipe is gluten-free when served with gluten-free sides.
- Fresh basil adds bright herbaceous notes but can be omitted if unavailable.
