Easy Chicken in Smoky Roasted Red Pepper Sauce
An Easy Skillet Favorite
This Chicken in Roasted Red Pepper Sauce recipe is designed to be your new go-to dinner when you want something comforting, flavorful, and surprisingly simple. With just one skillet and a handful of pantry staples, you can transform ordinary chicken breasts into an elegant, restaurant-worthy meal. The foundation of this dish is seared chicken breast cubes, cooked until golden and tender, then bathed in a creamy sauce made from roasted red peppers, onion, garlic, chicken stock, heavy cream, and Parmesan cheese. The result is a delicious, silky sauce that clings perfectly to each bite of juicy chicken.
Why You’ll Love This Recipe
- One-pan convenience: Aside from a blender or immersion tool, everything happens in a single skillet, so cleanup is easy.
- Fast prep: In about 10 minutes, your chicken is seasoned and searing. The sauce comes together in 15 minutes.
- Make-ahead potential: The sauce can be prepared in advance; simply reheat and add freshly seared chicken when you’re ready.
- Customizable: Add heat with chili flakes, swap cream for Greek yogurt, stir in spinach, or top with fresh herbs.
- Crowd-pleaser: Its creamy texture and mild sweetness from the peppers appeal to all ages.
Ingredient Breakdown
Chicken Breasts
Boneless, skinless chicken breasts are ideal. Cutting them into uniform 1-inch cubes ensures quick, even cooking and helps the sauce cling to each piece.
Fat for Searing
Olive oil or unsalted butter both work well. Olive oil withstands higher heat; butter adds richness. A blend of both gives the best of each.
Aromatics: Onion and Garlic
Diced yellow or white onion sautéed until translucent, then garlic added briefly to awaken its flavor.
Roasted Red Peppers
Jarred roasted red bell peppers save time and deliver a smoky, slightly sweet flavor. Drain them well to avoid a watery sauce.
Chicken Stock
Adds savory depth and thins the pepper puree for easy blending. Low-sodium stock gives you more control over final seasoning.
Dairy: Heavy Cream and Parmesan Cheese
Heavy cream creates a rich mouthfeel and prevents the sauce from curdling at low heat. Parmesan contributes saltiness, nuttiness, and velvety body.
Step-by-Step Instructions
1. Prep and Season
Pat chicken cubes dry with paper towels to help browning. Season generously with salt and pepper. For extra flavor, mix in ½ teaspoon paprika, ¼ teaspoon garlic powder, or a pinch of dried oregano.
2. Brown the Chicken
Heat 1 tablespoon oil (or oil + butter) in a large, heavy skillet over medium-high heat. Add chicken cubes in a single layer. Work in batches if you need to avoid crowding. Let cook undisturbed for 3–4 minutes, flip, then cook another 2–3 minutes. Transfer to a plate.
3. Sauté the Aromatics
Lower heat to medium. Add remaining oil or butter. Add diced onion and cook until soft, about 4–5 minutes. Add minced garlic and cook 30–45 seconds. Stir and scrape up any brown bits.
4. Blend the Peppers
In a blender, combine roasted red peppers and chicken stock. Puree until very smooth. For a chunkier sauce, reserve some chopped peppers and stir in later. You can also use an immersion blender in the pan.
5. Build the Sauce
Pour the pepper puree into the skillet with onions and garlic. Stir and bring to a gentle simmer. Season with salt, pepper, and optional spices. Let simmer 2–3 minutes to combine flavors.
6. Add Cream and Cheese
Reduce heat to low. Stir in heavy cream. Gradually add grated Parmesan while stirring until fully melted and smooth. Let simmer gently to thicken.
7. Finish Cooking the Chicken
Return the chicken to the skillet and immerse it into the sauce. Cover and simmer on low for 3–5 minutes until fully cooked through and heated. Thin with more stock if needed.
8. Final Seasoning and Garnish
Taste and adjust salt, pepper, and acidity. A squeeze of lemon juice can brighten the sauce. Garnish with fresh basil or parsley and a sprinkle of Parmesan.
Practical Tips for Foolproof Results
- Let chicken rest at room temp for 10–15 minutes before cooking.
- Keep chicken cubes roughly the same size.
- After adding cream and cheese, keep heat low to avoid curdling.
- Use fresh Parmesan for best melting and flavor.
- Adjust thickness by simmering longer or adding stock.
- Store sauce and chicken separately if making ahead.
Variations and Add-Ins
- Greens: Stir in baby spinach or chopped kale at the end to wilt.
- Mushrooms: Add with onions for an earthy twist.
- Different Proteins: Try shrimp or pork tenderloin. Adjust cook times as needed.
- Heat: Use chili flakes or diced jalapeño.
- Cheese Swap: Try half Pecorino for sharper flavor.
Serving Suggestions
- Over Pasta: Great with penne, fettuccine, or egg noodles.
- With Rice: Pairs beautifully with jasmine or brown rice.
- Alongside Potatoes: Mashed or roasted work perfectly.
- With Bread: A crusty baguette for dipping is always welcome.
- With Vegetables: Roast broccoli, asparagus, or serve with a crisp salad.
Make-Ahead and Storage
- Sauce: Make 1–2 days ahead and store airtight in the fridge.
- Chicken: Best freshly seared. Combine with reheated sauce when ready.
- Freezer-Friendly: Freeze sauce without chicken for up to 2 months.
- Reheat: Gently warm over low heat, adding cream or stock as needed.
Why This Recipe Works
Each component of this dish plays a crucial role. The browning of chicken creates umami-rich foundation, the aromatics build depth, and the roasted peppers bring body and sweetness. Cream and Parmesan meld it into something rich and smooth without being heavy. It’s approachable yet elevated—a satisfying dinner that comes together in under an hour and feels a little special.
It’s a flexible base that welcomes a personalized twist, but always returns a result you’ll want to make again and again. Master the core recipe once, and you’ve unlocked a dozen versions. It’s comforting. It’s vibrant. And it’s as simple or complex as you want it to be.
Chicken in Roasted Red Pepper Sauce
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts cut into 1-inch cubes
- to taste salt and pepper
- 2 Tbsp olive oil or unsalted butter divided
- 1 Medium Yellow Onion diced
- 3 Cloves Garlic minced
- 1 C Chicken Stock
- 2 C Roasted Red Bell Peppers drained and chopped
- 1 C Heavy Cream or 1/2 and 1/2
- 1/2 C Parmesan Cheese freshly grated
- Pinch Paprika or red pepper flakes optional
- Fresh basil or parsley garnish
Instructions
- Pat chicken dry and season with salt, pepper, and optional paprika.
- Heat 1 tbsp oil or butter in a skillet. Sear chicken in batches until golden. Remove to plate.
- Add remaining oil or butter. Sauté onion until translucent, about 4–5 minutes. Stir in garlic and cook 30 seconds.
- Blend roasted peppers and chicken stock until smooth. Pour into skillet. Simmer 2–3 minutes.
- Reduce heat to low. Stir in cream and Parmesan until melted.
- Return chicken to skillet. Simmer 3–5 minutes until heated and cooked through.
- Adjust seasoning and garnish as desired. Serve warm.
Notes
- Drain peppers well to avoid watery sauce.
- Keep heat low when adding dairy.
- Sauce can be made ahead and combined with fresh chicken later.