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Chicken in Roasted Red Pepper Sauce

Tender chicken pieces simmered in a creamy roasted red pepper and Parmesan sauce for a simple yet elegant dinner.
Course Main Course
Cuisine American
Keyword chicken in roasted red pepper sauce, creamy red pepper chicken, garlic Parmesan cream sauce, one-pan chicken dinner, weeknight chicken recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 544kcal

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.

Nutrition

Serving: 4g | Calories: 544kcal | Carbohydrates: 10g | Protein: 45g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 201mg | Sodium: 1460mg | Potassium: 913mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1565IU | Vitamin C: 38mg | Calcium: 238mg | Iron: 2mg