Get ready to fall head over heels for this Skillet Chicken in Roasted Red Pepper Sauce! Imagine juicy, golden-seared chicken breasts nestled in a creamy, smoky, and tangy roasted red pepper sauce that’s bursting with Mediterranean-inspired flavors. This dish strikes the perfect balance between weeknight-speedy and dinner-party-worthy, and every bite is a joy. Whether you’re looking for something new to brighten up your dinner rotation or want a reliable recipe sure to impress your family or friends, Skillet Chicken in Roasted Red Pepper Sauce is destined to earn a top spot in your kitchen lineup.
Ingredients You’ll Need
One of the best things about this recipe is its straightforward ingredient list. Every item packs flavor and purpose, coming together to create a restaurant-quality meal without the fuss or a long shopping trip.
- Chicken breasts: Opt for boneless, skinless chicken breasts—they cook quickly and absorb all the delicious sauce.
- Olive oil: Essential for a rich, golden sear; use a good-quality extra-virgin oil if you can.
- Salt & black pepper: The classic duo that brings out the natural flavors of the chicken
- Roasted red peppers (jarred): These are the magic-makers, infusing the sauce with sweet, smoky depth and beautiful color.
- Garlic: Freshly minced garlic adds a punch of aromatic flavor and complexity.
- Chicken broth: A little splash loosens and enriches the sauce; use low-sodium for better control.
- Heavy cream: Brings the sauce together in a dreamy, luscious way—swap for half-and-half if desired.
- Parmesan cheese: Adds a nutty, salty backbone and helps thicken the sauce perfectly.
- Smoked paprika: This smoky spice amplifies the Mediterranean feel and adds color.
- Red pepper flakes (optional): If you love a touch of heat, don’t skip these!
- Fresh basil or parsley: A pop of green freshness for the perfect finishing touch.
How to Make Skillet Chicken in Roasted Red Pepper Sauce
Step 1: Season and Sear the Chicken
Start by generously seasoning both sides of the chicken breasts with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts and leave them undisturbed until they develop a golden crust—about 5 to 6 minutes per side. Don’t rush this part! The gorgeous sear locks in all the juices and sets the stage for flavor-packed chicken. When cooked through, transfer the chicken to a plate and tent with foil to keep warm.
Step 2: Sauté Garlic & Roasted Red Peppers
Turn the heat down just a bit, and in the same skillet, toss in your minced garlic. Sauté for about a minute until the kitchen fills with that irresistible garlicky fragrance. Add the roasted red peppers, let them sizzle together for 2 minutes, and watch as the flavors meld and concentrate in the pan.
Step 3: Blend the Sauce Base
Carefully transfer the pepper and garlic mixture to a blender. Add the chicken broth and blend until completely smooth. This is where the vibrant color and silkiness of the sauce really shine—no lumps, just liquid velvet that’s packed with flavor.
Step 4: Finish the Sauce
Return the blended sauce to the skillet over medium heat. Stir in the heavy cream, Parmesan cheese, smoked paprika, and red pepper flakes if you’re in the mood for a little tingle. Simmer gently for 3–4 minutes, stirring now and then, until the sauce thickens slightly and the cheese melts in. You’ll notice the sauce become beautifully glossy and fragrant.
Step 5: Return Chicken & Simmer
Nestle the seared chicken breasts back into the skillet, spooning the creamy roasted red pepper sauce over the top so every bite soaks up the flavor. Simmer together for another 2–3 minutes, just long enough for the chicken to heat through and absorb the sauce. Finish with a scatter of fresh basil or parsley, and your Skillet Chicken in Roasted Red Pepper Sauce is ready to wow.
How to Serve Skillet Chicken in Roasted Red Pepper Sauce
Garnishes
For that extra bit of flair, top your Skillet Chicken in Roasted Red Pepper Sauce with a shower of fresh basil or parsley right before serving. The pop of green both brightens the plate visually and enhances the herbal notes of the dish. If you’re feeling a touch more decadent, a sprinkle of extra Parmesan never goes amiss.
Side Dishes
This delectable chicken loves cozying up to classic sides. Try spooning the creamy sauce over a bed of fluffy rice, buttery mashed potatoes, or al dente pasta—each option soaks up the sauce in its own tasty way. If you’re looking for something lighter, simple sautéed greens or a crisp side salad balance the richness beautifully.
Creative Ways to Present
For a dinner-party twist, slice the chicken and fan it out over a swirl of sauce on individual plates, restaurant-style. Or serve family-style, with the chicken nestled in the skillet and mounds of sauce for people to help themselves. You can even use leftover chicken and sauce to make a next-day sandwich on toasted ciabatta with melty mozzarella.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, you’re in luck—Skillet Chicken in Roasted Red Pepper Sauce keeps well in the fridge. Let it cool, then store in an airtight container for up to 3 days. The sauce can continue to thicken, so just give it a gentle stir (or thin with a splash of broth) when reheating.
Freezing
While the creamy sauce features dairy, it’s still possible to freeze this dish if done right. Place cooled chicken and sauce in a freezer-safe container, removing as much air as possible, and freeze for up to one month. Thaw overnight in the refrigerator before reheating to maintain the best texture.
Reheating
To gently reheat, place the chicken and sauce in a skillet over low heat, adding a splash of broth or cream if needed to loosen the sauce. Warm through until steaming hot, but avoid boiling—this helps keep the cream from separating. For a quick fix, microwaving on medium power in short bursts, stirring occasionally, also works.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs add even more flavor and stay juicy, though you may need to slightly increase the cooking time to ensure they’re fully done. Bone-in or boneless both work, just adjust as needed.
What’s the best way to make this recipe dairy-free?
For a dairy-free spin, swap the heavy cream for full-fat coconut milk and use a dairy-free Parmesan alternative or simply leave it out. The sauce remains luscious and satisfying with a subtle coconut undertone.
How spicy does Skillet Chicken in Roasted Red Pepper Sauce get with the red pepper flakes?
With just a quarter teaspoon of red pepper flakes, the dish carries a gentle, background warmth that even spice-averse friends usually enjoy. For more heat, feel free to increase the amount—or skip entirely for a mild version.
Can I make Skillet Chicken in Roasted Red Pepper Sauce ahead of time for a party?
Definitely! You can prepare the sauce a day in advance and refrigerate it. When ready to serve, simply brown your chicken, warm the sauce, then finish everything together in the skillet just before serving for maximum freshness and flavor.
What if I don’t own a blender for the sauce?
No worries—an immersion blender works beautifully right in the pan. If that’s not available, finely chop the roasted peppers by hand for a chunkier, rustic sauce. The flavor will still be spot on.
Final Thoughts
You are just one skillet away from unforgettable comfort food! Skillet Chicken in Roasted Red Pepper Sauce is one of those recipes that makes weeknights feel special but is impressive enough for guests. Don’t wait—try it soon and let it earn a well-deserved place in your go-to dinner favorites!
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Skillet Chicken in Roasted Red Pepper Sauce Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delightful and creamy skillet chicken dish in a flavorful roasted red pepper sauce. This Mediterranean-inspired recipe is easy to make and perfect for a cozy dinner at home.
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Sauce:
- 1 (12 oz) jar roasted red peppers (drained)
- 3 cloves garlic (minced)
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon chopped fresh basil or parsley for garnish
Instructions
- Season the Chicken: Season chicken breasts with salt and pepper.
- Sear the Chicken: Heat olive oil in a skillet, sear chicken until golden brown and cooked through.
- Prepare the Sauce: Sauté garlic, add roasted red peppers, blend with chicken broth, return to skillet, add cream, Parmesan, paprika, and red pepper flakes.
- Simmer: Simmer sauce, return chicken to skillet, spoon sauce over chicken, and simmer until heated through.
- Garnish and Serve: Garnish with fresh basil or parsley before serving.
Notes
- Pairs beautifully with rice, mashed potatoes, or pasta.
- You can substitute half-and-half for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 410
- Sugar: 4 g
- Sodium: 440 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 115 mg
