Laughing Spatula logo

Laughing Spatula / Recipe Index / Chicken / Skillet Chicken with Creamy Roasted Red Pepper Sauce

Skillet Chicken with Creamy Roasted Red Pepper Sauce

By

Jump to Recipe

We love this Skillet Chicken with Creamy Roasted Red Pepper Sauce!   Simply blend up store bought roasted red peppers along with garlic, chicken stock some spices and a touch of  cream.  Pour over seared chicken breast and dinner is done!

Chicken cooking in red pepper sauce skillet
Ready to serve!

 

In a world full of food no’s, this Chicken in Creamy Red Pepper Sauce is a big old yes!  

Store bought roasted red peppers are the base of this lovely dish .  This recipe makes a ton of sauce.  Don’t you hate making creamy recipes that never have enough sauce?  I have that problem with homemade frosting…why is there never enough frosting?  Or filling?  There is never enough filling….so glad I have a blog to change all that!

 How to make this delicious Chicken

in Creamy Red Pepper Sauce

A jar of roasted red peppers that you puree with whatever blender gadget you have.  I have a Nutri Bullet and love that thing.  A food processor will do the job nicely as would an immersion blender.  If you have no blender gadgets, you can simply mince the red peppers and have a heartier sauce.

Pouring cream into blender with roasted red peppers to blend.
Red Pepper Sauce: Easy to make in your blender!

Pour the blended sauce over your seared chicken and simmer!  Its that easy!

Don’t you love my new pan…I LOVE my new pan!  I bought it from of Amazon.  

 I have many many plans for this pan.  Big Pan Plans! Huuuuuge plans. 

Creamy Red Pepper Sauce poured over seared chicken breasts
Pouring sauce over chicken. Delish!

 

Sprinkle with feta, goat cheese or parmesan cheese and serve with pasta if you like.  

There is plenty of sauce for it!  We like our sauces around here and this makes a ton!

 

chicken in a pretty pan with red pepper sauce
Top with feta, and garnish with rosemary. SO MUCH YUM.

You can use whole chicken breasts, or cutlets.  If using cutlets simply reduce the simmer time a bit checking for doneness after 8-9 minutes.

This recipe easily doubles or triples to feed a crowd.  You can use this sauce for fish as well.

Other great recipes that includes roasted red peppers and a shot of cream is our  Gnocchi Sausage Soup .

Or forget the chicken and just go with pasta!    Roasted Red Pepper Fettuccine with Creamy Feta!

To Fast, Fresh and Healthy Dinners that don’t taste like it!

Clink!

Kathi

What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula, while you’re at it…We love to see your pics!

Chicken cooking in red pepper sauce skillet

Skillet Chicken with Creamy Roasted Red Pepper Sauce

Mix the sauce in a blender or food processor and pour over seared chicken...so easy, fresh and fast!  This will become a family favorite!  One skillet, 30 minute meal!
4.38 from 24 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 5
Author: Kathi & Rachel

Ingredients

  • 4 chicken breasts
  • 2 tablespoons olive oil
  • 1 12 oz jar roasted red peppers - drained
  • 3 cloves large garlic - rough chopped the blender will do the rest of the work
  • 1/4 cup fresh basil or 1 tablespoon dried
  • 1/4 cup chicken stock
  • 1/4 cup heavy cream half and half in a pinch but beware it can curdle if heated to fast and allowed to simmer to hot
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon chili flakes optional
  • 1/2 cup cherry tomatoes optional
  • 1/2 cup crumbled feta - 1/4 cup for sauce and 1/4 cup for topping
  • Additional fresh basil to garnish optional

Instructions

  • Add drained roasted red peppers to blender along with garlic, basil, chicken stock, cream and 1/4 cup feta cheese.
  • Blend for about 30 seconds or until smooth.  Add salt, pepper and pinch of chili flakes.  Taste for seasoning.
  • Heat olive oil in large skillet.
  • Sear chicken until lightly brown - about 3 minutes on each side (will not be fully cooked but will continue to cook in sauce).
  • Pour sauce from blender over seared chicken and simmer for about 20 minutes or until internal temp of chicken reaches 165.
  • If using cherry tomatoes, toss in about 5 minutes before chicken is done. 
    Top with additional feta, goat cheese or parm!
  • Serve with pasta, bread, salad or fresh steamed broccoli.

Nutrition

Calories: 253kcal | Carbohydrates: 4g | Protein: 22g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 87mg | Sodium: 1536mg | Potassium: 480mg | Vitamin A: 665IU | Vitamin C: 35.9mg | Calcium: 120mg | Iron: 1mg

 

Never miss a Laughing Spatula recipe!

Sign up for free recipes delivered straight your in box ! Sign up Here

Reader Interactions

Comments

  2. Shana says

    I made this exactly as written tonight. It was amazing! I loved every bite. My family put it over spaghetti squash. So glad I stumbled across this recipe; it’s a keeper!

    Reply

    • Kathi @ LaughingSpatula.com says

      Yes, I think it would be good! You might have to thin it a bit if it’s too thick. Just a tablespoon of water or chicken stock should do it. Could you let us know how it turns out please? Great calorie cutting tip!

      Reply

  4. Marissa Flynn says

    4 stars
    This was delicious and incredibly easy. It really was only 10 min of prep and the 20 min of simmer time was totally hands off. We ate this with Seeds of Change Brown Rice and Qinuoa with Garlic from Costco and it was fantastic!

    Reply

  5. Stacy says

    5 stars
    Hi Kathi,
    It was so nice chatting with you and your husband at the pool in San Antonio! I just had to try the chicken and red pepper sauce after you told me about it and I’m glad I did! It was delicious!! I’m looking forward to trying out more recipes !

    Stacy Sims

    Reply

  6. Susan Claire says

    5 stars
    This is so good! I used chicken thighs, and instead of hauling out my blender, I used my stick blender to mix the sauce, otherwise followed the recipe as written. I served it over rice and got many compliments on dinner! This is a keeper. Going to try it with pork next time.

    Reply

  7. Christina says

    5 stars
    I just discovered your blog and made this recipe for supper. Oh my, is it good! And so easy to prepare. I used chicken tenderloins and a little homemade pesto that I had on hand instead of the basil and garlic. I served it with red lentil pasta. We loved it and will definitely make again. I am looking forward to trying more of your recipes!

    Reply

  8. Barbara Green says

    I would like to try this dish, but am thinking of grilling the chicken breasts and serving the sauce on the side – my husband isn’t a huge fan of cooking chicken in sauces.
    What do you think?

    Reply

  9. Maria S. says

    5 stars
    This is delicious and very easy to make! And it made the whole house smell good. I used fresh mozzarella instead of feta, and I added salt and pepper to the sauce to season it up a bit. My whole family cleaned their plates! This one is a keeper. Thank you!

    Reply

  10. KalynsKitchen says

    Just letting you know that I included this recipe in my Low-Carb Recipe Love on Fridays post today. I hope a lot of my readers will click over here and try it!

    Reply

  13. Anne Murphy says

    Oh, my, that sauce sounds good! And so easy to pull together, if I keep a jar of peppers on hand! (I routinely have most of the other ingredients.)

    Rice. I’m serving it with rice, to soak up every bit of it…

    Reply
4.38 from 24 votes (17 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.