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!
In a world full of food no’s, this Chicken in Creamy Red Pepper Sauce is a big old yes! Â
Store bought roasted red peppers are the base of this lovely dish . Â This recipe makes a ton of sauce. Â Don’t you hate making creamy recipes that never have enough sauce? Â I have that problem with homemade frosting…why is there never enough frosting? Â Or filling? Â 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.
Pour the blended sauce over your seared chicken and simmer! Â Its that easy!
Don’t you love my new pan…I LOVE my new pan! Â I bought it from of Amazon. Â
 I have many many plans for this pan.  Big Pan Plans! Huuuuuge plans.Â
Sprinkle with feta, goat cheese or parmesan cheese and serve with pasta if you like. Â
There is plenty of sauce for it! Â We like our sauces around here and this makes a ton!
You can use whole chicken breasts, or cutlets. Â 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. Â 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
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Skillet Chicken with Creamy Roasted Red Pepper Sauce
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
This recipe is awesome. So good and quick and easy
Thank you Janice! It’s one of my favorites and it doesnt get the internet love it deserves so I really appreciate it :).
I usually substitute based on what’s in the frig…. I had Gorgonzola, not feta… added an entire container..
FAB –
Loved this! How many days in advance can I make the sauce and keep in the refrigerator?
Hi Anne – Do glad you liked it, it’s one of my faves! I’d say 3 days in the fridge max.
Making this for dinner tonight- smells delicious- having it over riced cauliflower
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!
Thank you Shana! Personally, this is one of my favorite recipes on our blog. I make it at least once a month…the sauce goes on everything! So nice of you to leave a note!
Can’t wait to try this! Any idea if I can replace the heavy cream with Greek yogurt?
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!
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!
I am so glad you loved it!