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Skillet Chicken in Roasted Red Pepper Sauce

Skillet Chicken in Roasted Red Pepper Sauce
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Skillet Chicken in Roasted Red Pepper Sauce is a creamy, flavorful dish featuring tender chicken breasts cooked in a smoky, sweet roasted red pepper sauce. Ready in under 30 minutes, this one-pan meal is perfect for quick weeknight dinners or cozy special occasions. The sauce combines roasted peppers, garlic, onion, chicken broth, and heavy cream to create a velvety texture, all enhanced by smoked paprika and fresh parsley. This recipe is naturally gluten-free and easily adaptable for dietary preferences.

Ingredients

Scale

For the Chicken

  • 2 boneless, skinless chicken breasts
  • 1 teaspoon smoked paprika
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon olive oil

For the Roasted Red Pepper Sauce

  • 1 cup roasted red peppers, chopped (jarred or homemade)
  • 1/2 cup chicken broth (gluten-free)
  • 1/2 cup heavy cream
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • Salt and pepper, to taste

For Garnish

  • Fresh parsley, chopped

Instructions

  1. Prepare the Chicken: Lightly season the chicken breasts with salt, pepper, and smoked paprika. Heat olive oil in a skillet over medium-high heat. Cook the chicken until golden brown on both sides and fully cooked, approximately 5-7 minutes per side. Remove from skillet and set aside.
  2. Sauté Aromatics: Reduce heat to medium. Add chopped onion and minced garlic to the same skillet. Sauté until the onion is translucent and fragrant, about 3-4 minutes, creating the flavorful base of the sauce.
  3. Create the Roasted Red Pepper Sauce: Add chopped roasted red peppers and chicken broth to the skillet. Let the mixture simmer for 5 minutes to allow flavors to meld.
  4. Blend and Enrich: Use an immersion blender directly in the skillet or carefully transfer the mixture to a blender and purée until smooth. Return the sauce to the skillet, if needed, then stir in the heavy cream to achieve a silky, creamy texture.
  5. Combine and Finish: Return the cooked chicken to the skillet, spooning the sauce over the pieces to coat thoroughly. Simmer for an additional 2-3 minutes to heat through and marry the flavors.

Notes

  • Choose quality roasted red peppers, preferably jarred with minimal additives or roast your own for maximum flavor.
  • Avoid overcooking the chicken; cook until the internal temperature reaches 165°F (74°C) for juicy results.
  • Using an immersion blender makes it easier to blend the sauce directly in the skillet with less mess.
  • Season gradually and taste as you go to balance the seasoning and creaminess perfectly.
  • Let the chicken rest a few minutes after cooking to maintain juiciness.

Nutrition

Keywords: skillet chicken, roasted red pepper sauce, creamy chicken recipe, quick dinner, gluten-free chicken, one-pan meal

Find it online: https://mealsbysarah.com/skillet-chicken-in-roasted-red-pepper-sauce/