Roasted Red Pepper Chicken: A Creamy, Dreamy Weeknight Wonder
There’s something magical about roasted red peppers—their smoky sweetness, their velvety texture, the way they melt into a sauce like a sunset fading into dusk. This Roasted Red Pepper Chicken was born on a busy weeknight when I needed something luxurious yet effortless, a dish that felt like a hug in a bowl. The first bite? Pure comfort. Tender chicken bathed in a creamy, garlicky red pepper sauce, with just enough Parmesan to make it rich but not heavy. Now, it’s a family favorite—and after one taste, I bet it’ll be yours too.
Why You’ll Love This
Restaurant-worthy, but ridiculously easy – No fancy skills needed, just one skillet and 30 minutes.
Picky-eater approved – Even my nephew, who refuses anything green, licks the plate clean.
Meal prep hero – Tastes even better the next day, making leftovers something to crave.
Versatile vibes – Dress it up for guests or keep it cozy for a solo Netflix dinner.
The Unexpected Fan
My skeptical brother-in-law, who claims all chicken dishes are “dry and boring,” took one bite and actually asked for seconds. Then he asked for the recipe. If that’s not a triumph, I don’t know what is.
What Makes It Special
Roasted red peppers – Jarred for convenience, but packed with smoky depth.
Heavy cream + Parmesan – Creates a luscious, velvety sauce that clings to every bite.
Fresh basil – Brightens the richness with a pop of herbaceous freshness.
Garlic & shallots – The aromatic backbone that makes the sauce irresistible.
Making It Happen
Start by mixing paprika, garlic powder, salt, and pepper—this simple blend gives the chicken a golden, savory crust. Sear the chicken in butter and oil until it’s juicy and just cooked through, then set it aside.
In the same skillet, let shallots and garlic sizzle until fragrant. Toss in the diced roasted red peppers, letting their sweetness deepen for a few minutes. Pour in chicken stock and heavy cream, simmering until the sauce thickens slightly. Stir in Parmesan until it melts into creamy perfection, then nestle the chicken back into the sauce. Let everything mingle for 10 minutes—this is where the magic happens. The chicken soaks up the sauce, becoming impossibly tender.
Finish with a sprinkle of fresh basil (non-negotiable for that burst of color and flavor).
You Must Know
✔ Pat the peppers dry – Excess moisture makes the sauce watery.
✔ Don’t rush the sear – A golden crust = big flavor.
✔ Freshly grate the Parmesan – Pre-shredded won’t melt as smoothly.
✔ Slice thick breasts – Even cooking ensures no dry spots.
Serving Ideas
With: Garlic mashed potatoes, buttered orzo, or crusty bread for sauce-mopping.
Drink: A crisp Pinot Grigio or sparkling water with lemon.
Make It Different
Lighter: Swap heavy cream for half-and-half or coconut milk.
Spicier: Add red pepper flakes or a dash of hot sauce.
Herb swap: Try thyme or oregano instead of basil.
Protein: Use shrimp or tofu for a twist.
Storage & Reheating
Fridge: Keep in an airtight container for up to 3 days.
Reheat: Gently warm on the stove with a splash of broth to revive the sauce.
Skillet Success Tips
Use a wide, deep skillet to avoid overcrowding the chicken.
Let the sauce reduce properly—low and slow is key.
Taste and adjust salt at the end—Parmesan adds saltiness.
FAQs
1. Can I use fresh roasted peppers?
Absolutely! Char 2 large red peppers, peel, and dice them.
2. My sauce is too thin. Help!
Simmer it a bit longer, or add a sprinkle of flour (1 tsp) while cooking the shallots.
3. Can I freeze this?
The sauce can separate when thawed—best enjoyed fresh or refrigerated.
4. What if I don’t have shallots?
A small onion works, but shallots add a milder sweetness.
5. Is there a dairy-free option?
Try coconut cream and nutritional yeast instead of heavy cream and Parmesan.
Roasted Red Pepper Chicken Recipe
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Category: Dinner
Difficulty: Easy
Cuisine: American
Yield: 4 servings
Ingredients
For the Chicken:
1 tsp paprika
¾ tsp kosher salt
1 tsp garlic powder
½ tsp black pepper
2 lbs chicken breast, cut into 6-8 cutlets
1 tbsp salted butter
1 tbsp oil
For the Sauce:
1 tbsp oil
1 shallot, diced
4 cloves garlic, minced
1 (12 oz) jar roasted red peppers, drained and diced
½ tsp kosher salt
¼ tsp black pepper
½ cup chicken stock
1 cup heavy cream
½ cup fresh grated Parmesan
2 tbsp fresh chopped basil
Instructions
Season: Mix paprika, salt, garlic powder, and pepper. Sprinkle over chicken.
Sear: Heat butter and oil in a skillet. Cook chicken 5-7 mins per side until golden. Set aside.
Sauce: In the same skillet, sauté shallots and garlic 1 min. Add peppers, salt, and pepper; cook 4-6 mins.
Simmer: Pour in stock and cream. Simmer 5 mins. Stir in Parmesan until melted.
Finish: Return chicken to sauce. Simmer 10 mins. Garnish with basil.
Notes
Sub chicken thighs for extra juiciness.
Slice thick breasts for even cooking.
Store leftovers up to 3 days.
Tools: Large skillet, tongs, measuring spoons.
Allergy Info: Contains dairy.
Nutrition (per serving): Calories 450 | Fat 28g | Carbs 8g | Protein 42g
