Roasted Red Pepper Chicken
This one-skillet meal features golden brown, pan-seared chicken braised in a creamy roasted red pepper sauce. Bursting with flavor and color, it’s perfect for any night of the week.
I love how colorful this dish is. And the flavor matches the intensity of the color! Roasted red peppers, onion, garlic, and red pepper flakes make up the bulk of the sauce. A touch of heavy cream balances the acidity of the peppers while creating a dreamy sauce.
I used chicken breasts, but you can use chicken thighs too. I used boneless skinless chicken breasts, but I also love this dish with thin-sliced chicken breasts and chicken thighs. No matter what chicken you choose, make sure to cook it to an internal temperature of 165 degrees.
How should you serve your roasted red pepper chicken? You’ll want something to soak up the sauce, so I suggest serving the chicken with rice, pasta, mashed potatoes, bread, or your favorite grain. Add a salad or steamed/roasted vegetables to complete the meal.
Roasted Red Pepper Chicken
Ingredients
- 2 tablespoons olive oil, divided
- 1 1/2 pounds boneless skinless chicken breasts, or thighs
- Salt and freshly ground black pepper
- 1 small onion, chopped
- 2-3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes, or more/less to taste
- 1 cup chicken broth
- 1 cup chopped roasted red peppers, from water-packed jar
- 1/4 cup heavy cream
Instructions
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season both sides of the chicken with salt and black pepper. Add the chicken to the pan and cook until golden brown on both sides.
- Transfer the chicken to a plate.
- Heat the remaining oil in the same pan over medium heat. Add the onion and cook for 3 to 5 minutes, until soft. Add the garlic and red pepper flakes and cook for 30 seconds.
- Add the chicken broth, roasted peppers, and cream and bring a simmer. Return the chicken to the pan with any accumulated juices. Simmer for 10 minutes, until the chicken is cooked through and the sauce reduces slightly. Timing will depend on the thickness of your chicken; all chicken should reach an internal temperature of 165 degrees.
- Serve with rice, pasta, mashed potatoes, or warm bread.