Skillet Red Pepper Chicken
Perfectly juicy chicken, pan seared until golden and then braised in a garlicky roasted red pepper sauce. Topped with parmesan cheese and fresh basil, this one-pan meal is off the charts!
I’m obsessed with this colorful, flavorful one-skillet dinner! This amazing meal is smoky and garlicky with hints of parmesan cheese. There’s so much flavor, but very few ingredients! Much of the flavor comes from the smoky roasted red peppers and minced garlic. They marry to form a bright, deeply flavored sauce.
This skillet chicken is incredibly healthy! There’s virtually zero added fat in this dish; the only fat comes from healthy olive oil and parmesan cheese – and both deliver a bounty of nutrients! That mean’s this gluten-free dish is ideal for whatever low-carb meal plan you may be following.
What kind of roasted red peppers should you use? I recommended the jarred roasted red peppers packed in water. You can use the whole peppers or the strips; it doesn’t matter because we’re chopping them anyway!
What kind of parmesan cheese should you use? Since we’re using the parmesan as a topping just before serving, I recommend good-quality cheese (not the “shaker style” cheese). You can find affordable domestic parmesan at your favorite grocery store!
What should you serve with your skillet chicken? This sauce is incredible, so I suggest you serve the dish with something to soak it up! Rice, potatoes, noodles, or your favorite grain make great choices. I served my Garlic Herb Roasted Potatoes on the side!
Skillet Red Pepper Chicken
Ingredients
- 1 tablespoon olive oil
- 4 boneless skinless chicken breasts, or 8 boneless skinless chicken thighs
- 2 teaspoons dried basil
- Salt and freshly ground black pepper
- 1 cup jarred roasted red peppers, drained and chopped
- 2 cloves garlic, minced, or 1 teaspoon dried minced garlic
- 1 cup chicken broth
- 2 tablespoons shredded or grated parmesan cheese
- Chopped fresh basil or parsley for serving
Instructions
- Heat the oil in a large skillet over medium-high heat. Season both sides of the chicken with the basil, salt, and black pepper. Add the chicken to the hot pan and cook until golden brown on both sides. Transfer the chicken to a plate.
- Add the roasted red peppers to the same pan over medium-high heat. Add the garlic and cook for 1 to 2 minutes, until fragrant.
- Add the chicken broth and bring to a simmer.
- Return the chicken to the pan with any accumulated juices from the plate. Reduce the heat to medium and simmer for 5 to 7 minutes, until the chicken is cooked through.
- Top with parmesan cheese and basil or parsley and serve.