Roasted Red Pepper Chicken

chicken breast with roasted red peppers over rice on a white plate

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.

Course Main Course

Cuisine American, Italian

Diet Gluten Free

Keyword one skillet meal, roasted red peppers, skillet chicken

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 330kcal

Author Robin Miller

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.

Nutrition