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!

Course Main Course

Cuisine American

Diet Gluten Free

Keyword chicken and peppers, roasted red peppers, skillet chicken recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 183kcal

Author Robin Miller

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.

Nutrition