Vibrant Roasted Red Pepper Chicken

This roasted red pepper chicken is pure comfy-dinner magic. The sauce is super creamy and hugs every piece of chicken. It's awesome over buttery noodles or fluffy rice. The first time I whipped it up, my family finished every bite—and now we have it all the time.

Making the sauce in the same pan as the chicken? Less mess, fewer dishes. The roasted peppers bring a sweet kick even picky eaters dig. Every time I serve this, people ask how to make it.

Tasty Ingredients

• Fresh basil: wakes up everything with a burst of flavor, adding brightness to the creamy finish
• Grated Parmesan cheese: gives cheesy saltiness, shred right before stirring in so it melts nicely
• Heavy cream: makes that sauce extra silky and rich, go for full-fat if you can
• Chicken stock: deepens the taste, grab homemade or low-salt for more control
• Roasted red peppers: sweet and colorful, jarred works great—just pat them dry first
• Garlic cloves: bright, zingy pop, pick the freshest ones you spot
• Shallot: adds sweetness and a mellow onion note, glossy and firm is best
• Neutral oil: keeps things from sticking, avocado or olive oil both fit the bill
• Salted butter: helps brown the chicken and adds yummy richness, good butter makes a difference
• Chicken breasts: sliced thin for speedy cooking, choose organic or air-chilled if you can
• Black pepper: a little heat, fresh cracked gives the best punch
• Garlic powder: for big savory vibes minus the hassle, pick a fragrant powder
• Kosher salt: pulls out flavor everywhere, the flakes season evenly
• Paprika: brings warming depth, Spanish versions add smokiness

Simple Step-by-Step

Finish with Chicken and Basil:

Drop the cooked chicken and all its juices back in. Lower the heat, keep spooning that sauce over the top. Let everything get hot for about ten minutes and sprinkle chopped basil at the very end.

Add the Cheese:

Dump in the Parmesan and keep stirring for another couple minutes until the sauce turns thick and really creamy. Try a taste—add more salt or pepper if you want.

Simmer with Cream and Stock:

Pour in your cream and chicken stock. Scrape up any browned spots with your spatula. Let it all bubble gently for about five minutes, so the sauce thickens up a bit.

Cook the Peppers:

Now toss in the diced roasted red peppers and season with some salt and pepper. Stir regularly. Let them soften and get a little caramelized—this'll take around four minutes for peak flavor.

Start the Sauce Base:

Splash a touch more oil if needed. Add the chopped shallot and a bit of garlic, stir for a minute only. Your kitchen will smell amazing—stop before they brown.

Brown the Chicken:

Heat a big skillet over medium, and add the butter and oil. Once it sizzles, lay in your chicken (don’t crowd). Let them be for about seven minutes per side until golden. Move the chicken to a plate.

Season the Chicken:

Put out your chicken cutlets. Shake the spice mix on both sides and press so it sticks. Let the chicken hang out while you fire up the skillet. That way, the flavor really soaks in.

Mix the Spice Blend:

Use a spoon to combine black pepper, garlic powder, kosher salt, and paprika in a bowl. This mix covers every piece for better flavor.

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The red peppers totally make this dish for me. They're smoky and sweet and turn the sauce into something special. Once, my daughter helped toss basil over the pan at the end—that's her job now whenever we make this together.

How to Store

Pop leftovers in a closed container in the fridge—they'll be good for up to three days. The sauce gets a little thicker after chilling but goes back to perfect after you reheat it. Add a splash of stock or water if needed. If freezing, keep the sauce and chicken separate, then thaw and reheat when you're ready.

Swaps You Can Try

Chicken thighs are a tasty swap and a bit juicier than breasts. Go for half-and-half instead of cream for a lighter dish—just know the sauce won't be as rich. Pecorino Romano makes a strong cheese stand-in if you want more punch. Got only red onion? It works fine instead of shallot.

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Ways to Serve

Set this chicken over polenta or jasmine rice for a comfort meal. Grab some crusty bread to mop up all that sauce. A fresh green salad or lemony green beans on the side is a great way to round it out.

Behind the Dish

Sauces loaded with roasted red peppers are classics around the Mediterranean. You'll find versions from Spanish romesco up to Italian cheesy sauces with basil. This dish is a cozy nod to those traditions, mixing everyday ingredients for something warm and fun on busy nights.

Common Recipe Questions

→ Can I use chicken thighs instead of breasts?

Yep, thighs are a great choice since they stay juicy. They'll need a little more time in the pan, so keep an eye on them.

→ What can I substitute for heavy cream?

Swap in half-and-half or even full-fat coconut milk. It'll be a bit lighter and the sauce might not be as thick, but it'll still taste good.

→ Are jarred roasted red peppers necessary?

Nope, but they're super handy and sweet. If you like, roast your own peppers at home instead.

→ How do I ensure the chicken stays tender?

Stay away from blasting the heat and don't cook too long. Let the chicken finish cooking gently in the sauce so it stays soft.

→ What side dishes pair well?

This tastes awesome over couscous, rice, or just grab some crusty bread and soak up every bit of sauce.

→ Can I make this ahead?

You sure can. Get the chicken and sauce ready earlier, then just warm it up together right before eating so everything tastes fresh.