If you’re in the mood for a dinner that’s both incredibly comforting and packed with lively flavor, Skillet Chicken in Roasted Red Pepper Sauce needs to be at the top of your list. Here’s a dish that delivers juicy chicken in a creamy, savory sauce swirling with sweet roasted peppers, a little zip of garlic, and a flourish of Parmesan. It’s the sort of recipe you’ll want to make when you need something easy enough for a weeknight but impressive enough to serve guests; after the first bite, everyone will be asking for the recipe.

Skillet Chicken in Roasted Red Pepper Sauce Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe is simple, but each one plays a key role in creating vibrant flavor, creamy texture, and brilliant color. Let’s take a look at what makes every component so special in Skillet Chicken in Roasted Red Pepper Sauce:

Chicken Breasts: Boneless, skinless chicken breasts are perfect for soaking up all that luscious sauce, and they cook up tender and juicy in a skillet.
Salt, Black Pepper, and Paprika: This basic trio wakes up the chicken with a mild kick and plenty of flavor right from the start.
Olive Oil: Extra virgin olive oil adds richness and helps sear the chicken to a gorgeous golden brown.
Onion: Finely chopped onion brings natural sweetness and depth as the foundation of the sauce.
Garlic: Minced garlic infuses every bite with bold, aromatic flavor that mingles beautifully with the peppers.
Roasted Red Peppers: A whole jar is blended into the sauce, adding sweet, smoky flavor and that irresistible rosy hue.
Chicken Broth: This brings everything together with savory undertones and ensures the sauce is perfectly smooth.
Heavy Cream: Just a bit of cream transforms the sauce into something dreamy and velvety, without overwhelming the other flavors.
Red Pepper Flakes (optional): For those who like a touch of gentle heat to balance the sweetness of the peppers.
Parmesan Cheese: Grated Parmesan melts into the sauce, adding umami and body with rich, cheesy depth.
Chopped Fresh Parsley: A scatter of parsley at the end brightens the whole dish with fresh color and a hint of herbal freshness.

How to Make Skillet Chicken in Roasted Red Pepper Sauce

Step 1: Season and Sear the Chicken

Start by patting the chicken breasts dry and seasoning them well on both sides with salt, pepper, and paprika. This not only enhances the natural flavor of the chicken, but also gives it a subtle layer of warmth and color. Heat olive oil in a large skillet over medium-high, then add the chicken. Let each side brown nicely for about 5 to 6 minutes, flipping once — you’re looking for a beautiful golden crust and cooked-through centers. Once ready, set the chicken aside on a plate so you can build the sauce right in the same pan.

Step 2: Sauté the Aromatics

Now, with all those savory browned bits left behind, reduce the heat to medium and stir in the finely chopped onion. Cook for 3 to 4 minutes, until the onions soften and turn translucent, then add the minced garlic. Just 30 seconds here is perfect — you want the garlic fragrant but not browned, releasing its flavor into the oil and onions.

Step 3: Build the Roasted Red Pepper Sauce

Add the drained roasted red peppers and chicken broth right into the skillet with the onions and garlic. Let everything simmer together for around 3 minutes so the flavors meld. Then, transfer the mixture to a blender (careful, it’s hot!) and whirl until completely smooth. This step gives Skillet Chicken in Roasted Red Pepper Sauce its signature silky texture and gorgeous color.

Step 4: Finish the Sauce

Return your pureed red pepper sauce back to the skillet. Stir in the heavy cream, a sprinkle of red pepper flakes (if you’re feeling spicy), and the grated Parmesan cheese. Simmer the sauce for 3 to 5 minutes, stirring occasionally. You’ll notice it thickens slightly, turning extra velvety and even more inviting.

Step 5: Return Chicken and Serve

Now, nestle those browned chicken breasts back into the skillet right in the sauce. Spoon some of the sauce on top so each piece gets fully coated and let it all gently simmer for another 2 minutes or so, just to heat through. Right before serving, scatter over a generous handful of fresh parsley for the perfect finishing touch. Serve Skillet Chicken in Roasted Red Pepper Sauce hot — and don’t forget to dive in with something to soak up all that glorious sauce!

How to Serve Skillet Chicken in Roasted Red Pepper Sauce

Garnishes

A final flourish of chopped fresh parsley is classic, but you can also add extra grated Parmesan or a sprinkle of finely chopped chives to the top. For a little zing, a grating of lemon zest brings out the sauce’s sweetness. All these choices will make Skillet Chicken in Roasted Red Pepper Sauce really shine on the plate.

Side Dishes

This dish loves a cozy companion for mopping up extra sauce. Serve it over a bed of buttered pasta, fluffy rice, or creamy mashed potatoes. If you’re keeping things lighter, try sautéed green beans or a simple leafy green salad with a bright vinaigrette to balance the richness of the sauce.

Creative Ways to Present

If you’d like to turn Skillet Chicken in Roasted Red Pepper Sauce into an elegant dinner, slice the chicken breasts on the diagonal and fan them out over a pool of sauce on each plate. For a more rustic vibe, serve everything straight from the skillet at the center of the table and let everyone help themselves. It also makes a beautiful sandwich: spoon the saucy chicken onto crusty toasted rolls with fresh arugula for a hearty lunch.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Just let everything cool to room temperature, then transfer the chicken and extra sauce to an airtight container. Refrigerate for up to 3 days. The sauce stays creamy and flavorful, making Skillet Chicken in Roasted Red Pepper Sauce just as tempting the next day.

Freezing

If you want to freeze this dish, it’s best to slice the chicken and store it with the sauce in a freezer-safe container. It’ll keep well for up to 2 months. Thaw overnight in the fridge before reheating for lunches or quick weeknight dinners down the line. The sauce might separate slightly, but a good stir will bring it right back together.

Reheating

To reheat, place the chicken and sauce in a skillet over low heat, stirring occasionally until warmed through. If the sauce seems a little thick, stir in a splash of chicken broth or cream to loosen it up. You can also reheat individual portions in the microwave in 45-second bursts, stirring in between for even warmth.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully in Skillet Chicken in Roasted Red Pepper Sauce. They’re extra juicy and flavorful; just make sure to adjust the cooking time as needed until the thighs are cooked through.

What if I don’t have a blender?

No worries — you can use an immersion blender right in the skillet to puree the sauce, or mash everything with a potato masher for a chunkier texture. The sauce will still be deliciously rustic.

Is there a lighter version of this dish?

Yes, you can swap the heavy cream for half-and-half or even Greek yogurt for a lighter version of Skillet Chicken in Roasted Red Pepper Sauce. The sauce will still be creamy and satisfying, just a bit less rich.

Are there any dairy-free alternatives?

For a dairy-free take, leave out the Parmesan and use full-fat coconut milk or your favorite unsweetened plant-based cream. The sauce will have a different flavor profile but will remain silky and lush.

Can I make the sauce in advance?

You sure can! The roasted red pepper sauce can be made a day or two ahead and kept in the fridge. When you’re ready to serve, gently reheat it in the skillet, add the chicken, and finish as directed.

Final Thoughts

If you love meals that are big on flavor but gentle on effort, Skillet Chicken in Roasted Red Pepper Sauce might just become your new weeknight star. Give it a try — your kitchen will smell amazing, your dinner will wow everyone at the table, and I promise, those creamy, tangy, garlicky bites will be pure comfort!

Skillet Chicken in Roasted Red Pepper Sauce Recipe

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4.8 from 17 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Skillet Chicken in Roasted Red Pepper Sauce is a delicious and creamy dish that is perfect for a quick and easy dinner. Tender chicken breasts are seasoned and cooked to perfection, then smothered in a rich and flavorful roasted red pepper sauce. Serve this dish with your favorite pasta, rice, or mashed potatoes for a satisfying meal that the whole family will love.

Ingredients

Scale

Ingredients for Skillet Chicken:

4 boneless, skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
2 tablespoons olive oil

Ingredients for Roasted Red Pepper Sauce:

1 small onion, finely chopped
3 cloves garlic, minced
1 (12-ounce) jar roasted red peppers, drained
1/2 cup chicken broth
1/2 cup heavy cream
1/4 teaspoon red pepper flakes (optional)
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley

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Instructions

Season the chicken: Season the chicken breasts with salt, pepper, and paprika.
Cook the chicken: Heat olive oil in a large skillet and cook the chicken for 5 to 6 minutes per side until golden brown and cooked through. Remove from skillet.
Prepare the sauce: Sauté onion, then garlic. Add roasted red peppers and chicken broth to the skillet. Simmer, then blend until smooth. Return to skillet, add cream, red pepper flakes, and Parmesan. Simmer until thickened.
Finish the dish: Return chicken to skillet, spoon sauce over the top, and simmer to heat through. Garnish with parsley before serving.