Roasted Red Pepper Chicken
This one-skillet roasted red pepper chicken has smokey flavors of peppers combined with basil, a hint of garlic, paprika, and a splash of cream to make the sauce amazingly creamy. (Jump to Recipe)
A short recap of this recipe – blend the sauce ingredients, sear the chicken on a skillet, move it to a plate. Add the sauce to the skillet and simmer. Add cream, stir, and return chicken to the skillet.
Serve over a bowl of spaghetti or with toasted crusty bread to dip in the sauce. For a gluten-free option, serve with roasted veggies, mashed potatoes, or gluten-free pasta!
This dish really only has a few ingredients, but when combined and cooked just the right way, has unexpectedly, big flavors. I’ve gone back and forth with this recipe almost the last two years and this last time, absolutely nailed it!
I started off using chicken breast and the results in ‘tender, soft, perfect’ chicken was not there the way I wanted it. So bone-less, skin-less chicken thighs it was.
For the creamy roasted red pepper sauce, I wanted a thick sauce that wasn’t too runny and chicken broth was not cutting it. The splash of cream was all I needed for this last touch to make this sauce creamy and still so full of flavors without being dulled down.
To Make This Roasted Red Pepper Chicken
Make the sauce by combining drained, jarred roasted red peppers, fresh basil, garlic cloves, olive oil, paprika, salt and pepper in a blender or food processor. Blend the ingredients until you have a creamy consistency.
Cook the chicken thighs on a skillet 6-8 minutes, per side. Keep in mind, cooking time will vary based on the size of your chicken thighs. Once cooked, remove them from the skillet and add the sauce to the skillet. Cook for 2 minute, lower the heat and add the cream to the skillet. Stir until the entire sauce is creamy and well combined.
Add the chicken back to the skillet. Spoon the sauce over the chicken, let it cook for 1 more minute to absorb all those smokey flavors. Serve with pasta, roasted veggies, mashed potatoes, or crusty bread.
If you love this easy, skillet chicken recipe, be sure to check out a few of my favorite!
One Skillet Lemon Parmesan Chicken And Orecchiette
One Pot Greek Couscous Chicken With Lemon Dill Yogurt Sauce
Three-Cheese Italian Sausage Stuffed Shells
Tomato and Basil Tortellini Soup
Cajun Shrimp Fettuccine Alfredo
If you make this Roasted Red Pepper Chicken, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
Roasted Red Pepper Chicken
Ingredients
- 2 tbsp olive oil
- 1 1/2-2 pounds bone-less, skin-less chicken thighs
- 1/3 cup heavy whipping cream
- 2 tbsp Parmesan, grated
For The Roasted Red Pepper Sauce
- 12 oz jar roasted red peppers, drained
- 10-12 fresh basil leaves
- 3 cloves garlic
- 2 tbsp olive oil
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Combine roasted red peppers, basil, garlic cloves, 2 tbsp olive oil, paprika, salt and pepper in a blender or food processor. Blend ingredients until smooth. Set aside.
- Heat 2 tbsp olive oil over medium heat in a large skillet. Season chicken thighs with salt and pepper. Add to skillet and cook 6-8 minutes, per side, until cooked through. Transfer to a plate.
- Add roasted red pepper sauce to skillet. Stir and cook for 2 minutes. Lower heat to medium/low and add cream. Stir to combine.
- Return chicken to skillet. Spoon the sauce over chicken, let it cook for 1 more minute to heat through. Sprinkle parmesan over chicken. Serve with pasta, roasted veggies, mashed potatoes, or crusty bread.
