I turned a few Roasted Red Pepper Ideas into a silky, creamy roasted red pepper chicken that pairs beautifully with roasted vegetables.

Jump to Recipe

I love dishes that pretend they took forever. This creamy roasted red pepper chicken feels like that.

Tender boneless skinless chicken breasts bathed in a silky sauce from roasted red peppers, with a little kick that makes you want to taste again. It’s one of those Red Pepper And Chicken Recipes I keep returning to when I want something bold but not fussy.

Think Chicken Pimientos reimagined, richer and just a touch messy. I bet you’ll wonder how something so simple can taste like it’s hiding a secret, and then happily wipe the plate clean.

Ingredients

Print Recipe (No Advertisments)

Chicken breasts: lean protein, builds muscle, low carbs, can dry out if its overcooked.
Roasted red peppers: sweet smoky flavor decent fiber and vitamin C, brightens the sauce.
Heavy cream: rich creamy fat, gives silky texture but heavy in calories.
Parmesan cheese: salty umami, adds depth and protein, watch sodium levels.
Olive oil: heart healthy monounsaturated fats, helps saute and carry flavors.
Garlic: pungent antiviral antioxidants, gives savory punch when lightly cooked.
Lemon juice: bright acid, cuts richness and adds fresh tang.
Fresh parsley: mild herb, freshens dish, small fiber and vitamin boost.

Ingredient Quantities

4 boneless skinless chicken breasts (about 1 1/2 to 2 lb)

Kosher salt and freshly ground black pepper, to taste

2 tbsp olive oil

1 tbsp unsalted butter

1 small yellow onion, finely chopped

3 cloves garlic, minced

1 jar (12 oz) roasted red peppers, drained and roughly chopped

1 cup heavy cream

1/2 cup low sodium chicken broth

1/2 cup grated Parmesan cheese

1 tbsp all purpose flour

1 tsp smoked paprika

1/2 tsp dried oregano

1/4 tsp red pepper flakes (optional)

1 tbsp lemon juice

2 tbsp chopped fresh parsley

How to Make this

Print Recipe (No Advertisments)

1. Pat the 4 boneless skinless chicken breasts dry and season both sides with kosher salt and freshly ground black pepper. Heat 2 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium high heat until shimmering.

2. Sear the chicken 4 to 5 minutes per side, until golden brown but not fully cooked through, then transfer to a plate. You want a good crust, it helps the sauce stick.

3. Lower heat to medium and add the finely chopped yellow onion. Cook, stirring, until soft and translucent about 4 to 5 minutes. Add the 3 cloves minced garlic and cook 30 seconds more until fragrant.

4. Stir in the roughly chopped roasted red peppers, 1 tsp smoked paprika, 1/2 tsp dried oregano and 1/4 tsp red pepper flakes if using. Sprinkle the 1 tbsp all purpose flour over the vegetables and stir to coat, cooking 1 to 2 minutes to remove the raw flour taste.

5. Gradually pour in 1/2 cup low sodium chicken broth while scraping up browned bits from the pan, then stir in 1 cup heavy cream and 1/2 cup grated Parmesan cheese. Bring to a gentle simmer, whisking so the cheese melts and the sauce becomes smooth. If you want a super silky sauce, blitz it briefly with an immersion blender or transfer part to a blender then return to the pan.

6. Simmer the sauce until it thickens slightly, about 3 to 5 minutes. Taste and adjust seasoning with more salt and pepper if needed.

7. Stir in 1 tbsp lemon juice and about half of the 2 tbsp chopped fresh parsley into the sauce. Return the seared chicken to the skillet, nestling it into the sauce and spooning some over the top.

8. Cover and cook on low for 6 to 8 minutes, or place the skillet in a 375 F oven for 8 to 10 minutes, until the chicken reaches 165 F and is cooked through. Don’t overcook or it will dry out.

9. Remove from heat, sprinkle the rest of the parsley and extra grated Parmesan on top, let rest a couple minutes, then serve with roasted vegetables or your favorite side and spoon plenty of that creamy roasted red pepper sauce over everything.

Equipment Needed

1. Large oven-safe skillet (10 to 12 inch) — for searing chicken and finishing in the oven
2. Tongs or a sturdy spatula, for flipping and nestling chicken into the sauce
3. Chef’s knife and cutting board, for chopping onion, garlic and peppers
4. Measuring cups and spoons, for broth, cream, flour and seasonings
5. Wooden spoon or silicone spatula, for stirring without scratching the pan
6. Whisk, to smooth the cream and cheese into the sauce
7. Immersion blender or regular blender (optional) if you want a super silky sauce
8. Instant-read meat thermometer, to check the chicken reaches 165 F

FAQ

Q: Can I use bone in chicken or thighs instead of boneless breasts? A: Yes, you can use bone in or thighs but cooking time will be longer. Bone in breasts need about 10 to 12 minutes per side depending on size, thighs about 8 to 10. Always check for 165 F internal temp, and let meat rest a few minutes before slicing.

Q: My sauce is too thin how do I thicken it? A: Whisk the 1 tbsp flour into a little cold chicken broth first to make a slurry then stir into simmering sauce for a minute or two until it coats the back of a spoon. You can also simmer it longer to reduce, or use 1 tsp cornstarch mixed with cold water for a gluten free option.

Q: Can I make this lighter or dairy free? A: For lighter use half and half or a mix of milk plus 2 tbsp butter but sauce will be thinner. For dairy free swap heavy cream and Parmesan for full fat coconut milk and nutritional yeast or a vegan parm, expect a different flavor though.

Q: How do I prevent the cream from splitting? A: Keep sauce at a gentle simmer not a hard boil, add cream off the heat a bit and stir, and finish with lemon juice at the end. If you stir in cheese slowly and off high heat it helps stop curdling.

Q: Can I make this ahead or freeze it? A: Yes you can make it ahead. Store cooled in airtight container in the fridge up to 3 days. Freezing is ok but cream sauces can change texture when thawed; reheat slowly over low heat and whisk, you might need a splash of broth to smooth it out.

Q: What should I serve it with and any quick tips for better flavor? A: Serve over pasta, rice or mashed potatoes and a green veg. Quick tips: pound breasts to even thickness for even cooking, brown them well for flavor, deglaze the pan with chicken broth to scrape up browned bits, and taste for salt after adding Parmesan because it adds saltiness.

Creamy Roasted Red Pepper Chicken Recipe Substitutions and Variations

Heavy cream: use 1) half and half plus 1 tbsp melted butter per cup for similar richness, 2) full fat coconut milk for dairy free (changes flavor), or 3) plain Greek yogurt thinned with milk for a tangier, lighter sauce.
Roasted red peppers: swap jarred with quickly broiled fresh red bell peppers (char under broiler, peel skins) or use oil-packed sun dried tomatoes for a deeper, sweeter note (cut salt elsewhere).
Parmesan cheese: substitute Pecorino Romano or Asiago for same salty, nutty bite, or nutritional yeast if you need a dairy free/vegan option.
All purpose flour (for thickening): use cornstarch or arrowroot instead — use about half the amount of cornstarch (mix with cold water first) for same thickening without gluten.

Pro Tips

– Get the chicken even and dry. Pound thicker parts so each breast is about the same thickness, pat them really dry and let them sit at room temp for 15-20 minutes before searing. If you crowd the pan the oil cools and you won’t get that nice crust, so do it in batches if you need to.

– Make the sauce extra silky by blending it. After the cream and Parm melt, blitz the sauce with an immersion blender for a few seconds or put part in a blender, then return it to the pan. If it ends up too thin just simmer uncovered to reduce, or stir in a tiny cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and cook a minute till it thickens.

– Hold back some roasted peppers and parsley. Chop a few peppers finely and fold them in at the end so you get bursts of texture and color, and sprinkle the reserved parsley just before serving so it looks fresh. Also add the lemon juice right at the end, it brightens the whole dish.

– Don’t overcook the chicken. Sear until golden then finish gently in the oven or covered on low until an instant read thermometer hits 165 F. Remove it a couple minutes early and let it rest while the sauce finishes, spoon sauce over while it rests so the juices stay locked in.