Roasted Red Pepper Skillet Chicken Recipe

If you’re looking for a meal that feels fancy but comes together with pantry staples, Roasted Red Pepper Skillet Chicken is your new best friend. Imagine juicy chicken breasts nestling in a creamy, rosy-hued sauce that’s bursting with the sweet smokiness of roasted red peppers, the richness of Parmesan, and the fragrance of Italian herbs. This dish is endlessly comforting yet vibrant, coming together in just one skillet but delivering on looks, flavor, and weeknight ease. Trust me, you’ll want to make Roasted Red Pepper Skillet Chicken again and again!

Ingredients You’ll Need

Roasted Red Pepper Skillet Chicken is all about simple ingredients working together in perfect harmony. Each one brings its own pop of flavor or luscious texture, transforming everyday chicken into something extraordinary.

• Chicken Breasts: Pound them to an even thickness for juicy, evenly cooked meat every time.
• Salt and Pepper: Essential for seasoning and drawing out the best savory flavors in your chicken.
• Olive Oil: Helps brown the chicken beautifully and starts the party in your skillet.
• Garlic: The aromatic base that adds depth and irresistible flavor to the sauce.
• Roasted Red Peppers: These bring sweetness and a subtle smoky taste, along with that gorgeous red color.
• Heavy Cream: Adds creamy richness and a silky texture to the sauce.
• Chicken Broth (Low Sodium): Keeps things flavorful while letting you control the saltiness.
• Parmesan Cheese (Grated): For a salty, nutty lift and extra savoriness in the sauce.
• Italian Seasoning: The shortcut to infusing herby Mediterranean flavor in every bite.
• Smoked Paprika: A little goes a long way to add warmth and a hint of smokiness.
• Fresh Parsley (Chopped): For a fresh, colorful finish that wakes up the whole dish.

How to Make Roasted Red Pepper Skillet Chicken

Step 1: Season the Chicken

Start by laying your chicken breasts on a cutting board and sprinkling them with salt, pepper, and smoked paprika on both sides. Pounding them to an even thickness (about an inch or less) helps them cook quickly and stay juicy. Proper seasoning means every bite will be packed with flavor, and the paprika adds a subtle warmth and color right from the start.

Step 2: Sear the Chicken

Heat olive oil in a large skillet over medium-high heat. When it shimmers, add the chicken breasts. Let them develop a lovely golden crust, about 6-7 minutes per side, until they’re cooked through. Transfer the chicken to a plate and cover with foil to keep warm—this rest gives you time to build an even better sauce.

Step 3: Blend the Sauce

While the chicken rests, combine roasted red peppers, heavy cream, and chicken broth in a blender. Blend until completely smooth. This creamy, coral-colored mixture is going to become the silky base of your Roasted Red Pepper Skillet Chicken.

Step 4: Sauté Garlic

Return to your skillet (no need to wipe it out—the chicken’s flavorful little bits are gold!). Add minced garlic and cook for about a minute over medium heat, just until fragrant. Stir continuously and be mindful not to let the garlic brown, as burnt garlic can taste bitter.

Step 5: Build the Sauce

Pour your blended roasted pepper mixture into the skillet and bring it to a gentle simmer. Stir in the Parmesan cheese and Italian seasoning. The cheese will begin to melt, adding both flavor and a kiss of thickness to the sauce. If you want a thinner sauce, add a splash more broth. Let it all simmer together for 3-4 minutes, enriching the flavors.

Step 6: Finish Cooking the Chicken

Place your seared chicken breasts back in the skillet, nestling them into the sauce. Spoon some of that glorious sauce over the top and let the chicken simmer for a few minutes—this not only ensures the chicken is warmed through, but also lets it soak up the creamy, peppery goodness. A sprinkle of red pepper flakes is optional, but gives the dish a subtle, invigorating kick.

Step 7: Garnish and Serve

Finally, shower the finished skillet with a generous handful of chopped fresh parsley. This makes the Roasted Red Pepper Skillet Chicken look absolutely restaurant-worthy and adds a final burst of color and freshness. Serve your chicken hot, smothered in sauce, over a bed of rice, pasta, or your favorite grain.

How to Serve Roasted Red Pepper Skillet Chicken

Garnishes

Don’t underestimate the power of a good garnish! A sprinkle of fresh parsley not only adds a burst of green, but also brightens the rich sauce. A dusting of extra Parmesan or even a pinch of red pepper flakes can be beautiful final touches for your Roasted Red Pepper Skillet Chicken.

Side Dishes

This dish loves company. Fluffy rice soaks up all that wonderful sauce, but creamy mashed potatoes or even buttered noodles work beautifully too. For something lighter, pair Roasted Red Pepper Skillet Chicken with roasted asparagus, lemony green beans, or a simple crisp salad.

Creative Ways to Present

Turn this skillet dinner into a showstopper by slicing the chicken before serving, fanning it out over a swirl of sauce on the plate. Or, tuck the chicken into toasted sandwich rolls and drizzle with extra sauce for a decadent hot sandwich. The flavor-packed sauce also makes a dazzling bed for grilled vegetables or roasted potatoes if you’re feeling inventive!

Make Ahead and Storage

Storing Leftovers

To keep your Roasted Red Pepper Skillet Chicken tasting fresh, store any leftovers in an airtight container in the fridge. The sauce might thicken as it sits, but it’ll still be full of flavor for up to 3-4 days.

Freezing

If you have more than you can eat in a few days, Roasted Red Pepper Skillet Chicken also freezes well. Let the chicken and sauce cool completely, then pack into freezer-safe containers. It’ll keep for about 2 months. Thaw overnight in the fridge before reheating for best results.

Reheating

For the juiciest results, reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce if needed. You can also reheat individual portions in the microwave in short bursts, stirring the sauce so it heats evenly.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are just as delicious and stay extra juicy. Simply adjust the cooking time to ensure they’re cooked through, and your Roasted Red Pepper Skillet Chicken will still shine.

Is there a dairy-free option for the sauce?

You can swap heavy cream with a dairy-free alternative, like unsweetened coconut milk or a rich cashew cream. Just make sure whatever you use is full-fat for the creamiest result, and use a dairy-free Parmesan substitute if needed.

How spicy is this dish?

Roasted Red Pepper Skillet Chicken is naturally mild, with the smoked paprika providing warmth rather than heat. If you want a spicier kick, add red pepper flakes to the sauce or sprinkle on top when serving.

Can I make this recipe ahead of time?

Yes, you can prepare the dish a day in advance and store in the fridge. The flavors meld beautifully overnight, so Roasted Red Pepper Skillet Chicken often tastes even better the next day—just reheat gently before serving.

What can I do with leftover sauce?

This sauce is liquid gold! Use it over pasta, as a dip for crusty bread, or even spooned onto roasted veggies. It keeps in the fridge for up to a week and brightens up all kinds of meals.

Final Thoughts

If you’re craving something cozy, vibrant, and sure to impress, you can’t go wrong with Roasted Red Pepper Skillet Chicken. Every bite feels special, whether it’s a busy weeknight or a relaxed weekend dinner. Give it a try—your tastebuds (and your dinner guests) will thank you!

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