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Easy Chicken with Roasted Pepper Sauce

Easy Chicken with Roasted Pepper Sauce

4.41 from 5 votes
Tender, juicy chicken breasts smothered in a rich and creamy roasted red pepper sauce. This easy one-pan meal is perfect for weeknight dinners and comes together in under 40 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
Roasted Pepper Sauce
  • 1 cup jarred roasted red peppers, drained
  • 0.5 cup heavy cream
  • 0.25 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon butter
  • 0.5 teaspoon dried oregano
  • 0.25 teaspoon red pepper flakes optional, for heat

Method
 

Steps
  1. Pat chicken breasts dry and season both sides with salt and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes per side, or until golden brown and cooked through (internal temperature of 165°F). Remove chicken and set aside.
  3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
  4. Add roasted red peppers, heavy cream, Parmesan cheese, oregano, and red pepper flakes (if using) to the skillet. Stir to combine.
  5. Using an immersion blender or transferring to a regular blender, puree the sauce until smooth. Return sauce to skillet if blended separately.
  6. Return chicken to the skillet and simmer in the sauce for 3–5 minutes, allowing flavors to meld. Serve hot over pasta, rice, or with crusty bread.

Notes

For a lighter version, substitute half-and-half or whole milk for heavy cream. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.