Ingredients (~6 servings)
- 3 chicken breasts, cut in half widthwise (~1 1/2 lbs total)
- Salt and pepper to taste
- 1/4 cup salted butter
- 3 garlic cloves, peeled and minced
- 1 cup heavy cream
- 3/4 cup chopped roasted red peppers in oil, drained
- Chopped fresh parsley for garnish (optional)
Cut and Season the Chicken
Cut your chicken breasts in half widthwise to make two thinner pieces from each breast.
This helps them cook evenly and prevents the outside from overcooking while you wait for the center to reach temp.
Season both sides generously with salt and pepper.
Brown the Chicken in Butter
Heat a heavy bottomed skillet or Dutch oven over medium heat until the pan is hot.
Add the butter and swirl with a wooden spoon until completely melted.
Add the chicken pieces in a single layer and cook for ~4-5 minutes without moving them.
Flip the chicken and cook for another ~3-5 minutes, or until each piece reaches 165F internal.
The butter will brown slightly and create fond on the bottom of the pan – this is what makes the sauce taste so good.
Remove Chicken and Build the Sauce
Remove the chicken from the skillet and place on a plate; set aside.
Add the minced garlic to the same skillet and sauté just until fragrant – ~30 seconds to 1 minute max.
Don’t let it burn or it’ll turn bitter.
Pour in the heavy cream and use your wooden spoon to scrape up any browned bits on the bottom of the pan.
Add Red Peppers and Simmer
Stir in the chopped roasted red peppers and reduce heat to medium-low.
Simmer for ~2-3 minutes, scraping the bottom of the skillet and stirring the sauce until it thickens slightly.
The sauce should coat the back of a spoon but still be pourable.
Return Chicken and Serve
Remove the sauce from heat and add the chicken back to the skillet.
Spoon the sauce over the chicken or toss to coat.
Garnish with chopped parsley if using and serve immediately.
Creamy Roasted Red Pepper Chicken
Ingredients
Ingredients (~6 servings)
- 3 chicken breasts ~1 1/2 lbs total, cut in half widthwise
- Salt and pepper to taste
- 1/4 cup salted butter
- 3 garlic cloves peeled and minced
- 1 cup heavy cream
- 3/4 cup chopped roasted red peppers in oil drained
- Chopped fresh parsley for garnish optional
Instructions
- Cooling/Resting Time: 0 minutes
- Cut chicken breasts in half widthwise to make thinner pieces.
- Season both sides generously with salt and pepper.
- Heat skillet over medium heat and melt butter.
- Add chicken in single layer and cook 4-5 minutes without moving.
- Flip and cook 3-5 minutes until chicken reaches 165F internal temperature.
- Remove chicken to a plate and set aside.
- Add minced garlic to skillet and sauté 30 seconds to 1 minute until fragrant.
- Pour in heavy cream and scrape up browned bits from bottom of pan.
- Stir in chopped roasted red peppers and reduce heat to medium-low.
- Simmer 2-3 minutes, stirring until sauce thickens slightly.
- Remove from heat and return chicken to skillet.
- Spoon sauce over chicken to coat.
- Garnish with parsley if desired and serve immediately.
