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Creamy Roasted Red Pepper Chicken

This is one of those weeknight dinners that feels fancy but comes together in under 20 minutes. The roasted red peppers give the cream sauce a subtle sweetness that pairs perfectly with the browned chicken.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

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.