Skillet Chicken in Roasted Red Pepper Sauce is a vibrant, creamy dish that’s as comforting as it is elegant. Juicy pan-seared chicken breasts are smothered in a luscious sauce made from roasted red peppers, garlic, cream, and Parmesan—a perfect balance of smoky, savory, and rich flavors.

Why You’ll Love This Recipe

This dish is a total weeknight winner. It’s quick to prepare, uses simple ingredients, and feels like a gourmet meal without the fuss. The roasted red pepper sauce is packed with flavor and pairs beautifully with the tender chicken. Serve it over pasta, rice, or mashed potatoes, and you’ve got a restaurant-quality dinner ready in under an hour.

ingredients

Skillet Chicken in Roasted Red Pepper Sauce 10 Skillet Chicken in Roasted Red Pepper Sauce is a vibrant, creamy dish that’s as comforting as it is elegant. Juicy pan-seared chicken breasts are smothered in a luscious sauce made from roasted red peppers, garlic, cream, and Parmesan—a perfect balance of smoky, savory, and rich flavors.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
Olive oil
Salt and pepper
Garlic
Onion
Roasted red peppers (jarred or homemade)
Chicken broth
Heavy cream
Parmesan cheese, grated
Italian seasoning
Fresh parsley (optional for garnish)

directions

Season and sear chicken: Season chicken breasts with salt and pepper. In a large skillet, heat olive oil and sear the chicken on both sides until golden and cooked through. Remove and set aside.
Sauté aromatics: In the same skillet, sauté chopped onion and garlic until soft and fragrant.
Make the sauce: Add roasted red peppers and chicken broth. Simmer for a few minutes, then blend until smooth using an immersion blender or regular blender.
Finish the sauce: Return the sauce to the skillet. Stir in cream, Parmesan, and Italian seasoning. Simmer until thickened.
Combine and serve: Add the chicken back to the skillet and coat with the sauce. Simmer for a few minutes to heat through. Garnish with fresh parsley.

Servings and timing

Serves 4.

Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

Use chicken thighs for a juicier cut.
Add spinach or mushrooms for extra veggies.
Make it spicy with crushed red pepper flakes.
Use coconut cream instead of heavy cream for a dairy-free version.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days.

To reheat, warm gently on the stovetop or in the microwave, adding a splash of broth or cream if the sauce thickens too much.

FAQs

Can I use jarred roasted red peppers?

Yes, they’re convenient and work perfectly in the sauce.

Can I make this dairy-free?

Yes, use coconut cream and a vegan cheese alternative or omit the cheese entirely.

What’s the best side dish for this?

It’s great with pasta, mashed potatoes, rice, or even crusty bread.

Can I freeze this dish?

It freezes well, though the texture of the cream sauce may change slightly. Reheat gently.

Do I need to blend the sauce?

Blending gives it a smooth, creamy texture, but you can leave it chunky if preferred.

Can I use pre-cooked chicken?

Yes, just slice and add it to the sauce at the end to warm through.

Is it spicy?

Not inherently, but you can add spice with chili flakes or hot sauce.

Can I add vegetables?

Definitely—spinach, kale, or zucchini make great additions.

How do I thicken the sauce?

Simmer uncovered until it reaches your desired consistency.

What can I substitute for heavy cream?

Half-and-half or evaporated milk can work in a pinch, though the sauce may be less rich.

Conclusion

Skillet Chicken in Roasted Red Pepper Sauce is a flavorful, creamy, and comforting dish that feels fancy but comes together fast. With its bold sauce and tender chicken, it’s sure to become a regular in your meal rotation. Easy enough for weeknights, yet special enough for company—this recipe is a keeper.

Skillet Chicken in Roasted Red Pepper Sauce