Description

This Skillet Chicken in Roasted Red Pepper Sauce is creamy, smoky, and bursting with flavor. Juicy pan-seared chicken breasts are smothered in a rich, velvety sauce made with roasted red peppers, garlic, and a splash of cream. It’s a one-pan meal that comes together in under 30 minutes—perfect for busy weeknights or date-night dinners!

Ingredients

4 boneless, skinless chicken breasts (or thighs)
Salt and black pepper, to taste
1 teaspoon garlic powder
1 tablespoon olive oil
1 tablespoon butter

For the Roasted Red Pepper Sauce:

1 (12 oz) jar roasted red peppers, drained
3 cloves garlic
1/2 cup chicken broth
1/2 cup heavy cream (or half-and-half)
1/4 cup grated Parmesan cheese
1/2 teaspoon smoked paprika
Salt and pepper, to taste
Optional: red pepper flakes for a little heat
Fresh basil or parsley, for garnish

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Instructions

Prep the chicken: Season chicken on both sides with salt, pepper, and garlic powder.
Sear the chicken: Heat olive oil and butter in a large skillet over medium heat. Add chicken and sear for 5–6 minutes per side, or until golden brown and cooked through. Transfer to a plate and keep warm.
Make the sauce: In a blender or food processor, combine roasted red peppers, garlic, and chicken broth. Blend until smooth.
Simmer the sauce: Pour the pepper mixture into the same skillet. Stir in heavy cream, Parmesan, smoked paprika, and a pinch of salt and pepper. Let it simmer for 3–5 minutes, stirring occasionally, until slightly thickened.
Bring it all together: Return the chicken to the skillet and spoon the sauce over the top. Let it simmer for another 2–3 minutes to warm through.
Serve: Garnish with chopped basil or parsley and serve with pasta, rice, or crusty bread.

Notes

For a dairy-free version, swap cream with coconut milk and skip the Parmesan.
This sauce also pairs beautifully with shrimp or grilled veggies.

Add sautéed spinach or mushrooms for extra flavor and texture.