This Roasted Red Pepper Creamy Chicken is so easy and delicious! This is a 30 minutes, skillet meal that can be easily put together and is it just perfect for busy weekday nights. It can be served with pasta or rice and the best part: this is also a one pan meal.
One pan meal is my weekday mantra. And if I can prep some sides (rice and pasta hello!) to last me for a couple days, that is the perfect week. 🙂
This recipe is so good that it might be on your weekly menu for many many nights.
Roasted Pepper Creamy Chicken
Sautee chicken in a rich roasted red pepper creamy sauce
- Cast Iron Skillet
- 3 Chicken Breast
- 2/3 cup Roasted Red Pepper in water (drained and pureed in food processor)
- 1/2 Onion
- 1 tbsp Smoked Paprika
- 1/2 cup Heavy Cream
- 1 tbsp Starch
- 1 tbsp fresh Thyme
- 2 tbsp olive oil
- 1 tbsp butter
- Salt and Pepper to taste
- Cut each chicken in half and season with salt, pepper, smoked paprika and coat it with starch.2. Add the oil to a skillet and heat in in medium high. Cook the chicken for about 4 minutes on each side until cooked through and slightly brown. Transfer to a plate and cover to keep it warm.3. Add the butter and onions to the skilled and cook for about 3 minutes. Add the pureed roasted pepper and fresh thyme, cook for additional 2 minutes. add the heavy cream and stir until mixture is thick and creamy.4. Add back the chicken and toss the sauce to coat it. Garnish with additional thyme if desired and serve.
If you want more sauce you can add one cup of chicken broth with one tbsp. of starch to the roasted pepper mixture before you add the chicken back in the skillet. This might be handy if you are serving it with pasta instead of rice.
Tried this recipe?Let us know how it was!