Creamy Roasted Red Pepper Chicken Recipe

I have a fresh take on Chicken Roasted Peppers that combines tender boneless chicken, aromatic garlic, and vibrant roasted red bell peppers immersed in a luscious cream sauce enriched with oregano, smoked paprika, and chicken broth. Each bite delivers a satisfying blend of robust flavors that invites a closer look.

I’ve been playing around with flavors in my kitchen lately and I came up with a twist on chicken recipes I’ve had before. I started with 4 boneless skinless chicken breasts seasoned with salt and pepper and seared them in olive oil until they got a nice color.

Then i added sliced roasted red bell peppers and minced garlic, which gave the dish a kick you don’t expect from a standard chicken recipe with peppers. The sauce is made with heavy cream and chicken broth, along with dried oregano, smoked paprika and a hint of red pepper flakes giving it a slight fire.

This dish reminded me a bit of some of the classic red sauce chicken recipes i’ve seen online, yet it has a unique twist that makes it stand out. I had a blast making it and its simplicity and depth makes it a fun meal to enjoy with roasted vegetables later.

Enjoy experimenting with this one!

Why I Like this Recipe

1. I really like how easy this recipe is to make—even if I’m not a master chef, I can still whip up a tasty meal without too much hassle.
2. I love the creamy sauce with roasted red pepper because it gives the chicken a rich flavor that’s both comforting and a little bit fancy.
3. I appreciate the way the spices like smoked paprika and red pepper flakes add a subtle kick to the dish, making it more interesting without being overwhelming.

Ingredients

Ingredient Quantities

• 4 boneless, skinless chicken breasts (about 1.5 lbs total)
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 large roasted red bell pepper, sliced (jarred ones work fine too)
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes

How to Make this

1. Preheat your oven to 375°F. Season the chicken breasts on both sides with salt and pepper.

2. Heat the olive oil in a large skillet over medium-high heat and sear the chicken for about 3-4 minutes each side until they get a nice brown color.

3. Once browned, remove the chicken from the pan and set aside.

4. In the same skillet, lower the heat to medium and add the minced garlic. Stir it around for about a minute so it becomes fragrant but doesn’t burn.

5. Now add the sliced roasted red bell pepper to the pan and cook it with the garlic for another minute.

6. Pour in the heavy cream and chicken broth. Stir in the dried oregano, smoked paprika, and red pepper flakes.

7. Bring the mixture to a gentle simmer and let it cook for about 3 minutes, stirring occasionally.

8. Return the browned chicken breasts to the skillet, spooning some of the sauce over them.

9. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through.

10. Remove from the oven and let it rest for a few minutes before serving with your favorite roasted vegetables. Enjoy!

Equipment Needed

1. Oven (preheat to 375°F)
2. Large oven-safe skillet
3. Spatula or tongs for flipping the chicken
4. Measuring cups and spoons
5. Knife and cutting board for mincing garlic and slicing the pepper
6. Wooden spoon for stirring the sauce
7. Plate to rest the chicken after baking

FAQ

Creamy Roasted Red Pepper Chicken Recipe Substitutions and Variations

• Instead of chicken breasts, you could use boneless, skinless chicken thighs. They’re a bit juicier and can make the dish extra flavorful.
• If you don’t have olive oil, try using avocado oil or even vegetable oil. They work just as well in the recipe.
• Out of heavy cream? Mix 3/4 cup milk with 1/4 cup melted butter as a substitute. It thickens up nicely when heated.
• If you’re short on chicken broth, a good quality vegetable broth can do the trick without sacrificing too much flavor.
• And if you can’t find a roasted red bell pepper, you can roast a fresh red bell pepper yourself. It might take a bit longer, but it’s totally worth it.

Pro Tips

1. Make sure your pan is real hot when you sear the chicken so you get that nice brown crust that adds extra flavor. You dont want it steaming in its own juices.
2. Be careful with the garlic – stir it constantly on medium heat so it doesnt burn and turn bitter. Burnt garlic will mess up the sauce!
3. If you’re using jarred red bell peppers, try to drain off any extra liquid before adding them to the pan so you don’t get a watery sauce.
4. Let the chicken rest a little after taking it out of the oven; this helps the juices redistribute and makes the chicken taste much better.