Roasted Red Pepper Chicken

Tender, juicy chicken cutlets smothered in a rich roasted red pepper cream sauce with garlic, Parmesan, and fresh basil. This flavorful, comforting dish is perfect served over pasta, rice, or with warm crusty bread to soak up every drop.

Why You’ll Love This Recipe

This recipe transforms simple chicken breasts into a restaurant-quality meal in just about 50 minutes. The roasted red peppers give the sauce a naturally sweet, smoky depth, while cream and Parmesan make it luxuriously smooth. Fresh basil adds a bright herbal note to balance the richness. It’s elegant enough for guests but easy enough for a weeknight.

Ingredients

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

Chicken
1 tsp paprika
¾ tsp kosher salt
1 tsp garlic powder
½ tsp black pepper
2 lbs chicken breasts, cut into 6–8 cutlets
1 tbsp salted butter
1 tbsp oil

Sauce
1 tbsp oil
1 shallot, diced
4 cloves garlic, minced
1 (12 oz) jar roasted red peppers, drained & diced
½ tsp kosher salt
¼ tsp black pepper
½ cup chicken stock
1 cup heavy cream
½ cup Parmesan cheese, fresh grated
2 tbsp fresh basil, chopped

Directions

1. Season chicken: In a small bowl, mix paprika, salt, garlic powder, and black pepper. Sprinkle evenly over both sides of the chicken cutlets.

2. Cook chicken: Heat butter and 1 tbsp oil in a 12-inch skillet over medium heat. Add chicken and cook for 5–7 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.

3. Start sauce: Add remaining 1 tbsp oil to the same skillet. Sauté shallot and garlic for 1 minute until fragrant. Add roasted red peppers and cook for 4–6 minutes, stirring occasionally. Season with salt and pepper.

4. Make it creamy: Stir in chicken stock and heavy cream. Bring to a gentle simmer for 5 minutes. Add Parmesan cheese and stir until melted and smooth, about 2 minutes.

5. Combine: Return chicken to the skillet, coating with sauce. Simmer for 10 minutes to allow flavors to meld.

6. Serve: Garnish with fresh basil and serve hot with rice, pasta, or crusty bread.

Servings and timing

Servings: 6
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Calories: 414 per serving

Variations

• Blended sauce: For a silky smooth sauce, blend the roasted red peppers and cream before adding to the skillet.

• Spicy kick: Add a pinch of red pepper flakes or cayenne to the sauce.

• Cheese swap: Use Pecorino Romano for a sharper, saltier flavor.

• Low-carb: Serve over sautéed zucchini noodles or cauliflower rice.

• Herb variation: Replace basil with fresh parsley or thyme for a different flavor profile.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or chicken stock to keep the sauce smooth. Freezing is possible, but the cream sauce may separate slightly upon thawing.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless thighs work well and stay extra juicy.

Do I have to use heavy cream?

You can substitute with half-and-half, but the sauce will be less rich and slightly thinner.

Can I make this ahead?

Yes, cook the chicken and sauce separately, store in the fridge, and combine when reheating.

How do I keep the chicken from overcooking?

Cook just until the internal temperature reaches 165°F, then let it finish in the sauce.

Can I make it dairy-free?

Yes, use coconut cream and a dairy-free Parmesan alternative.

What pasta pairs best?

Fettuccine, linguine, or penne work wonderfully to soak up the sauce.

Can I roast my own red peppers?

Absolutely — char them over a flame or roast in the oven, peel off skins, and dice.

How can I thicken the sauce?

Simmer uncovered for a few extra minutes, or whisk in a teaspoon of cornstarch mixed with water.

Does blending the sauce change the flavor?

It won’t change the taste much, but it creates a smoother, more elegant texture.

Can I add vegetables?

Yes, spinach, mushrooms, or zucchini make great additions to this dish.

Conclusion

Roasted Red Pepper Chicken is a flavorful, creamy, and satisfying main dish that elevates everyday chicken into something special. With its savory sauce, fresh herbs, and versatile serving options, it’s a recipe you’ll want to keep in your regular dinner rotation.

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