Go Back

Roasted Red Pepper Chicken

Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 jar 12 oz roasted red peppers, drained and chopped
  • 1/4 cup chicken broth
  • 3 cloves garlic minced
  • 1 small onion chopped
  • 1/4 cup heavy cream
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley for garnish optional

Method
 

  1. Instructions: 1 Preheat your oven to 375°F (190°C).
  2. Season the chicken breasts with salt, pepper, and smoked paprika on both sides.
  3. In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear on both sides until golden brown, about 3-4 minutes per side.
  4. Remove the chicken from the skillet and set aside.
  5. In the same skillet, add the chopped onion and cook for 3-4 minutes until softened.
  6. Add the minced garlic and cook for another minute until fragrant.
  7. Add the chopped roasted red peppers and chicken broth to the skillet. Stir well to combine.
  8. Use an immersion blender to blend the sauce until smooth. If you don't have an immersion blender, transfer the mixture to a regular blender, blend until smooth, and then return the sauce to the skillet.
  9. Stir in the heavy cream and dried oregano, bringing the sauce to a simmer.
  10. Return the seared chicken breasts to the skillet, spooning some of the sauce over the top.
  11. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through.
  12. Remove from the oven and let the chicken rest for a few minutes.
  13. Garnish with fresh parsley if desired and serve hot.
  14. Notes: Leftovers are absolutely delicious and make for a great next-day lunch.
  15. Serve with a side of rice or mashed potatoes for a complete meal.
  16. This sauce is so versatile—you can use it with pasta or over veggies too!