Go Back

Roasted Red Pepper Chicken

Print 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. 1. Heat oven to 375°F (190°C).
  2. Season both sides of chicken with salt, pepper, and paprika.
  3. Heat oil in a large oven-safe skillet over medium-high; sear chicken 3-4 minutes per side until golden.
  4. Remove chicken; set aside.
  5. Cook onion in same skillet 3-4 minutes until softened.
  6. Add garlic; cook another minute until fragrant.
  7. Stir in roasted peppers and broth.
  8. Blend sauce smooth with an immersion blender, or transfer to a regular blender, blend, and return to skillet.
  9. Stir in cream and oregano; bring to a simmer.
  10. Return chicken; spoon sauce over top.
  11. Bake 20-25 minutes until chicken is cooked through.
  12. Rest a few minutes.
  13. Garnish with optional parsley; 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!