Description
This creamy skillet chicken features juicy seared chicken breasts smothered in a silky roasted red pepper sauce made with garlic, herbs, and Parmesan. It’s smoky, rich, and full of bold flavor – perfect served over pasta, rice, or veggies.
Ingredients
For the Chicken:
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4 boneless, skinless chicken breasts
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1 tsp smoked paprika
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1/2 tsp garlic powder
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Salt and pepper, to taste
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2 tbsp olive oil
For the Roasted Red Pepper Sauce:
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1 tbsp butter
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 cup jarred roasted red peppers, drained and chopped
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1/2 cup chicken broth
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1/2 cup heavy cream
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1/2 tsp Italian seasoning
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1/2 tsp red pepper flakes (optional)
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1/2 cup grated Parmesan cheese
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Fresh basil or parsley, for garnish
Instructions
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Season and sear the chicken:
Pat chicken dry and season both sides with paprika, garlic powder, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat.
Sear chicken 6–7 minutes per side, until golden and cooked through. Remove and set aside. -
Make the sauce:
In the same skillet, reduce heat to medium. Add butter and sauté onion for 3–4 minutes until soft.
Add garlic and cook 1 minute more.
Stir in roasted red peppers and cook for 2 minutes. -
Blend the sauce:
Transfer contents to a blender, add chicken broth, and blend until smooth.
Return to skillet over medium-low heat. -
Finish the sauce:
Stir in cream, Italian seasoning, red pepper flakes, and Parmesan. Simmer 3–4 minutes until thickened.
Taste and adjust seasoning if needed. -
Bring it together:
Return chicken to the skillet and spoon sauce over the top.
Simmer for 2–3 minutes until everything is heated through. -
Serve:
Garnish with chopped basil or parsley and serve hot over pasta, mashed potatoes, or crusty bread.
Notes
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Make it dairy-free by swapping cream for coconut milk and omitting Parmesan.
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Want extra flavor? Add a splash of white wine with the broth.
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Great with roasted veggies or sautéed spinach on the side.