Roasted Red Pepper Chicken

Elevate your dinner table with this irresistible Roasted Red Pepper Chicken, a dish that combines tender, seared chicken breasts with a rich, velvety roasted red pepper sauce. Infused with the warm flavors of garlic, sweet onion, and a touch of paprika, this recipe is perfectly balanced by the creamy addition of heavy cream and the subtle heat of optional red pepper flakes. The sauce, pureed to perfection, envelops the chicken as it bakes to juicy perfection in the oven. Ready in just 45 minutes, this one-skillet meal is not only simple to prepare but also visually stunning, garnished with fresh parsley and perfect for pairing with rice, pasta, or roasted vegetables. Whether you're hosting a dinner party or enjoying a weeknight indulgence, this easy yet gourmet recipe is sure to impress.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 3 whole roasted red peppers (jarred or homemade)
• 2 tablespoons olive oil
• 3 pieces garlic cloves
• 1 medium sweet onion
• 1 cup chicken broth
• 0.5 cup heavy cream
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 0.25 teaspoon red pepper flakes (optional)
• 2 tablespoons fresh parsley (chopped)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Season the chicken breasts on both sides with paprika, dried oregano, salt, and black pepper.

Step 3

Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Sear the chicken breasts until golden brown on each side, roughly 2-3 minutes per side. Remove the chicken and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion until softened, about 4-5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Step 5

Add the roasted red peppers to the skillet and pour in the chicken broth. Stir and let the mixture simmer for 5 minutes.

Step 6

Transfer the red pepper mixture to a blender or use an immersion blender to puree until smooth. Return the sauce to the skillet.

Step 7

Stir in the heavy cream and a pinch of red pepper flakes (if using). Let the sauce simmer for 2-3 minutes to thicken slightly.

Step 8

Nestle the seared chicken breasts back into the skillet, spooning some sauce over the top of the chicken.

Step 9

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Step 10

Garnish with freshly chopped parsley before serving. Serve hot with your choice of sides such as rice, pasta, or roasted vegetables.

Nutrition Facts

Serving size	1320.9 grams (1320.9g)

Amount per serving	% Daily Value*
Calories	1915

Total Fat 93.90g	120%
Saturated Fat 35.40g	177%
Polyunsaturated Fat 2.70g
Cholesterol 712mg	237%
Sodium 3732mg	162%
Total Carbohydrate 23.60g	9%
Dietary Fiber 5.80g	21%
Total Sugars 9.90g
Protein 222.60g	445%

Vitamin D 7IU	35%
Calcium 186mg	14%
Iron 10mg	53%
Potassium 2550mg	54%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.2%

Protein: 48.7%

Carbs: 5.2%