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For Creamy Roasted Red Pepper Chicken, you will need: - 4 boneless, skinless chicken breasts - 1 jar (12 oz) roasted red peppers, drained and chopped - 1 cup heavy cream - 1 cup chicken broth - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1/2 teaspoon salt - 1/4 teaspoon black pepper - Fresh basil for garnish You can swap heavy cream with: - Coconut milk for a dairy-free option - Plain Greek yogurt for a lighter creaminess - Whole milk mixed with a bit of flour for thickness If you don’t have roasted red peppers, use fresh peppers. Roast them yourself by charring them over an open flame or in the oven. Using fresh ingredients boosts flavor. Fresh garlic adds a sharp taste. Good quality chicken ensures juicy bites. Fresh basil gives a nice aroma and color. Always choose the best you can find. This makes your dish pop with flavor. {{ingredient_image_1}} Start by gathering all your ingredients. You will need: - 4 boneless, skinless chicken breasts - 1 jar (12 oz) roasted red peppers, drained and chopped - 1 cup heavy cream - 1 cup chicken broth - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1/2 teaspoon salt - 1/4 teaspoon black pepper - Fresh basil for garnish Next, preheat your oven to 400°F (200°C). This step is key for cooking the chicken evenly. In a large oven-safe skillet, heat the olive oil over medium-high heat. Season the chicken breasts with salt and black pepper. Place them in the skillet. Sear each side for about 5 minutes until they are golden brown. After that, remove the chicken from the skillet and set it aside. In the same skillet, add the minced garlic. Sauté it for about 1 minute until it smells great. Then, stir in the chopped roasted red peppers. Pour in the chicken broth and heavy cream next. Add the onion powder and smoked paprika. Bring this mix to a gentle simmer. Return the seared chicken breasts to the skillet. Make sure they are well submerged in the creamy sauce. Now, transfer the skillet to your preheated oven. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). This ensures that your chicken is safe to eat and super juicy. Once cooked, take it out and let it rest for a few moments. This helps lock in the flavors. Finally, garnish with fresh basil before serving. Enjoy your creamy roasted red pepper chicken! When making creamy roasted red pepper chicken, avoid overcooking the chicken. If you cook it too long, it can dry out. Another mistake is not using enough seasoning. Salt and pepper enhance the dish's flavor, so use them generously. Lastly, don't skip the resting time after baking. Letting it rest allows the juices to redistribute, making the chicken juicier. To get the best flavor, start with high-quality roasted red peppers. They boost the dish's taste. Use fresh garlic instead of garlic powder for a stronger flavor. Incorporating smoked paprika adds depth, so don’t skip it. If you want a little kick, add a pinch of red pepper flakes. For extra creaminess, consider using a splash of white wine in the sauce. You will need a large oven-safe skillet for this dish. A good knife helps chop the garlic and peppers finely. A meat thermometer ensures the chicken reaches 165°F. For serving, a nice platter or bowl enhances presentation. Lastly, keep a wooden spoon handy for mixing the sauce, and have a cutting board for easy prep. Pro Tips Perfectly Sear the Chicken: Make sure your skillet is hot enough before adding the chicken to get that golden-brown crust. This locks in the juices for a tender result. Customize the Creaminess: If you want a lighter version, substitute half of the heavy cream with milk or use a low-fat cream alternative. Enhance the Flavor: Add a splash of white wine or lemon juice to the sauce for a tangy twist that complements the roasted red peppers beautifully. Resting the Chicken: Allow the chicken to rest for a few minutes after baking. This step helps redistribute the juices for a moist and flavorful dish. {{image_2}} To make a spicy version, add crushed red pepper flakes to the sauce. Start with 1 teaspoon and adjust to your taste. You can also use spicy roasted red peppers if you want more heat. The spicy sauce will give your dish a nice kick. It pairs well with the creamy texture and bright flavors. For a vegetarian take, swap chicken for firm tofu or chickpeas. Use the same cooking method to keep the dish simple. You can sauté the tofu until golden brown, just like the chicken. Make sure to add enough salt and pepper for flavor. This way, everyone can enjoy the creamy roasted red pepper sauce. This dish goes well with many sides. Here are some tasty options to try: - Garlic mashed potatoes - Pasta, such as fettuccine or penne - Steamed broccoli or green beans - A fresh garden salad with vinaigrette - Crusty bread for dipping in the sauce These sides will complement the creamy roasted red pepper chicken nicely. They add balance and texture to your meal. After enjoying your Creamy Roasted Red Pepper Chicken, let it cool to room temperature. Place the chicken and sauce in an airtight container. This keeps it fresh. Store it in the fridge for up to 3 days. If you want to extend its life, consider freezing it. For reheating, use the oven or stovetop. If using the oven, preheat to 350°F (175°C). Place the chicken in an oven-safe dish. Cover it with foil to keep moisture in. Heat for about 20 minutes or until warmed through. For the stovetop, use a skillet over low heat. Add a splash of chicken broth to keep it creamy. Stir gently until heated. To freeze, first cool the chicken and sauce. Then, portion it into freezer bags or containers. Remove as much air as possible to prevent freezer burn. Label each bag with the date and contents. You can freeze it for up to 3 months. When ready to eat, thaw it overnight in the fridge before reheating. This keeps the flavors intact. You can use chicken thighs if you want. They stay juicy and tender. You can also try turkey cutlets or even tofu for a vegetarian twist. These options work well in the creamy sauce. Just remember to adjust cooking times as needed. Yes, you can! This dish tastes great when made ahead. Prepare it up to the baking step. Then store it in the fridge for up to two days. When ready, bake it straight from the fridge. It may need a few extra minutes to cook through. Check the internal temperature with a meat thermometer. It should read 165°F (75°C). If you cut into the chicken, the juices should run clear, not pink. Let it rest for a few minutes before slicing. This helps keep the chicken juicy. This article covered the key steps to make Creamy Roasted Red Pepper Chicken. We discussed ingredients, cooking methods, and helpful tips for the best taste. You also learned how to store and reheat leftovers properly. Remember, fresh ingredients boost your dish's flavor significantly. Choose your variations carefully to suit your taste. With practice, you can avoid common mistakes. Enjoy cooking and impress others with your meal!

Creamy Roasted Red Pepper Chicken

A delicious and creamy chicken dish featuring roasted red peppers and a rich sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 jar roasted red peppers, drained and chopped
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • to taste leaves fresh basil for garnish

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large oven-safe skillet, heat the olive oil over medium-high heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Sear the chicken for about 5 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
  • Stir in the chopped roasted red peppers, chicken broth, heavy cream, onion powder, and smoked paprika. Bring the mixture to a gentle simmer.
  • Return the seared chicken breasts to the skillet, ensuring they are submerged in the creamy sauce.
  • Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F or 75°C).
  • Once cooked, remove from the oven and let it rest for a few minutes before serving.
  • Garnish with fresh basil before serving for an added touch of flavor and color.

Notes

Serve over garlic mashed potatoes or pasta for a complete meal.
Keyword chicken, creamy, roasted red pepper