This Chicken Breast in Roasted Pepper Sauce is one of the tastiest chicken recipes. EVER. It is ready in 30 minutes!
There are many tasty chicken recipes out there. I know. But this one… Oh boy! If you want to impress your family and guests, this Chicken in Roasted Pepper Sauce recipe is the way to go. The chicken is so tender, and the creamy sauce has ah-mazing flavor.
What I Love the Most About this Chicken Recipe
- It is both quick and high quality.
- It’s easy to sneak in veggies (such as spinach, artichokes, cherry tomatoes, asparagus, etc.).
- The roasted pepper sauce is absolutely heavenly.
- It pairs well with any side dish and can be mixed with pasta.
- It has an amazing color!
For the Chicken:
- Chicken Breast. Other parts of the chicken can be used as well. You may need to adjust the cooking time accordingly.
- Seasonings. I used salt and paprika. Cajun seasoning works really well, too.
- Oil. I especially like using avocado or olive oil in this recipe.
For the Sauce:
- Onion + Garlic. We’ll saute these with the pan drippings from the fried chicken.
- Veggie Broth. Adding a little bit of veggie or chicken broth helps to deglaze the pan, soften the onions, and bring in some additional flavors. White wine can be used instead.
- Roasted Peppers. We’ll chop half of the peppers, and puree the other half in the blender. This way, the sauce will have more texture.
- Coconut Milk. You’ll need full-fat coconut milk. Heavy cream or Half & Half can be used instead.
- Parmesan. Parmesan cheese adds a lot of flavors and helps to thicken the sauce.
- Spinach. Optional ingredient, but why not add it? You can also add artichoke hearts or tomatoes.
- Red Pepper Flakes. Brings a bit of heat to the sauce.
How to Make Chicken in Roasted Pepper Sauce
1. Puree 6 oz. of roasted pepper in a smoothie cup, or with a hand chopper, until smooth. Chop the remaining 6 oz. of peppers. Set aside.
2. Season the chicken with salt and paprika.
3. Add about 2 tablespoons of avocado oil to a large non-stick skillet. When it’s hot, add the chicken and fry for about 4-5 minutes on each side, until just cooked through. Remove the chicken from the skillet.
4. To the same skillet, add the onions and garlic. Cook, stirring, for 2 minutes and then add the vegetable or chicken broth. Keep cooking until the liquid evaporates and the onions soften nicely.
5. Add the chopped and pureed peppers. Cook, stirring occasionally, for 7-10 minutes, until it starts looking thicker, and the roasted peppers sweeten.