Description
Succulent skillet chicken in roasted red pepper sauce delivers Mediterranean passion straight to dinner tables. Rich, creamy sauce and tender chicken create an irresistible meal you’ll crave again and again.
Ingredients
Scale
- 4 chicken breasts (boneless, skinless)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and pepper (to taste)
- 1 small onion (finely chopped)
- 2 garlic cloves (minced)
- 1 cup roasted red peppers (jarred, drained, chopped)
- 1 tablespoon butter
- ½ cup chicken broth
- ½ cup heavy cream
- ½ teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- ½ cup Parmesan cheese (grated)
- Basil or parsley (fresh, for garnish)
Instructions
- Prepare Chicken: Pat chicken dry and generously season with paprika, garlic powder, salt, and pepper. Sear in hot olive oil over medium-high heat until golden and fully cooked, approximately 6-7 minutes per side. Transfer to a plate and reserve.
- Create Sauce Base: In the same skillet, reduce heat and melt butter. Sauté onions until translucent, then add minced garlic and roasted red peppers. Cook briefly to develop robust flavors and release aromatic compounds.
- Develop Sauce Texture: Transfer skillet contents to a blender, incorporating chicken broth. Pulse until achieving a silky, uniform consistency. Return mixture to skillet over medium-low heat.
- Enhance Sauce Complexity: Incorporate cream, Italian seasoning, red pepper flakes, and Parmesan cheese. Gently simmer, allowing sauce to thicken and ingredients to meld, creating a luxurious, velvety texture.
- Reunite Protein and Sauce: Reintroduce seared chicken to the skillet, coating generously with the roasted red pepper sauce. Warm thoroughly to ensure optimal temperature and flavor integration.
- Presentation: Garnish with fresh chopped basil or parsley. Serve immediately alongside preferred accompaniments like pasta, mashed potatoes, or crusty artisan bread.
Notes
- Temper cream gradually and stir constantly to avoid curdling, ensuring a smooth, velvety sauce texture without lumps.
- Toast spices briefly in the skillet before adding other ingredients to intensify their aromatic profiles and enhance overall taste complexity.
- Use a meat thermometer to check internal temperature reaches 165°F, preventing dryness while guaranteeing food safety and juicy chicken.
- Swap heavy cream with coconut milk for dairy-free version, or use Greek yogurt for lower-fat alternative without compromising sauce richness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg