This Roasted Red Pepper Chicken combines tender chicken with a velvety, smoky red pepper sauce for a restaurant-quality meal made easily at home. The vibrant, garlicky sauce clings perfectly to the chicken, creating a comforting yet elegant dish. It’s a staple recipe that delivers incredible flavor with minimal effort.
Love Roasted Red Pepper Chicken? So do we! If you're into Chicken Breast Recipes or curious about Christmas Cookie, you'll find plenty of inspiration below.
Why You’ll Love This Roasted Red Pepper Chicken
- Maximal flavor, minimal effort: Jarred roasted red peppers provide a deep, smoky base without the work.
- Dreamy, creamy sauce: Blended with cream and Parmesan for a luxuriously smooth coating.
- Versatile crowd-pleaser: Excellent over pasta, polenta, or mashed potatoes.
- Meal prep friendly: Reheats beautifully, with flavors improving overnight.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 jar (12 oz / 340 g) roasted red peppers, drained
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated parmesan cheese
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- To taste salt and black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Tools: A large, oven-safe skillet, blender or immersion blender, and measuring spoons/cups.
Notes: Don’t skip the smoked paprika—it reinforces the smoky notes. A rich chicken broth builds a deep flavor foundation.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 38 g |
| Fat: | 21 g |
| Carbs: | 9 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Chicken Thickness Matters. If your chicken breasts are very thick, I highly recommend pounding them to an even ½-inch thickness. This ensures they cook quickly and evenly, staying juicy instead of drying out around the edges while the center cooks through.
- Don’t Rinse Your Jarred Peppers. You want to drain the liquid from the jar, but there’s no need to rinse the peppers under water. A little of that briny liquid is fine and can contribute to the flavor. Just give them a good shake in the colander.
- Fresh vs. Jarred Garlic. For this recipe, fresh minced garlic is truly best. That sharp, pungent flavor mellows perfectly into the creamy sauce. The pre-minced stuff in jars can sometimes have a slightly off or metallic taste that you don’t want here.
- Get Your Pan Nice and Hot. When you sear the chicken, you want to hear a definite sizzle as it hits the pan. A hot pan is key for getting a beautiful golden-brown crust, which adds tons of flavor and texture to the final dish.
How to Make Roasted Red Pepper Chicken
Step 1: Pat the chicken breasts completely dry with paper towels and season generously on both sides with salt, pepper, and the smoked paprika. This is your first layer of flavor, so don’t be shy. Meanwhile, heat the olive oil in your large skillet over medium-high heat until it shimmers.
Step 2: Carefully add the chicken to the hot skillet. You should hear a confident sizzle. Cook for about 5-7 minutes per side, without moving them, until they develop a deep golden-brown crust and are cooked through. The internal temperature should read 165°F (74°C). Transfer the chicken to a clean plate and set aside. It will finish releasing its juices and continue to carry-over cook.
Step 3: Reduce the heat to medium and add the diced onion to the same skillet. You’ll notice all those browned bits left from the chicken—that’s flavor gold! Sauté the onion for about 5 minutes until it becomes soft and translucent. If the pan seems dry, add a tiny splash of broth to help scrape up those bits.
Step 4: Add the minced garlic and dried oregano to the skillet and cook for just one minute until fragrant. You don’t want the garlic to burn, as it will turn bitter. Stir constantly to keep it moving.
Step 5: Now, to the blender! Combine the drained roasted red peppers, the onion and garlic mixture from the skillet, and the ½ cup of chicken broth. Blend on high until the mixture is completely smooth and velvety. This might take a full minute. An immersion blender directly in the skillet works perfectly here too if you have one.
Step 6: Pour the smooth red pepper puree back into the skillet. Stir in the heavy cream and grated parmesan cheese over low heat. Let the sauce simmer gently for 3-4 minutes, stirring occasionally, until it thickens slightly and becomes a beautiful, uniform coral color. Taste it and adjust the seasoning with more salt and pepper if needed.
Step 7: Return the cooked chicken breasts and any accumulated juices on the plate back to the skillet, nestling them into the sauce. Spoon some of the sauce over the top of each piece. Let everything heat through together for 2-3 minutes so the flavors can marry.
Step 8: Finally, garnish with the freshly chopped parsley for a pop of color and freshness. Serve immediately, making sure to spoon plenty of that incredible sauce over each portion. It’s the best part!
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months; sauce may separate slightly upon thawing.
- Reviving: Reheat gently on the stovetop, adding a splash of broth or cream to loosen the sauce.
Serving Suggestions
Complementary Dishes
- Creamy Parmesan Polenta — The soft, creamy texture is the ultimate base for soaking up every last drop of the red pepper sauce.
- Garlic Mashed Potatoes — A classic, comforting pairing. The garlicky notes in the potatoes echo the flavors in the sauce beautifully.
- Buttered Egg Noodles or Fettuccine — A simple, no-fuss option that turns this into a hearty pasta dish the whole family will love.
Drinks
- A Crisp Pinot Grigio — Its bright acidity and citrus notes cut through the richness of the creamy sauce perfectly.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are wonderfully refreshing and palate-cleansing.
- A Light Italian Red — Like a Chianti, which has enough acidity to stand up to the dish without overpowering the delicate pepper flavor.
Something Sweet
- Lemon Sorbet — The ultimate palate cleanser. Its sharp, clean citrus flavor is the perfect finish after a rich, savory meal.
- Dark Chocolate Affogato — A scoop of vanilla ice cream or gelato with a shot of hot espresso poured over it feels decadent and sophisticated.
- Almond Biscotti — For a little crunch with your coffee or tea, these are simple, not too sweet, and the nuttiness is a lovely complement.
Top Mistakes to Avoid
- Overcooking the Chicken. This is the quickest way to end up with dry, tough meat. Remember that the chicken will continue to cook a little after you take it out of the pan (carry-over cooking). Pull it at 165°F and let it rest.
- Blending the Sauce While It’s Too Hot. If you’re using a standard blender, be cautious. Heat expands and can blow the lid off, creating a huge (and dangerous) mess. Let the pepper-onion mixture cool for a few minutes, or remove the center cap from the blender lid and cover it with a towel to allow steam to escape.
- Skipping the Sear on the Chicken. That beautiful brown crust isn’t just for looks—it’s packed with flavor thanks to the Maillard reaction. It adds a crucial textural and taste dimension that you’ll miss if you just boil or poach the chicken in the sauce.
- Adding the Cream Too Early or Boiling the Sauce. If you add the cream and then let the sauce boil vigorously, it can sometimes separate or become greasy. Keep the heat low to medium-low once the dairy is in, and just let it simmer gently.
Expert Tips
- Tip: For an extra layer of smoky flavor, add a tiny pinch of cayenne pepper or a few dashes of your favorite hot sauce to the sauce when you blend it. It won’t make it spicy, just more complex and interesting.
- Tip: If your sauce seems a bit too thin after blending, let it simmer for a few extra minutes to reduce and thicken. If it’s too thick, simply whisk in a tablespoon or two of additional chicken broth until it reaches your desired consistency.
- Tip: To make this dish ahead of time, cook the chicken and sauce completely, let it cool, and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce if needed.
- Tip: For a richer, deeper color and flavor, you can briefly char a fresh red bell pepper over a gas flame or under the broiler until blackened, then steam it in a bowl covered with plastic wrap. Peel off the skin and use it along with the jarred peppers.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Bone-in, skin-on thighs would be fantastic for even more flavor. Just note that they will take a bit longer to cook through—closer to 10-12 minutes per side. The dark meat stays incredibly juicy and pairs wonderfully with the robust sauce. You may want to remove the skin after searing if you prefer, to avoid it becoming soggy in the sauce.
My sauce turned out a bit grainy. What happened?
This can sometimes happen if the sauce gets too hot after the dairy is added, causing the proteins to tighten up. Another culprit could be pre-grated parmesan, which often contains anti-caking agents that don’t melt as smoothly. For the silkiest sauce, use freshly grated parmesan and avoid letting the sauce boil after the cream and cheese are in.
Is there a way to make this recipe dairy-free?
Yes, you can! Substitute the heavy cream with full-fat canned coconut milk—it provides a similar richness and creaminess. For the parmesan, you can either omit it or use a sprinkle of nutritional yeast for a cheesy, umami flavor. The result will be different but still deliciously creamy.
Can I freeze the leftovers?
You can, but with a caveat. The creamy sauce may separate slightly upon thawing and reheating, changing the texture. It will still taste great, but it might not be as velvety. To help, thaw it overnight in the fridge and then reheat it very gently on the stovetop, whisking constantly as it warms up to re-emulsify the sauce.
What can I do with leftover roasted red pepper sauce?
So many things! It’s fantastic as a dip for crusty bread, swirled into scrambled eggs, tossed with roasted vegetables, or even as a unique pizza sauce. It’s too good to waste, so get creative! I’ve even thinned it out with a little more broth and used it as a soup base.
Roasted Red Pepper Chicken
Make this easy Roasted Red Pepper Chicken with a creamy, smoky sauce for a restaurant-quality meal at home. Ready in 40 minutes! Get the recipe now.
Ingredients
For the main ingredients:
-
4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
-
1 tbsp olive oil
-
1 medium yellow onion (diced)
-
3 cloves garlic (minced)
-
1 jar roasted red peppers (12 oz / 340 g, drained)
-
1/2 cup chicken broth
-
1/2 cup heavy cream
-
1/4 cup grated parmesan cheese
-
1 tsp smoked paprika
-
1/2 tsp dried oregano
-
salt and black pepper (to taste)
-
2 tbsp fresh parsley (chopped, for garnish)
Instructions
-
Pat the chicken breasts completely dry with paper towels and season generously on both sides with salt, pepper, and the smoked paprika. This is your first layer of flavor, so don't be shy. Meanwhile, heat the olive oil in your large skillet over medium-high heat until it shimmers.01
-
Carefully add the chicken to the hot skillet. You should hear a confident sizzle. Cook for about 5-7 minutes per side, without moving them, until they develop a deep golden-brown crust and are cooked through. The internal temperature should read 165°F (74°C). Transfer the chicken to a clean plate and set aside. It will finish releasing its juices and continue to carry-over cook.02
-
Reduce the heat to medium and add the diced onion to the same skillet. You’ll notice all those browned bits left from the chicken—that’s flavor gold! Sauté the onion for about 5 minutes until it becomes soft and translucent. If the pan seems dry, add a tiny splash of broth to help scrape up those bits.03
-
Add the minced garlic and dried oregano to the skillet and cook for just one minute until fragrant. You don't want the garlic to burn, as it will turn bitter. Stir constantly to keep it moving.04
-
Now, to the blender! Combine the drained roasted red peppers, the onion and garlic mixture from the skillet, and the ½ cup of chicken broth. Blend on high until the mixture is completely smooth and velvety. This might take a full minute. An immersion blender directly in the skillet works perfectly here too if you have one.05
-
Pour the smooth red pepper puree back into the skillet. Stir in the heavy cream and grated parmesan cheese over low heat. Let the sauce simmer gently for 3-4 minutes, stirring occasionally, until it thickens slightly and becomes a beautiful, uniform coral color. Taste it and adjust the seasoning with more salt and pepper if needed.06
-
Return the cooked chicken breasts and any accumulated juices on the plate back to the skillet, nestling them into the sauce. Spoon some of the sauce over the top of each piece. Let everything heat through together for 2-3 minutes so the flavors can marry.07
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Finally, garnish with the freshly chopped parsley for a pop of color and freshness. Serve immediately, making sure to spoon plenty of that incredible sauce over each portion. It’s the best part!08
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