Roasted Red Pepper Chicken

Roasted red pepper chicken is the kind of weeknight meal that tastes restaurant-worthy but feels right at home. The silky sauce clings to tender chicken cutlets and just begs to be spooned over buttery rice or simple pasta. The first time I made this, my family could not believe how quick it came together and it instantly made its way into our regular rotation.

The ease of making the sauce in the same pan as the chicken means fewer dishes—always a win in my book. The roasted red peppers add a slightly sweet savory twist that even picky eaters love. Every time I serve this, I am asked for the recipe.

Ingredients

• Paprika: adds warmth and depth seek out a Spanish variety for smokiness
• Kosher salt: brings out the flavors of both chicken and sauce flaky salt seasons more evenly
• Garlic powder: layers savory flavor without fuss choose fresh and aromatic powder
• Black pepper: adds gentle heat grind fresh for more punch
• Chicken breasts: sliced into cutlets for quick even cooking choose organic or air chilled for best flavor
• Salted butter: makes the chicken rich and golden use a high quality butter for browning
• Neutral oil: keeps the chicken from sticking a good olive oil or avocado oil both work well
• Shallot: creates a sweet subtle flavor base pick a firm and glossy one
• Garlic cloves: give the sauce bright zippy notes go for plump fresh cloves
• Roasted red peppers: bring sweetness and color jarred is easiest just drain them well
• Chicken stock: creates depth use homemade or low sodium for better control
• Heavy cream: gives the sauce its luxurious texture choose high fat cream for richness
• Grated Parmesan cheese: amps up flavor and adds salty tang always grate it fresh for meltability
• Fresh basil: brightens the whole dish fragrant basil perks up creamy sauces beautifully

Step-by-Step Instructions

Mix the Spice Blend:

Combine paprika kosher salt garlic powder and black pepper in a bowl using a spoon. This gives you even seasoning for each cutlet and brings out the flavor of the chicken from the start.

Season the Chicken:

Lay out your chicken cutlets on a plate or board. Sprinkle both sides generously with the spice blend pressing to make sure it sticks. Let the chicken rest while you get your skillet hot so the seasoning gets a chance to soak in.

Brown the Chicken:

Heat a large skillet over medium heat. Add the butter and oil together so the butter does not burn. Once sizzling lay in the chicken cutlets without crowding them. Let them cook undisturbed for about seven minutes on each side until deeply golden and cooked through. Transfer the chicken to a plate and set aside.

Start the Sauce Base:

In the now empty skillet add a touch more oil if needed. Toss in the diced shallot and minced garlic stirring constantly for about one minute. They should get fragrant but not brown. The goal is to release their aroma and sweet mellow flavor.

Cook the Peppers:

Scatter in the diced roasted red peppers along with salt and pepper. Stir often as they soften and start to caramelize about four minutes. This step builds sweetness and the heart of your sauce.

Simmer with Cream and Stock:

Pour in the chicken stock and heavy cream. Use a spatula to scrape up any brown bits left from the chicken. Let the mixture gently bubble and reduce for about five minutes. You should see the sauce thicken slightly.

Add the Cheese:

Sprinkle in the grated Parmesan. Stir carefully as it melts and the sauce becomes thick and creamy about two minutes. Taste for seasoning and adjust with more salt or pepper if needed.

Finish with Chicken and Basil:

Return the cooked chicken and any juices to the skillet. Lower the heat and spoon sauce over each piece. Simmer about ten minutes until the chicken is hot all the way through and the sauce hugs every cutlet. Shower with freshly chopped basil just before serving.

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My favorite part of this dish is always the roasted red peppers. Their smoky sweet flavor turns the sauce into something exciting and a little bit unexpected. One time I made this recipe with my daughter and she helped sprinkle the basil over the pan at the end—it is now her official job.

Storage tips

Keep leftovers in an airtight container in the refrigerator for up to three days. The sauce may thicken as it chills but loosens up beautifully when reheated with a splash of chicken stock or water. If freezing just store the sauce separately for easy thawing and reheating.

Ingredient substitutions

Chicken thighs work just as well as breasts and bring extra juiciness. For a lighter version you can swap the heavy cream for half and half although the sauce will be less rich. Pecorino Romano can replace Parmesan for a bolder cheese flavor. If you have only red onion instead of shallot it makes a fine substitute.

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Serving suggestions

This chicken shines over jasmine rice or a bowl of creamy polenta. Crusty bread to soak up the sauce is always welcome. For a fresh side pair with a crisp green salad or steamed green beans tossed with lemon and olive oil.

Cultural and historical context

Roasted red pepper sauces are popular all across Mediterranean kitchens—from Spanish romesco to creamy Italian blends with cheese and basil. Inspired by those traditions this dish brings together familiar ingredients in a way that is both comforting and a little bit special for home cooks everywhere.

Frequently Asked Questions

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and remain juicy. Adjust cook time as needed since thighs may take slightly longer.

→ What can I substitute for heavy cream?

You can use half-and-half or full-fat coconut milk for a slightly lighter sauce, though the texture will change somewhat.

→ Are jarred roasted red peppers necessary?

Jarred roasted red peppers offer convenience and sweetness, but homemade roasted peppers can be used if preferred.

→ How do I ensure the chicken stays tender?

Don’t overcook the chicken and avoid high heat. Sear until just cooked through, then let it finish in the sauce for best results.

→ What side dishes pair well?

This dish is delicious over rice, couscous, or with crusty bread to soak up the creamy sauce.

→ Can I make this ahead?

Prepare the sauce and sear the chicken ahead, then reheat gently and finish together before serving to keep flavors fresh.