If you’re searching for a dinner recipe that looks impressive but comes together in just 30 minutes, this Creamy Roasted Red Pepper Chicken is about to become your new weeknight hero. Imagine tender, juicy chicken breasts smothered in a silky, dreamy sauce made with roasted red peppers, garlic, cream, and Parmesan cheese. The vibrant red color makes it absolutely stunning on the plate, while the rich, slightly sweet and savory flavors will have everyone at your table asking for seconds.
This recipe is perfect for those busy evenings when you want something more special than plain grilled chicken but don’t have hours to spend in the kitchen. It’s fancy enough to serve to dinner guests yet easy enough for a Tuesday night family meal. The roasted red pepper sauce is incredibly versatile – it pairs beautifully with pasta, rice, mashed potatoes, or even crusty bread for soaking up every last drop. Whether you’re cooking for picky eaters, trying to impress your in-laws, or simply treating yourself to restaurant-quality food at home, this Creamy Roasted Red Pepper Chicken delivers on all fronts.
History / Background
Roasted red pepper sauces have deep roots in Mediterranean cuisine, particularly in Spanish, Italian, and Greek cooking traditions. In Spain, romesco sauce from Catalonia features roasted red peppers as a star ingredient, often paired with nuts and used to accompany grilled meats and seafood. Italians have been roasting peppers over open flames for centuries, using them in pasta sauces, antipasti, and as accompaniments to poultry and fish.
The technique of pairing chicken with creamy pepper-based sauces gained popularity in American home cooking during the 1980s and 1990s, when home cooks began experimenting with more adventurous flavors beyond traditional butter and herb preparations. The rise of jarred roasted red peppers in supermarkets made this type of cooking accessible to busy families who wanted sophisticated flavors without the time-intensive process of roasting their own peppers.
This particular version – combining the sweetness of roasted red peppers with the richness of cream and the umami depth of Parmesan – represents a beautiful fusion of Italian-inspired flavors adapted for modern American home cooking. It’s a testament to how global cuisines blend together, creating new comfort food classics that feel both familiar and exciting. The dish has become especially popular on food blogs and Pinterest over the past decade, as home cooks search for ways to elevate simple chicken dinners into something memorable and Instagram-worthy.
Why You’ll Love This Recipe
This Creamy Roasted Red Pepper Chicken strikes the perfect balance between comfort food and restaurant-quality dining. The sauce is absolutely luxurious, coating each piece of chicken with creamy, savory goodness that tastes like you spent hours developing flavors. Yet the reality is that this entire dish comes together in about 30 minutes using simple techniques and readily available ingredients.
Here’s why this recipe deserves a permanent spot in your dinner rotation:
- Quick and Easy: From start to finish, you’ll have dinner on the table in 30 minutes or less – perfect for hectic weeknights
- One-Pan Wonder: Everything cooks in a single skillet, which means minimal cleanup and maximum flavor as the sauce develops in the same pan where you sear the chicken
- Budget-Friendly: Uses affordable chicken breasts and pantry staples, with jarred roasted red peppers keeping costs down
- Impressive Presentation: The vibrant red sauce looks absolutely stunning, making it perfect for date nights or entertaining guests
- Family-Approved: The sauce is creamy and mild enough for kids while being sophisticated enough for adult palates
- Versatile: Easily adaptable for different dietary needs and pairs with countless side dishes
- Make-Ahead Friendly: The sauce can be prepared in advance, making dinner assembly even faster
- Freezer-Ready: Leftovers freeze beautifully for future easy meals
Ingredient Notes
Understanding your ingredients helps you make smart substitutions and ensures the best possible results. Here’s what you need to know about each component:
Chicken Breasts: Boneless, skinless chicken breasts are ideal for their quick cooking time and mild flavor that absorbs the sauce beautifully. Look for breasts that are similar in size (about 6-8 ounces each) for even cooking. You can substitute with chicken thighs for a richer, more forgiving protein that’s harder to overcook.
Roasted Red Peppers: Jarred roasted red peppers packed in water or oil are the shortcut that makes this recipe so quick. They’re already charred, peeled, and ready to blend. If you prefer, you can roast your own peppers for a smokier flavor, but the jarred variety works beautifully. Look for peppers without added sugar in the ingredient list.
Heavy Cream: This creates the luxurious, silky texture of the sauce. Half-and-half can be substituted for a lighter version, though the sauce will be slightly thinner. For a dairy-free option, full-fat coconut cream works surprisingly well.
Parmesan Cheese: Freshly grated Parmesan adds nutty, salty depth to the sauce and helps thicken it. Pre-shredded cheese can work in a pinch, but freshly grated melts more smoothly. Pecorino Romano makes an excellent substitute if you want a sharper flavor.
Garlic: Fresh garlic is essential for aromatic depth. Three to four cloves provide robust flavor without overwhelming the peppers. Avoid garlic powder here – fresh is key.
Italian Seasoning: This herb blend typically contains basil, oregano, rosemary, and thyme, adding Mediterranean flair. You can make your own blend or use individual dried herbs.
Chicken Broth: Adds savory depth and helps thin the sauce to the perfect consistency. Low-sodium is recommended so you can control the salt level. Vegetable broth works equally well.
Olive Oil and Butter: Used for searing the chicken and building flavor in the sauce. The combination provides both the high smoke point of olive oil and the rich flavor of butter.
Equipment Needed
Having the right tools makes cooking this recipe smooth and effortless. Here’s what you’ll need:
- Large Skillet or Sauté Pan (12-inch preferred): A wide pan gives chicken breasts space to sear properly without steaming. Stainless steel or cast iron work beautifully, though nonstick is fine too.
- Blender or Food Processor: Essential for creating the smooth, creamy pepper sauce. An immersion blender works but may leave the sauce slightly chunkier.
- Meat Thermometer: Takes the guesswork out of cooking chicken perfectly – you’re aiming for 165°F internal temperature.
- Tongs: For flipping chicken breasts without piercing them and releasing juices.
- Sharp Knife and Cutting Board: For prepping garlic and any fresh herbs.
- Measuring Cups and Spoons: Ensures accurate proportions for the sauce.
- Wooden Spoon or Spatula: For stirring the sauce and scraping up flavorful browned bits from the pan.
Print
Creamy Roasted Red Pepper Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Tender chicken breasts smothered in a luxuriously creamy roasted red pepper sauce with garlic and Parmesan. This restaurant-quality dinner comes together in just 30 minutes using simple ingredients and one pan.
Ingredients
Scale- 4 boneless, skinless chicken breasts (about 1.5-2 lbs total)
- 2 tablespoons olive oil
- 2 tablespoons butter, divided
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
For the Roasted Red Pepper Sauce:
- 1 jar (12 oz) roasted red peppers, drained
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Prep the Chicken: Pat chicken breasts completely dry with paper towels. If any breasts are particularly thick (more than 1 inch), pound them to an even thickness using a meat mallet. Season both sides generously with salt, black pepper, garlic powder, and Italian seasoning.
- Sear the Chicken: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once the butter is melted and the pan is hot, add chicken breasts. Sear for 5-6 minutes on the first side without moving them – this creates a beautiful golden crust. Flip and cook for another 5-6 minutes until the internal temperature reaches 165°F. Remove chicken to a plate and tent with foil to keep warm.
- Make the Sauce Base: In the same skillet, reduce heat to medium and add the remaining 1 tablespoon of butter. Add minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Blend the Pepper Sauce: While the garlic is cooking, add drained roasted red peppers, heavy cream, and chicken broth to a blender. Blend on high speed for 30-45 seconds until completely smooth and creamy.
- Combine and Simmer: Pour the blended pepper mixture into the skillet with the garlic. Stir in Parmesan cheese, Italian seasoning, and red pepper flakes if using. Bring to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly and the cheese is fully melted. Season with salt and pepper to taste.
- Finish the Dish: Return the chicken breasts to the skillet, spooning sauce over the top. Let them simmer in the sauce for 2-3 minutes to warm through and absorb flavors.
- Serve: Plate the chicken breasts and generously ladle the creamy roasted red pepper sauce over the top. Garnish with fresh basil or parsley if desired. Serve immediately with your favorite sides.
Notes
- For extra juicy chicken, try brining the breasts in salted water for 30 minutes before cooking, then pat completely dry.
- If your sauce is too thick, thin it with a splash of chicken broth or cream. If it’s too thin, let it simmer a bit longer or add an extra tablespoon of Parmesan.
- The red pepper flakes add a subtle warmth without making the dish spicy – perfect for balancing the sweetness of the peppers.
- Don’t skip the resting step after searing the chicken! This allows juices to redistribute for maximum tenderness.
- For deeper flavor, you can add a splash of white wine to the pan when sautéing the garlic, letting it reduce before adding the pepper sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce (approximately 8 oz)
- Calories: 445
- Sugar: 4g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 155mg
Nutrition information is approximate and will vary based on specific ingredients used and portion sizes.
Tips & Variations
This recipe is wonderfully adaptable to different tastes, dietary needs, and what you have on hand. Here are some delicious ways to customize it:
Make It Lighter: Substitute half-and-half or even whole milk for the heavy cream. The sauce will be less rich but still delicious. You can also use light cream cheese (about 4 oz) blended with milk for a tangy, creamy alternative.
Add Vegetables: Stir in fresh baby spinach, sun-dried tomatoes, or sautéed mushrooms during the last few minutes of cooking. Cherry tomatoes add a bright, fresh pop of flavor and color.
Protein Swaps: This sauce is fantastic with pork chops, turkey cutlets, white fish like cod or halibut, or even pan-seared shrimp. Adjust cooking times accordingly based on your protein choice.
Make It Spicy: Increase the red pepper flakes, add a pinch of cayenne pepper, or stir in a spoonful of harissa paste for a North African twist.
Cheese Variations: Try using Gruyère for a nutty, sophisticated flavor, or sharp white cheddar for a more American take. Goat cheese adds wonderful tanginess.
Herb Boost: Fresh herbs transform this dish. Try adding fresh thyme sprigs while the sauce simmers, or finish with torn fresh basil, chopped parsley, or even fresh dill for something unexpected.
Mediterranean Style: Add Kalamata olives, capers, and a squeeze of lemon juice for a briny, bright variation.
Smoky Version: Add ½ teaspoon smoked paprika to the sauce for a deeper, smokier flavor profile that complements the roasted peppers beautifully.
Pro Chef Tips
Taking your cooking to the next level often comes down to small techniques that make a big difference. Here are professional insights to ensure perfect results every time:
Dry Your Chicken Thoroughly: This is the single most important step for achieving a beautiful golden sear. Moisture is the enemy of browning – pat those chicken breasts completely dry with paper towels before seasoning. Consider letting them sit uncovered in the refrigerator for 30 minutes if you have time; this air-drying creates an even drier surface for superior browning.
Don’t Overcrowd the Pan: If your skillet isn’t large enough to fit all four chicken breasts with space between them, cook them in two batches. When chicken pieces touch, they steam rather than sear, resulting in pale, rubbery exteriors instead of that gorgeous golden crust.
Use the Fond: Those browned bits stuck to the bottom of the pan after searing chicken are pure flavor gold. When you add the garlic and eventually the sauce, use your wooden spoon to scrape them up – this process, called deglazing, incorporates concentrated flavor into your sauce.
Control Your Heat: Medium-high heat for searing, then reduce to medium for the sauce. If your pan is too hot when making the sauce, the cream can separate or the garlic can burn. If it’s too cool, your chicken won’t develop that essential caramelized crust.
Rest the Meat: After removing chicken from the pan, let it rest for at least 3-5 minutes before slicing. This allows juices to redistribute throughout the meat instead of running out onto your cutting board, keeping every bite moist and tender.
Bloom Your Spices: When adding dried Italian seasoning or red pepper flakes to the sauce, let them cook in the butter and garlic for 30 seconds before adding liquids. This “blooming” technique releases essential oils and intensifies flavors dramatically.
Adjust Seasoning at the End: Always taste your sauce before serving and adjust salt and pepper as needed. The roasted red peppers and Parmesan contribute saltiness, but the exact amount varies by brand, so final seasoning ensures perfect balance.
Common Mistakes to Avoid
Even straightforward recipes can go wrong if you’re not aware of common pitfalls. Here’s what to watch out for:
Overcooking the Chicken: This is the number one issue home cooks face. Chicken breasts dry out quickly when overcooked. Use a meat thermometer and remove them from heat at exactly 165°F. Remember that carryover cooking will bring the temperature up a few more degrees as they rest. If you consistently overcook chicken, try buying smaller breasts or butterflying thick ones for more even cooking.
Burning the Garlic: Garlic goes from perfectly fragrant to bitter and burnt in seconds. Add it to the pan at medium heat (not high) and sauté for only 30 seconds before adding other ingredients. If it starts to brown too quickly, immediately remove the pan from heat and add your liquid ingredients.
Using Cold Cream: Adding cold heavy cream directly from the refrigerator to a hot pan can cause it to separate or curdle. Let it sit at room temperature for 15-20 minutes before using, or warm it slightly in the microwave for 20-30 seconds. This also helps it incorporate more smoothly into the sauce.
Not Blending Long Enough: A chunky roasted red pepper sauce doesn’t coat the chicken nicely and lacks that silky, luxurious mouthfeel. Blend for a full 30-45 seconds until completely smooth. If you see any pepper pieces, keep blending.
Skipping the Seasoning Steps: Seasoning the chicken before cooking and then tasting and adjusting the sauce at the end are both crucial. Building layers of seasoning creates depth of flavor that you simply can’t achieve by adding salt only at the end.
Storage & Meal Prep
This recipe works beautifully as part of your weekly meal prep routine and stores wonderfully for easy leftovers.
Refrigerator Storage: Store leftover chicken and sauce in an airtight container in the refrigerator for up to 4 days. Keep the chicken whole or slice it before storing – sliced chicken reheats more evenly and is ready to add to salads, pasta, or grain bowls.
Reheating Methods: The best way to reheat this dish is gently on the stovetop. Place chicken and sauce in a skillet over medium-low heat, adding a splash of chicken broth or cream to loosen the sauce if it’s thickened. Cover and heat for 5-7 minutes until warmed through. You can also microwave individual portions in 30-second intervals, stirring the sauce between each heating to prevent uneven hot spots.
Meal Prep Tips: This recipe is perfect for Sunday meal prep. Cook the full recipe, divide into individual containers with your chosen side dish, and you’ll have ready-to-heat lunches or dinners for the week. The flavors actually improve after a day in the refrigerator as they meld together.
Preventing Sauce Separation: When storing, the cream sauce may separate slightly – this is completely normal. Simply stir it well when reheating and it will come back together. If needed, add a small splash of cream or broth while reheating to restore the silky consistency.
Make-Ahead & Freezer Notes
Planning ahead makes weeknight dinners even easier. Here’s how to prep this recipe in advance:
Make-Ahead Sauce: The roasted red pepper sauce can be prepared up to 3 days in advance. Make it through step 5, let it cool completely, then store in an airtight container in the refrigerator. When ready to serve, sear your chicken fresh, then reheat the sauce and proceed with the recipe. This cuts your active cooking time to just 15 minutes.
Freezing the Complete Dish: This recipe freezes beautifully for up to 3 months. Let the cooked chicken and sauce cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn. Label with the date and reheating instructions.
Freezing Just the Sauce: If you prefer to cook fresh chicken, freeze just the sauce in portion-sized containers. One batch of sauce is enough for two separate dinners, so you can freeze half for a future quick meal. Thaw overnight in the refrigerator before using.
Best Thawing Method: For food safety and best texture, thaw frozen chicken and sauce in the refrigerator overnight. If you’re in a hurry, you can use the defrost setting on your microwave, but stovetop reheating from frozen is actually quite effective – just add a few extra minutes to the heating time and use low heat with a lid.
Reheating from Frozen: Place frozen chicken and sauce in a covered skillet over medium-low heat. Add ¼ cup of chicken broth or water to prevent scorching. Heat for 15-20 minutes, turning the chicken occasionally, until heated through to 165°F. The sauce will gradually thaw and create a perfect braising environment.
Serving Suggestions
This versatile chicken pairs beautifully with numerous sides and accompaniments. Here are some delicious serving ideas:
Pasta Pairings: Serve over fettuccine, penne, or angel hair pasta. The creamy sauce coats pasta beautifully, making this essentially a pepper Alfredo situation. Toss the cooked pasta directly in the sauce before plating the chicken on top for restaurant-style presentation.
Rice & Grains: Serve alongside fluffy white rice, brown rice, wild rice pilaf, or creamy risotto. Cauliflower rice works wonderfully for a low-carb option. Quinoa or farro adds a nutty flavor and extra protein.
Mashed Potatoes: Creamy mashed potatoes or buttery Yukon gold smashed potatoes are perfect for soaking up the luxurious sauce. Sweet potato mash offers a slightly sweet contrast to the savory pepper sauce.
Vegetable Sides: Roasted asparagus, green beans almondine, sautéed zucchini, or roasted Brussels sprouts provide freshness and balance. A simple arugula salad with lemon vinaigrette cuts through the richness beautifully.
Bread Options: Crusty Italian bread, garlic bread, or buttery dinner rolls are essential for mopping up every drop of sauce. Focaccia or ciabatta work wonderfully too.
Complete Meal Ideas: For an impressive dinner party, serve with roasted garlic Parmesan green beans, a Caesar salad, and garlic bread. For weeknight simplicity, pair with store-bought pasta and a bagged salad.
Wine Pairings: A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the creamy sauce beautifully. For red wine lovers, a light-bodied Pinot Noir works well.
FAQs Section
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work beautifully in this recipe and are actually more forgiving since they’re harder to overcook. They have more fat, which keeps them juicy and tender. Cook them for about the same amount of time, but verify they reach 165°F internal temperature. Some cooks actually prefer thighs for the richer flavor they provide.Can I make this recipe dairy-free?
Yes! Substitute the heavy cream with full-fat coconut cream (the thick cream from the top of a can of coconut milk) or cashew cream. Use nutritional yeast instead of Parmesan cheese for a cheesy flavor, or simply omit the cheese entirely. The sauce will still be delicious with the roasted red peppers as the star. Use olive oil instead of butter for completely dairy-free cooking.How can I make the sauce thicker or thinner?
If your sauce is too thin, let it simmer uncovered for a few extra minutes to reduce, or stir in an additional tablespoon or two of Parmesan cheese. For a thicker sauce, you can also whisk together 1 teaspoon cornstarch with 1 tablespoon cold water and stir it into the simmering sauce. If the sauce is too thick, simply thin it with chicken broth, cream, or even pasta water, adding a tablespoon at a time until you reach your desired consistency.What if I don’t have roasted red peppers?
You can roast your own bell peppers! Place whole red bell peppers directly over a gas flame or under a broiler, turning occasionally until completely blackened on all sides. Place in a covered bowl for 10 minutes to steam, then peel off the charred skin and remove seeds. This adds wonderful smoky flavor. You’ll need about 2-3 large red bell peppers to replace one 12-ounce jar. In a pinch, you can use sun-dried tomatoes for a different but equally delicious sauce.Is this recipe spicy?
Not at all! Roasted red peppers are sweet rather than spicy. The optional red pepper flakes add just a hint of warmth without making the dish hot. If you’re cooking for people who are sensitive to any heat at all, simply omit the red pepper flakes entirely. Conversely, if you want more kick, feel free to double them or add cayenne pepper or hot sauce to taste.Can I prep the chicken in advance?
Yes! Season the chicken breasts and store them covered in the refrigerator for up to 24 hours before cooking. This actually helps the seasoning penetrate the meat for even better flavor. You can also pound them to even thickness a day ahead. Just remember to pat them dry again before cooking, as they’ll release some moisture while sitting.Why is my sauce separating?
Sauce separation usually happens when cream is added to a pan that’s too hot, or if it boils too vigorously. Make sure to reduce your heat to medium before adding the sauce, and keep it at a gentle simmer rather than a rolling boil. Using room-temperature cream rather than cold also helps prevent separation. If your sauce does separate, try whisking vigorously or blending it again briefly to bring it back together.Conclusion
This Creamy Roasted Red Pepper Chicken is everything a weeknight dinner should be – quick, flavorful, beautiful, and satisfying. The vibrant sauce brings restaurant-quality sophistication to your table without requiring any special skills or hard-to-find ingredients. It’s proof that impressive cooking doesn’t have to be complicated or time-consuming.
Whether you’re feeding a family on a busy Tuesday or hosting friends for a special dinner, this recipe delivers on all fronts. The creamy, dreamy sauce pairs perfectly with so many different sides, making it endlessly versatile for different occasions and preferences. Plus, with the make-ahead and freezer-friendly options, you can always have a delicious homemade meal ready to go when life gets hectic.
I’d love to hear how this recipe works out for you! Did you try any of the variations? What did you serve alongside it? Leave a comment below sharing your experience, and don’t forget to rate the recipe. If you loved it as much as I do, please save it to your Pinterest boards so you can find it again and share the deliciousness with other home cooks looking for their next favorite chicken dinner. Happy cooking!
