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