Roasted Red Pepper Drenched Chicken

Juicy pan-fried chicken drenched in a creamy roasted red pepper sauce – Dinners don’t come more delicious than this!

The great thing about this recipe is it’s so flippin’ easy. It’s literally made for midweek dinners! So if you’re on the hunt for another chicken dinner to add to your rotations then follow me…

Roasted Red Pepper Chicken

For this recipe, we’re going to be using boneless skinless chicken breast. I tend to grab two big breasts, and then slice them through the centre to create 4 even-sized breasts. Not only will this ensure the chicken cooks quicker, but also more evenly.

Room temp

I recommend getting the chicken out of the fridge 15mins or so before needed. I find frying meat straight out of the fridge causes it to seize up and go chewy. Bringing the chicken close to room temp will relax the meat and leave it more tender once it’s cooked.

Seasoning

For the seasoning, we’re going for a simple mix of smoked paprika, garlic powder, salt and black pepper. Don’t skip this part! A gorgeous red pepper sauce is nothing if it’s coating unseasoned chicken. The smoked paprika is a real force as well because it brings out the smoky tones of the roasted red peppers.

Process shots: slice chicken (photo 1), season (photo 2), add to pan (photo 3), fry both sides until lightly charred & chicken is cooked (photo 4).

Roasted Red Pepper Sauce

For this recipe, we’ll be using jarred roasted red peppers. They usually come in a brine, which I recommend draining away. You’ll also want to squeeze out any brine out that’s trapped inside the peppers. Just don’t rinse them, otherwise you’ll wash away the char/flavour of the peppers.

Can I make my own roasted red peppers?

Yep! I’ve added a note on that in the recipe card below ☺️

Once you’ve fried the chicken, there will likely be char/flavour stuck to the pan. As you fry the onion/garlic in butter just use your wooden spoon to gently scrape it off. Don’t waste that gorgeous flavour! From there everything is going in a blender with fresh basil, chicken stock and the roasted red peppers.

Process shots: melt butter (photo 1), fry onion then garlic (photo 2), add to blender with basil, stock and peppers (photo 3), blend until smooth (photo 4).

Creamy Roasted Red Pepper Chicken

Oh c’mon, you knew there was gonna be cream 🤣 Once you’ve blended the sauce, chuck it back in the pan with some cream and simmer to marry the flavours and thicken the sauce, then finish with some freshly grated parmesan.

From there you can add the chicken back in and ‘drench’ it in that dreamy sauce (that best part!)

Process shots: combine sauce and cream (photo 1), stir and simmer (photo 2), stir in parmesan (photo 3), add chicken (photo 4).

Serving Roasted Red Pepper Chicken

When it comes to serving, I love to sprinkle over some chilli flakes and any leftover basil lurking about.

What can I serve this with?

Here I’ve served it with a simple mix of orzo, feta, sun dried tomatoes and parsley mixed with a splash of red wine vinegar and a drizzle of oil from the jar of sun dried tomatoes. This is completely optional, but it’s definitely a tasty pairing! For some other ideas consider any of these:

• Veg: Green Beans or Roasted Broccolini
• Easy Carbs: Plain pasta, orzo, rice or couscous
• Other Carbs: Mashed Potatoes or Roasted Potatoes

Alrighty, let’s tuck into the full recipe for this roasted red pepper chicken shall we?!

How to make Roasted Red Pepper Chicken (Full Recipe & Video)

Roasted Red Pepper Drenched Chicken

Juicy pan-fried chicken drenched in a creamy roasted red pepper sauce - Dinners don't come more delicious than this!

5 from 2 votes

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Servings (click & slide): 4

Course: Dinner / Main Course

Cuisine: Western

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Calories per serving: 382kcal

Author: Chris Collins

Cost per serving: £2.50 / $3

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Equipment:

• Large Pan & Wooden Spoon
• Blender/Food Processor
• Sharp Knife & Chopping Board
• Fine Cheese Grater
• Aluminium Foil

Ingredients (check list):

Chicken

• ▢ 2x 9oz/250g Chicken Breasts, preferably brought close to room temp
• ▢ 1 tsp Smoked Paprika
• ▢ 1/2 tsp EACH: Garlic Powder, Salt
• ▢ 1/4 tsp Black Pepper
• ▢ drizzle of Olive Oil

Roasted Red Pepper Sauce

• ▢ 16oz / 450g jar of Roasted Red Peppers (see notes)
• ▢ 1/2 cup / 120ml EACH: Chicken Stock, Heavy/Double Cream
• ▢ 1/3 cup / 1oz / 30g freshly grated Parmesan
• ▢ 1/2 small bunch Fresh Basil, plus extra small leaves to serve (1 small bunch is 1oz/30g)
• ▢ 1 tbsp Butter
• ▢ 1 medium Onion, finely diced
• ▢ 1 large clove of Garlic, finely diced
• ▢ Chilli Flakes, to serve (optional)

Side Dish Idea (optional)

• ▢ 1.5 cups / 300g Uncooked Orzo, cooked to package instruction then drained
• ▢ ~ 1/3 cup EACH: Feta, Sun Dried Tomatoes
• ▢ 2 tbsp finely diced Parsley
• ▢ splash of Red Wine Vinegar
• ▢ drizzle of Sun Dried Tomato Oil (from the jar)

Instructions:

• Side: If you're making the orzo side dish, I usually do this as the sauce simmers, but you could make it at the start and leave at room temp until ready to serve. Just combine everything in a bowl, season to taste and adjust quantities if desired.
• Prep Chicken: Horizontally slice each chicken breast right through the centre to make 4 even-sized breasts. Evenly sprinkle both sides of each breast with the seasoning.
• Cook Chicken: Add a drizzle of oil to a large pan over medium-high heat. Add the chicken and fry both sides until lightly charred, with the centre white and piping hot. Remove and place on a plate wrapped in foil to keep warm.
• Onion/Garlic: Lower heat to medium and melt in 1 tbsp butter. Add in the onion and fry until soft & golden, using your wooden spoon to gently scrape off any flavour stuck to the pan. Add garlic and fry for another min or so, then scrape everything into a blender.
• Roasted Red Peppers: Squeeze out the brine from a jar of roasted red peppers (don't rinse them) then add in the blender too. Add in basil and chicken stock, then pop on the lid and blitz until smooth.
• Sauce: Pour the sauce back into the pan and stir in cream. Gently simmer for 8-10mins to marry the flavours and thicken the sauce slightly, stirring every now and then. Stir in parmesan and taste for seasoning.
• Serve: Add the chicken back in and baste in the sauce. Sprinkle over some small basil leaves and a pinch of chilli flakes (optional). Serve up and enjoy!

Quick 1 min demo!

Notes:

a) Roasted Red Peppers Brine - Jarred roasted red peppers usually come in vinegary brine. Although you should drain them, don't wash them, otherwise you'll wash away the char/flavour from the peppers. Just squeeze as much brine out with your hands as you can. 

b) Homemade Roasted Red Peppers - I use jarred roasted red peppers for ease. However, if you only have fresh red peppers just simply broil/grill until black on the outside, turning throughout to keep an even char. Place in a bowl with cling film over it and allow to cool. After, peel off the skin, deseeded and slice. For reference, the drained weight of the roasted red peppers is 12oz/350g.

c) Serving/Side Dish - Some other sides to serve this dish you could serve with:

• Veg: Green Beans or Roasted Broccolini
• Easy Carbs: Plain pasta, orzo, rice or couscous 
• Other Carbs: Mashed Potatoes or Roasted Potatoes

d) Calories - Just the chicken and sauce with no sides and shared between 4.

Your Private Notes:

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Nutrition:

Nutrition Facts

Roasted Red Pepper Drenched Chicken

Amount Per Serving

Calories 382 Calories from Fat 208

% Daily Value*

Fat 23.14g36%

Saturated Fat 11.168g56%

Trans Fat 0.199g

Polyunsaturated Fat 1.674g

Monounsaturated Fat 7.866g

Cholesterol 147mg49%

Sodium 740mg31%

Potassium 673mg19%

Carbohydrates 10.94g4%

Fiber 1.9g8%

Sugar 5.93g7%

Protein 32.53g65%

Vitamin A 3654IU73%

Vitamin C 152.6mg185%

Calcium 120mg12%

Iron 1.26mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.

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Looking for more?You'll find plenty more delicious comfort food like this in my Debut Cookbook 'Comfy'

For more creamy chicken dinners check out my Creamy Bacon Chicken and Creamy Tarragon Chicken!

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