Chicken with roasted red peppers is one of my favorite weeknight quick and easy dishes. I love the texture contrast of crispy roasted peppers and chicken paired with a creamy béchamel sauce. Have you ever tried chicken with roasted red peppers? If not, I highly recommend it. I love this recipe. And I hope you do, too. It’s super easy to put together and really, really delicious.
Chicken in Roasted Pepper Sauce
This Chicken Breast in Roasted Pepper Sauce is one of the tastiest chicken recipes. EVER. It is ready in 30 minutes!
There are many tasty chicken recipes out there. I know. But this one… Oh boy! If you want to impress your family and guests, this Chicken in Roasted Pepper Sauce recipe is the way to go. The chicken is so tender, and the creamy sauce has ah-mazing flavor.
What I Love the Most About this Chicken Recipe
- It is both quick and high quality.
- It’s easy to sneak in veggies (such as spinach, artichokes, cherry tomatoes, asparagus, etc.).
- The roasted pepper sauce is absolutely heavenly.
- It pairs well with any side dish and can be mixed with pasta.
- It has an amazing color!
For the Chicken:
- Chicken Breast. Other parts of the chicken can be used as well. You may need to adjust the cooking time accordingly.
- Seasonings. I used salt and paprika. Cajun seasoning works really well, too.
- Oil. I especially like using avocado or olive oil in this recipe.
For the Sauce:
- Onion + Garlic. We’ll saute these with the pan drippings from the fried chicken.
- Veggie Broth. Adding a little bit of veggie or chicken broth helps to deglaze the pan, soften the onions, and brings in some additional flavors. White wine can be used instead.
- Roasted Peppers. We’ll chop half of the peppers, and puree the other half in the blender. This way, the sauce will have more texture. Use store-bought jarred roasted peppers or roast the peppers yourself.
- Coconut Milk. You’ll need full-fat coconut milk. Heavy cream or Half & Half can be used instead.
- Parmesan. Parmesan cheese adds a lot of flavor and helps to thicken the sauce.
- Spinach. Optional ingredient, but why not add it? You can also add artichoke hearts or tomatoes.
- Red Pepper Flakes. Brings a bit of heat to the sauce.
How to Make Chicken in Roasted Pepper Sauce
1. Puree 6 oz. of roasted pepper in a smoothie cup, or with a hand chopper, until smooth. Chop the remaining 6 oz. of peppers. Set aside.
2. Season the chicken with salt and paprika.
3. Add about 2 tablespoons of avocado oil to a large non-stick skillet. When it’s hot, add the chicken and fry for about 4-5 minutes on each side, until just cooked through. Remove the chicken from the skillet.
4. To the same skillet, add the onions and garlic. Cook, stirring, for 2 minutes and then add the vegetable or chicken broth. Keep cooking until the liquid evaporates and the onions soften nicely.
5. Add the chopped and pureed peppers. Cook, stirring occasionally, for 7-10 minutes, until it starts looking thicker, and the roasted peppers sweeten.
6. Reduce the heat to low. Add the coconut milk, Parmesan, and spinach. Stir and bring to a gentle simmer.
7. Return the chicken to the skillet, cover it with the sauce, and simmer for 1 minute. Sprinkle some Parmesan on top. Serve.
Helpful Tips and Tricks
Cooking the chicken through: The trickiest part of this recipe is probably pan-frying the chicken. Depending on the thickness of your chicken breast, you may adjust the cooking time. If your chicken pieces are thick, you’ll want to fry them on low heat for about 7-10 minutes per side. To check if the chicken is cooked through, pierce it with a sharp knife in the thickest part. If the juice runs clear (instead of pink) the chicken is cooked
Cooking the onions: Make sure your onions are soft and slightly caramelized before adding the roasted peppers. You don’t want to feel hard onions in the sauce. You can add a bit of extra veggie (or chicken) broth, if needed.
Storing and reheating: This dish can stay in the fridge for up to 4 days and it reheats well. Reheat it over low heat on the stovetop. If the sauce feels too thick, just add a little coconut milk, veggie broth, or water.
Freezing: This chicken does not freeze very well. I found that the sauce loses its texture after thawing.
How to Serve this Chicken In Roasted Pepper Sauce
- It tastes fantastic over pasta!
- You can serve it over your favorite grains: rice, quinoa, lentils, etc.
- For a low-carb diet, you can stir in some spiralized zucchini, butternut squash, or beetroot. Cook these “noodles” right in the sauce, until they reach the desired doneness.
- Fresh salad would also make a great side.
Roasted Red Pepper Chicken
with onion jam Brussels sprouts
Prep & Cook Time: 30-40 min.
Cook Within: 5 days
Difficulty Level: Intermediate
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
The drums are beating out a unique pattern, the bass is groovin’ on a line of its own, and guitars are being strummed and/or plucked to match… this band is jammin’. Music has a harmony of its own and so does food; the jam here takes your plain, workaday onion and transforms it into tangy, sweet delight, perfect for the Brussels sprouts. And that’s not the only magical chord in this dinner: the creamy red pepper sauce plays a solo that both rocks and shreds on the succulent chicken. This meal is the best kind of sunshine daydream.
Tip: If you’re looking for the right texture for the sauce, dip a spoon in and see how well it sticks to the back. If it coats, you’re good to go.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Brussels Sprouts
- 1 Red Onion
- 4 oz. Light Cream
- 2 oz. Roasted Red Peppers
- 1 oz. Balsamic Vinegar
- 1 tsp. Sugar
- 1 tsp. Seasoned Salt Blend
Food intolerance information
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
- Nutrition (per serving)
You Will Need
- Olive Oil
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 1 Baking Sheet
Before You Cook
- Turn oven on to 400 degrees. Let preheat, at least 10 minutes
- If using any fresh produce, thoroughly rinse and pat dry
- Prepare a baking sheet with foil and cooking spray
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
- Prepare the IngredientsTrim stems off Brussels sprouts and slice into thin strips.Halve and peel onion. Slice halves into thin strips.Mince roasted red peppers.Pat chicken breasts dry, and season both sides with seasoned salt.
- Start the Brussels SproutsPlace Brussels sprouts on prepared baking sheet and toss with 2 tsp. olive oil and 1/4 tsp. salt.Spread into a single layer on one side and roast in hot oven, 5 minutes.Remove from oven. Brussels sprouts will finish cooking in a later step.While Brussels sprouts roast, sear chicken3Cook Chicken and Finish Brussels SproutsPlace a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan and cook undisturbed until browned, 4-5 minutes.Transfer chicken, seared side up, to empty half of baking sheet. Roast until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.Wipe pan clean and reserve.While chicken roasts, make onion jam.
- Make the Onion JamPlace a large non-stick pan over medium-high heat and add 2 tsp. olive oil.Add onion to hot pan and stir occasionally until caramelized, 6-8 minutes.Stir in sugar and balsamic vinegar and cook until liquid is almost evaporated, 30-60 seconds.Remove from burner.
- Make Sauce and Finish DishReturn pan used to cook chicken to medium heat and add 1 tsp. olive oil.Add roasted red peppers to hot pan and cook until warm, 30-60 seconds.Add cream and a pinch of salt and bring to a boil. Once boiling, stir occasionally until thickened, 2-3 minutes.Plate dish as pictured on front of card, spooning sauce over chicken and topping Brussels sprouts with onion jam. Bon appétit!
Chicken with roasted red bell pepper-basil sauce
1 – 4
PersonalPoints™ per serving
Meet your new go-to weeknight sauce that’s so versatile you can use it to dress-up virtually everything from sandwiches to eggs. Here, we serve the sauce with chicken for a super easy entrée. Either roasted vegetables like zucchini or broccoli would be a delish option for rounding out the meal. The 5-ingredient sauce cooks briefly in a saucepan and is then blended to achieve a silky consistency. It will keep in the refrigerator for about 5 to 7 days so make extra and serve it later in the week with baked fish or grilled shrimp, or toss with pasta and vegetables.
Roasted red peppers (packed in water)
7 oz, (1 jar) drained
1 medium clove(s), chopped
4 Tbsp, chopped
Uncooked boneless skinless chicken breast(s)
20 oz, (4 5-oz. breasts)
- To make sauce, puree roasted peppers, vinegar, garlic, and ¼ teaspoon salt in blender or food processor. Scrape mixture into small saucepan and set over medium heat. Cook, stirring frequently, until sauce just begins to simmer. Remove from heat and stir in 2 tablespoons basil. Keep warm.
- Meanwhile, sprinkle chicken with remaining 2 tablespoons basil, remaining ½ teaspoon salt, black pepper, and cayenne. Heat oil in large skillet over medium heat. Add chicken and cook, turning once, until browned and cooked through, 8–10 minutes. Slice chicken and serve with sauce.
- Serving size: 1 chicken breast and 2 tablespoons sauce