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Creamy Roasted Red Pepper Chicken Recipe

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4 from 8 reviews

This Creamy Roasted Red Pepper Chicken recipe features tender boneless chicken breasts cooked to perfection in a rich, flavorful sauce made from roasted red bell peppers, coconut milk, and sun-dried tomatoes. Enhanced with garlic and onion, and optionally fresh spinach, cherry tomatoes, and basil, this dish offers a luscious, comforting entree that pairs beautifully with rice, mashed potatoes, or pasta for a satisfying meal ready in just 40 minutes.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 1.5 to 2 lbs boneless skinless chicken breasts
  • 3 Tbsp avocado oil (divided)
  • 1 tsp sea salt (to taste)
  • 1/4 tsp black pepper

Sauce

  • 1 large yellow onion (chopped)
  • 5 large cloves garlic (minced)
  • 1 (16-oz) jar roasted red bell peppers (drained)
  • ½ cup sun-dried tomatoes (drained, optional)
  • 1 (15-oz) can full-fat coconut milk
  • ¼ cup dry white wine (optional)
  • 1 tsp lemon zest (optional)
  • 1 tsp sea salt (to taste)
  • 1/4 tsp black pepper (from seasoning chicken)

Optional Additions

  • 1 cup cherry tomatoes
  • 5 ounces baby spinach
  • 1 cup fresh basil (chopped)
  • Freshly grated parmesan or mozzarella cheese for topping

Instructions

  1. Season the chicken: Remove chicken breasts from packaging and pat them dry thoroughly with paper towels. Sprinkle both sides evenly with sea salt and black pepper. Set aside to allow seasoning to penetrate while you prepare the sauce.
  2. Sauté onion and garlic: Heat 1 tablespoon of avocado oil in a large 12-inch nonstick skillet over medium heat. Add the chopped onion and sauté, stirring occasionally, until softened and beginning to turn golden brown, about 5 to 8 minutes. Stir in the minced garlic and cook for an additional 2 to 3 minutes until fragrant.
  3. Prepare the sauce: Transfer the cooked onion and garlic mixture to a high-powered blender or food processor. Add roasted red bell peppers, sun-dried tomatoes (if using), full-fat coconut milk, dry white wine (if using), lemon zest (if using), and 1 teaspoon sea salt. Blend until the sauce is completely smooth and well combined.
  4. Heat skillet for chicken: Return the same skillet to the stove over high heat. Add 2 tablespoons of avocado oil and allow it to heat thoroughly until shimmering but not smoking, about a few minutes.
  5. Brown the chicken: Carefully place chicken breasts in the hot skillet. Sear for 4 minutes on each side until a golden-brown crust forms. If the chicken darkens too quickly, reduce heat to medium-high. After browning, lower heat to medium-low and cook a few minutes more to cool the skillet slightly to prevent sauce splattering.
  6. Add the sauce: Carefully pour the blended sauce over the browned chicken breasts in the skillet. Use a splatter screen if available, as the hot skillet and sauce may cause splattering.
  7. Simmer chicken in sauce: Cook the chicken in the sauce over medium-low heat for 6 to 8 minutes, flipping the chicken once or twice. Add baby spinach and cherry tomatoes to the skillet during this time. The spinach will initially appear bulky but will wilt down, making it easy to incorporate into the sauce. Continue cooking until the chicken is cooked through, about 2 to 3 more minutes.
  8. Check doneness: Use a digital meat thermometer to check that the internal temperature of the chicken breasts reaches 165°F (74°C) to ensure safety and juiciness.
  9. Adjust seasoning: Taste the sauce and add additional salt, black pepper, or lemon juice as desired to balance flavors perfectly.
  10. Serve: Plate the roasted red pepper chicken with your preferred sides such as rice, mashed potatoes, or pasta to soak up the flavorful sauce. Garnish with chopped fresh basil and sprinkle with freshly grated parmesan or mozzarella cheese if desired. Pair with roasted or steamed vegetables like broccoli, asparagus, or green beans for a complete meal.

Notes

  • For a dairy-free and creamy sauce, this recipe uses full-fat coconut milk instead of cream.
  • Sun-dried tomatoes, white wine, spinach, cherry tomatoes, and lemon zest are optional but add significant flavor complexity and freshness.
  • Using a splatter screen when adding the sauce can help prevent hot oil and sauce splatters.
  • Always verify chicken internal temperature to 165°F for safe consumption.
  • For a gluten-free meal, ensure white wine and sun-dried tomatoes are gluten-free.
  • Leftover chicken with sauce stores well in the refrigerator for up to 3 days.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/creamy-roasted-red-pepper-chicken-recipe/