Easy Roasted Red Pepper Skillet Chicken
If you’re hunting for a quick, hearty meal to wrap up a busy day, my Roasted Red Pepper Skillet Chicken is your go-to. In just 30 minutes, this one-pot wonder brings together juicy chicken and a heavenly roasted pepper sauce, making dinner time both simple and spectacular. It’s the perfect recipe for a weeknight when you want something delicious without the fuss. First up, season your chicken breasts generously with salt, pepper, and smoked paprika. Heat the olive oil in a large skillet over medium-high heat. Once hot, add your seasoned chicken breasts. Let them cook undisturbed for about 6-7 minutes on each side, or until they’re beautifully golden brown and cooked through. Once done, transfer them to a plate and cover to keep warm. While your chicken rests, toss the roasted red peppers, heavy cream, and chicken broth into a blender. Blend everything until smooth for a silky, flavorful sauce. In the same skillet you used for the chicken, reduce the heat to medium and add the minced garlic. Cook it just until fragrant, which should take about 1 minute. Pour the blended pepper mixture into the skillet with the garlic. Bring the sauce to a simmer and stir in the grated Parmesan and Italian seasoning. If the sauce seems too thick, you can thin it out with a bit more chicken broth. Let it simmer until the sauce thickens slightly, which will take about 3-4 minutes. Finally, return the chicken breasts to the skillet, spooning the sauce over them. Let everything simmer together for a few minutes to allow the chicken to soak up all the wonderful flavors. Sprinkle chopped fresh parsley over the chicken right before serving to add a burst of color and freshness.
Storing Leftovers
To store the leftover Roasted Red Pepper Skillet Chicken, let it cool completely and then transfer it to an airtight container. Keep it refrigerated, and it will stay fresh for up to 3-4 days.
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