Roasted Red Pepper Chicken Breast

Serves: 4 | Total Time: 35 minutes

Let’s Talk About This Chicken 🧡

This roasted red pepper chicken breast is one of those recipes that feels kinda fancy, but it’s actually super simple. It’s juicy, flavorful, and packed with roasted red pepper goodness. Whether you’re cooking for a weeknight dinner or having friends over, this one’s a winner.

The sauce is creamy, smoky, and a little tangy. I love it spooned over the chicken, with maybe some mashed potatoes or rice to soak it all up. Trust me, you’re gonna want to lick the plate.

this recipe!

Why I Love This Recipe ❤️

This dish reminds me of the first time I cooked dinner for friends after moving into my first apartment. It was cozy, delicious, and just a little impressive.

• Roasted red pepper brings that sweet, smoky flavor without needing much effort.
• Chicken breasts stay juicy and flavorful.
• The sauce feels rich, but it’s made with simple ingredients.
• It goes with just about anything—pasta, rice, veggies, you name it.

What You’ll Need

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 jar (12 oz) roasted red peppers, drained
• 3 garlic cloves
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Fresh parsley for garnish (optional)

Pro Tips 🧑‍🍳

1. Pat the chicken dry before seasoning—it helps get a better sear.
2. Use the oil from the roasted red pepper jar if it’s packed in oil—extra flavor!
3. Don’t skip the Parmesan. It melts into the sauce and makes it extra rich.
4. Slice the chicken after resting so it stays juicy.
5. If you want to save time, blend the sauce in advance and store it in the fridge.

Tools You’ll Need

• Skillet (oven-safe if possible)
• Blender or food processor
• Tongs
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Spoon or spatula

Substitutions and Variations

• Chicken thighs can be used instead of breasts—just cook a few minutes longer.
• Swap half-and-half for the heavy cream for a lighter version.
• Add a pinch of red pepper flakes if you like heat.
• Use plant-based cream and nutritional yeast to make it dairy-free.

Make-Ahead Tips

• You can blend the red pepper sauce up to 3 days ahead.
• Season and refrigerate the chicken breasts in advance for more flavor.
• Leftover sauce freezes well—just defrost and reheat gently.

How to Make It

1. Blend the Sauce

Add the drained roasted red peppers, garlic cloves, heavy cream, Parmesan, salt, and pepper to a blender. Blend until smooth and creamy.

2. Season the Chicken

Pat the chicken breasts dry with paper towels. Rub with olive oil, smoked paprika, salt, and pepper on both sides.

3. Sear the Chicken

Heat a skillet over medium-high heat. Sear the chicken breasts for 4–5 minutes per side until golden.

4. Pour in the Sauce

Lower the heat to medium. Pour the blended red pepper sauce into the skillet with the chicken. Simmer for about 10 minutes until the chicken is cooked through and the sauce thickens.

5. Let It Rest, Then Slice

Turn off the heat. Let the chicken rest in the skillet for 5 minutes, then slice and spoon sauce over the top. Garnish with chopped parsley.

Leftovers & Storage

• Store in an airtight container in the fridge for up to 4 days.
• Reheat gently on the stove or microwave.
• Sauce may thicken in the fridge—add a splash of cream or broth to loosen.

Why This Recipe Works (Quick Science) 🔬

Roasted red peppers are naturally sweet and full of umami. When blended with cream and Parmesan, they make a smooth, rich sauce that clings to the chicken. Searing the chicken first builds flavor through browning (the Maillard reaction!), and finishing it in the sauce keeps it moist.

Meal Plan Ideas 🍽

• Serve with: Rice, mashed potatoes, or pasta
• Add a veggie: Roasted broccoli or green beans
• Leftovers: Chop chicken and toss with pasta or in a sandwich
• Next day lunch: Make a wrap with spinach and a little extra sauce

Common Mistakes

• Skipping the sear: You lose a ton of flavor.
• Not blending the sauce enough: It should be silky smooth.
• Overcooking the chicken: Use a meat thermometer if you’re unsure (165°F is perfect).
• Too much salt: Taste the sauce before adding more—Parmesan adds salt too.

What to Serve With

• Garlic mashed potatoes
• Steamed jasmine rice
• Simple buttered noodles
• Roasted asparagus
• Crusty bread to soak up the sauce

FAQ

Can I use fresh red peppers?
Yes! Roast them yourself until charred, peel off the skins, and blend.

Can I make this in the oven?
Sure—just sear the chicken, pour the sauce over, and finish in a 375°F oven for 15–20 minutes.

Is it spicy?
Nope—just smoky and creamy. Add chili flakes if you want heat.

Ready to Try It?

This is one of those dishes that makes you feel like a total pro in the kitchen—without spending all night cooking. Give it a try, then drop me a comment and let me know how it turned out or if you have any questions. I’d love to hear from you!