Luscious Roasted Red Pepper Chicken

This roasted red pepper chicken is a total crowd-pleaser and comes together way easier than you’d think. Juicy chicken cutlets soak up a creamy tangy sauce that’s perfect for piling on warm noodles or fluffy rice. The first night I cooked it my whole crew asked for seconds—now it’s on repeat at our place.

One skillet is all you need for this—chicken gets seared then the sauce bubbles up right in the same pan. Fewer pans to scrub later. Roasted red peppers add that hint of smoky-sweet that has everyone asking for seconds. Seriously, friends ask me how to make it every time.

Irresistible Ingredients

• Fresh basil: wakes everything up and gives a burst of brightness plus a lovely smell
• Grated Parmesan cheese: brings salty punch and melts right into the sauce freshly grated is best
• Heavy cream: makes the sauce extra velvety grab one with plenty of fat for smoothness
• Chicken stock: brings savory depth and lets you control the saltiness yourself
• Roasted red peppers: give sweetness and color jarred are super handy as long as you pat them dry
• Garlic cloves: add real zing and pep fresh and plump ones have the most flavor
• Shallot: gives a soft sweet oniony start look for one that’s shiny and solid
• Neutral oil: stops sticking and helps brown the chicken—olive or avocado works
• Salted butter: gives a splash of richness and lovely color use a good kind for flavor
• Chicken breasts: cut into cutlets so they cook evenly and fast organic or air-chilled taste best
• Black pepper: just a dash for gentle warmth grinding it fresh bumps it up a notch
• Garlic powder: easy way to sneak in savory layers try to use a fresh-smelling one
• Kosher salt: brings everything together and seasons like a pro flakes spread well
• Paprika: sweet warmth and sometimes a smoky hint grab Spanish if you can

Simple How-To Steps

Toss Chicken with Basil and Sauce:

Drop cooked chicken (plus all its juices) into your skillet. Spoon sauce on every piece and keep it on low until hot. Finish with lots of fresh basil just before you eat.

Fold in Parm:

Sprinkle Parmesan in. Stir as it melts until your sauce is thick, creamy, and silky—usually two minutes. Taste and tweak with extra salt or pepper if you want.

Bubble Cream and Stock:

Add chicken stock then heavy cream into the pan. Scrape up all those browned bits from the bottom. Let it simmer away for about five minutes so it gets a little thick.

Soften Shallot and Garlic:

If your pan’s dry splash in a bit more oil. Stir in diced shallot then minced garlic—keep them moving for about a minute so they get soft but not browned.

Brown That Chicken:

Heat a big skillet over medium. Drop in oil and butter together (that way your butter won’t burn). Slide chicken in so it’s got plenty of space—cook around seven minutes per side. Once it’s gone golden and cooked through, move it to a plate.

Season the Chicken Cutlets:

Line your chicken slices on a board or plate. Sprinkle your spice blend on both sides and give a gentle press so it sticks. Let it hang out while your pan gets hot so the flavors really sink in.

Make Your Spice Mix:

Grab a small bowl and toss in your paprika, kosher salt, garlic powder, and black pepper. Stir with a spoon so everything’s blended and ready to go.

Cook Those Peppers:

Add your chopped roasted red peppers with some salt and pepper. Give them a few minutes (about four) till they soften and start to caramelize. That’s where their sweetness really pops.

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The thing I rave about most is the roasted red peppers. That smoky-sweet punch makes the whole thing surprising and not at all boring. The last time I made this with my kid she tossed the basil on at the end and now she calls it her signature move.

Keeping it fresh

Tuck leftovers in a sealed container in your fridge—up to three days easy. The sauce thickens a bit after chilling, but it loosens nicely with a splash of water or broth when you warm it up. For freezing, stash the sauce on its own so you can thaw and reheat just what you need.

Swaps if you need them

Thighs deliver even more juiciness than breasts if that’s your jam. For something lighter, swap cream with half and half—it won’t be quite as dreamy but still good. Pecorino Romano stands in for parmesan if you want a funkier cheese kick. No shallot? No worries, red onion works fine too.

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How to serve it up

Spoon your chicken and sauce over jasmine rice or creamy polenta for a cozy base. Don’t forget a chunk of bread to dip. For something fresh add a crunchy green salad or warm up some green beans tossed with lemon and olive oil.

Background and origins

You’ll see roasted red pepper sauces all over the Mediterranean, from Spain’s nutty romesco to Italy’s creamy basil-and-cheese blends. This dish nods to those old-school flavors and puts them together in a way that’s homey but still a little special for your own kitchen.

FAQs About the Recipe

→ Should I use chicken thighs or breasts?

Chicken thighs do great too and turn out juicy. They'll probably need a little more time on the stove, so just check for doneness.

→ What if I don't have heavy cream?

Half-and-half or coconut milk with full fat can do the trick. The sauce will be lighter and a bit different in texture, but still tasty.

→ Is it okay to use homemade or fresh roasted red peppers?

Totally! Jarred peppers save a step and have a sweet kick, but making your own works if you feel like it.

→ How can I keep the chicken super soft?

Skip turning the heat up too high and don’t let it overcook. When the chicken's just cooked, let it sit in the sauce for extra tenderness.

→ What goes well with this meal?

Try spooning it over rice, serve with couscous, or just grab bread to dunk in that creamy sauce.

→ Can I fix it before I want to eat?

You can make the sauce and cook the chicken in advance. Warm everything up slow and mix before serving for fresh flavor.