Red Pepper Chicken (Printable Version)
Chicken browned up and coated with creamy parmesan-pepper sauce, brightened with basil. Pure cozy flavor.
# What You'll Need:
→ Chicken
01 -
1 tablespoon oil
02 -
1 tablespoon salted butter
03 -
2 pounds chicken breasts, cut into 6 to 8 thin slices
04 -
1/2 teaspoon black pepper
05 -
1 teaspoon garlic powder
06 -
3/4 teaspoon kosher salt
07 -
1 teaspoon paprika
→ Sauce
08 -
2 tablespoons fresh basil, roughly chopped
09 -
1/2 cup grated Parmesan cheese
10 -
1 cup heavy cream
11 -
1/2 cup chicken stock
12 -
1/4 teaspoon black pepper
13 -
1/2 teaspoon kosher salt
14 -
1 jar (12 ounces) roasted red peppers, drained and chopped
15 -
4 garlic cloves, minced
16 -
1 shallot, diced
17 -
1 tablespoon oil
# Step-by-Step Guide:
01 -
Pop your chicken back in with that rich sauce. Let everything hang out together for about 10 minutes so the flavors kick in and the chicken gets nice and hot.
02 -
Toss in the grated Parmesan and stir until you see everything melt together and the sauce turns creamy—this should only take around two minutes.
03 -
Go ahead and pour your chicken stock and heavy cream right in. Stir things around for a bit, then let it slowly bubble for about five minutes.
04 -
Drop those diced roasted red peppers, salt, and black pepper into the skillet. Cook for up to 6 minutes, giving it a stir now and then.
05 -
Splash some oil into the pan you just used. Throw in diced shallot and minced garlic, cooking for only a minute until you smell the garlic.
06 -
Heat up oil with butter in a skillet. Lay in the chicken slices and let them cook about 5 to 7 minutes a side until the chicken is no longer pink. Take the chicken out and keep it aside for now.
07 -
Cover the chicken pieces all over with the spice blend you made. Then let them chill for a minute before cooking.
08 -
Mix up black pepper, paprika, garlic powder, and salt in any bowl you’ve got nearby.
09 -
Scoop it all onto plates while it’s hot, then sprinkle with fresh basil on top. Tastes awesome with rice or whatever side you like.
# Additional Notes:
01 -
Let the chicken sit in the pan off the heat for a few minutes before serving, then quickly add your fresh basil to keep things bright and tasty.