Roasted Red Pepper Chicken
This creamy roasted red pepper chicken is a one pan dish that is ready in about 30 minutes. Serve it with pasta, orzo, roasted veggies or just as is! It’s naturally gluten free and dairy free friendly.
My roasted red pepper sauce is truly one of my favorite recipes from the blog to prep at the beginning of the week. I often serve it with chicken or pasta so I thought it was time to make a formal roasted red pepper chicken recipe!
It’s incredibly easy to make, delicious with all sorts of veggies and will be on the table in just about 30 minutes. The chicken is seasoned in a mix of paprika, onion and garlic but the real flavor comes from the sauce! It’s savory, creamy, perfectly salted and only takes a few minutes to make. If you love this recipe, try my gluten free chicken piccata next!
Before we get started…
- You can use chicken thighs instead of breasts if you prefer. Just be sure to cut off any excess fat and keep in mind the cook time will be about 3-5 minutes longer.
- I suggest slicing the chicken breasts in half rather than pounding. The texture will be much better this way and they will cook much more evenly.
- Make sure your pan is properly hot before adding the chicken. This will ensure the outside gets a nice crisp!
How to make roasted red pepper chicken
If you haven’t already, prep the roasted red pepper sauce. The recipe makes a big batch, I like to make it all so there’s extra for serving if you want to enjoy this chicken with pasta, veggies etc.
Slice the chicken in half so you end up with thinner breasts.
Mix together the seasonings, salt and pepper. Season both sides of the chicken and pat into the breasts. Add the butter to a cast iron skillet and heat over medium heat.
Once the butter has melted and the pan is hot, add the chicken. Cook on both sides for about 4 minutes or until browned. It’s ok if it’s not fully cooked yet because we will continue to cook it in the sauce.
Add in the sauce and let simmer over low heat for about 5 minutes to let the flavors blend, making sure to flip the chicken on both sides.
Check that the chicken has reached an internal temperature of 165 Fahrenheit. Serve with pasta, veggies etc. and enjoy!
Serving suggestions
I love serving this roasted red pepper chicken with some fresh pasta, or I’ll make a little orzo dish with orzo, feta, sundried tomatoes, lots of fresh basil and a drizzle of olive oil. It’s super simple but the flavors pair so well with the chicken.
You can also opt to just serve with a bunch of roasted veggies like carrots, broccoli, green beans, asparagus, zucchini etc. for a lighter and lower carb option.
How to store
Once prepared, this roasted red pepper chicken recipe will keep for 3 days in the fridge. I suggest reheating on the stove until warm through the center.
You can also freeze this recipe! Let it cool completely, then transfer to a freezer safe container. I suggest separating each piece with parchment paper to ensure it doesn’t stick and then you can reheat what you need.
It will keep in the freezer for up to 2 months. Just let thaw in the fridge, then reheat on the stove or in the oven until warm through the center.
Make it dairy free!
I opted to use butter because it adds such a nice rich flavor and crisps up the outside of the chicken really well. However, you can easily sub for dairy free butter like Earth Balance or use olive oil for a dairy free option. In the red pepper sauce, just use either cashew parmesan or a store bought vegan parmesan cheese and olive oil in place of butter.
More 30 minute dinner recipes!
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Roasted Red Pepper Chicken
by: claire cary
This creamy roasted red pepper chicken is a one pan dish that is ready in about 30 minutes. Serve it with pasta, orzo, roasted veggies or just as is! It's naturally gluten free and dairy free friendly.
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Instructions
If you haven't already, prep the roasted red pepper sauce. The recipe makes a big batch, I like to make it all so there's extra for serving if you want to enjoy this chicken with pasta, veggies etc.
Slice the chicken in half so you end up with thinner breasts.
Mix together the seasonings, salt and pepper.
Season both sides of the chicken and pat into the breasts.
Add the butter to a cast iron skillet and heat over medium heat.
Once the butter has melted and the pan is hot, add the chicken. Cook on both sides for about 4 minutes or until browned. It's ok if it's not fully cooked yet because we will continue to cook it in the sauce.
Add in the sauce and let simmer over low heat for about 5 minutes to let the flavors blend, making sure to flip the chicken on both sides.
Check that the chicken has reached an internal temperature of 165 Fahrenheit.
Serve with pasta, veggies etc. and enjoy!
Notes
You can swap for chicken thighs here, but cut off any excess fat and add about 5 minutes of extra cook time.
Serving: 1piece of chicken / Calories: 356kcal / Carbohydrates: 13g / Protein: 30g / Fat: 12g / Sodium: 622mg / Fiber: 2g / Sugar: 3g / Vitamin C: 4mg