Creamy Roasted Red Pepper Chicken

Name: Creamy Roasted Red Pepper Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 to 6 Servings
Ingredients: 1.5 to 2 lbs boneless skinless chicken breasts; 3 Tbsp avocado oil; 1 large yellow onion; 5 large cloves garlic; 1 (16-oz) jar roasted red bell peppers; ½ cup sun-dried tomatoes; 1 (15-oz) can full-fat coconut milk**; ¼ cup dry white wine; 1 tsp lemon zest; 1 tsp sea salt; 1/4 tsp black pepper; 1 cup cherry tomatoes; 5 ounces baby spinach; 1 cup fresh basil

User Reviews

4.8

18 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
4 to 6 Servings
Calories
321 kcal
Course
Main Course
Cuisine
American

Creamy Roasted Red Pepper Chicken

Winston Blankenship

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The luscious creamy roasted red pepper sauce transforms chicken breasts into a fun experience. Serve it up with your choice of rice, bread, pasta, or mashed potatoes for a delicious meal!

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Ingredients

Servings

1.5 to 2 lbs boneless skinless chicken breasts
3 Tbsp avocado oil divided
1 large yellow onion chopped
5 large cloves garlic minced
1 (16-oz) jar roasted red bell peppers drained
½ cup sun-dried tomatoes drained, optional
1 (15-oz) can full-fat coconut milk**
¼ cup dry white wine optional
1 tsp lemon zest optional
1 tsp sea salt to taste
1/4 tsp black pepper
1 cup cherry tomatoes optional
5 ounces baby spinach optional
1 cup fresh basil chopped, optional

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Instructions

Remove the chicken breasts from their packaging and place them on a large plate or cutting board. Pat the breasts dry with paper towels then sprinkle both sides with sea salt and black pepper. Set aside while you’re preparing the sauce.
Heat one tablespoon of avocado oil over medium heat in a large skillet on the stove top (I use a 12-inch nonstick skillet).
Add the chopped onion and sauté, stirring occasionally, until softened and it begins to turn golden brown, about 5 to 8 minutes. Stir in the minced garlic and cook for another 2 to 3 minutes.
Transfer the onion and garlic mixture to a high powered blender or a food processor along with the remaining ingredients for the sauce (roasted red bell peppers, sun-dried tomatoes, coconut milk, white wine (if adding), lemon zest, and sea salt). Blend until the sauce is completely smooth.
Using the same skillet you used to sauté the onion and garlic, place the skillet back on the stove top and heat over high heat. Add 2 tablespoons of avocado oil and wait for a few minutes while the oil heats up.
Carefully place the chicken breasts on the hot skillet and cook for 4 minutes per side, or until both sides of the breasts have a golden-brown crust. If the chicken starts becoming too dark at any point, reduce heat to medium-high heat. Once both sides are golden-brown, reduce the heat to medium-low and continue cooking for a few minutes to allow the skillet to cool down (this prevents the sauce from bubbling out of control once it hits the skillet).
Carefully pour sauce into the skillet, over the browned chicken breasts. If you have a splatter screen, now is a great time to use it because if the skillet is still very hot, the sauce will splatter quite a bit.
Cook chicken in the sauce for 6-8 minutes, flipping once or twice. The sauce should be bubbling but should not be boiling out of control. Add the baby spinach and tomatoes. The spinach will overwhelm the skillet at first but it will become easy to stir into the sauce once it begins to wilt. Cook until the chicken is cooked through, about another 2 to 3 minutes.
Use a digital thermometer to check the internal temperature of the chicken breasts. Chicken is cooked through once it reaches 165 degrees Fahrenheit.
Taste the sauce for flavor and add more salt, pepper, or lemon juice to your personal taste.
Serve roasted red pepper chicken with rice, mashed potatoes, or pasta noodles to soak up the sauce. Sprinkle with julienned fresh basil leaves if you’d like. If you do cheese, sprinkle some freshly grated parmesan cheese or mozzarella cheese over the dish. I also like serving the chicken with roasted vegetables or steamed vegetables. Broccoli, asparagus, and green beans are all great vegetable side dish options.

Notes

*Sliced in half lengthwise for thinner cutlets.
*Sliced in half lengthwise for thinner cutlets.
**Or 1 ⅔ cups of heavy cream.
**Or 1 ⅔ cups of heavy cream.

Nutrition Information

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Serving 1Serving (of 6) Calories 321kcal (16%) Carbohydrates 11g (4%) Protein 29g (58%) Fat 19g (29%) Saturated Fat 12g (60%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Cholesterol 76mg (25%) Sodium 996mg (42%) Fiber 1g (4%) Sugar 5g (10%)

Nutrition Facts

Serving: 4to 6 Servings

Amount Per Serving

Calories 321 kcal

% Daily Value*

Serving	1Serving (of 6)
Calories	321kcal	16%
Carbohydrates	11g	4%
Protein	29g	58%
Fat	19g	29%
Saturated Fat	12g	60%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Cholesterol	76mg	25%
Sodium	996mg	42%
Fiber	1g	4%
Sugar	5g	10%