Roasted Red Pepper Drenched Chicken

close up shot of creamy roasted red pepper chicken in large pan with spatula lifting chicken

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5 from 2 votes

Juicy pan-fried chicken drenched in a creamy roasted red pepper sauce - Dinners don't come more delicious than this!

Prep Time15

Cook Time20

Total Time35

Course: Dinner, Main Course

Cuisine: Western

Servings:

Author: Chris Collins

Cost: £2.50 / $3

Equipment

Large Pan & Wooden Spoon
Blender/Food Processor
Sharp Knife & Chopping Board
Fine Cheese Grater
Aluminium Foil

Ingredients

Chicken

2x 9oz/250g Chicken Breasts, preferably brought close to room temp
1 tsp Smoked Paprika
1/2 tsp EACH: Garlic Powder, Salt
1/4 tsp Black Pepper
drizzle of Olive Oil

Roasted Red Pepper Sauce

16oz / 450g jar of Roasted Red Peppers (see notes)
1/2 cup / 120ml EACH: Chicken Stock, Heavy/Double Cream
1/3 cup / 1oz / 30g freshly grated Parmesan
1/2 small bunch Fresh Basil, plus extra small leaves to serve (1 small bunch is 1oz/30g)
1 tbsp Butter
1 medium Onion, finely diced
1 large clove of Garlic, finely diced
Chilli Flakes, to serve (optional)

Side Dish Idea (optional)

1.5 cups / 300g Uncooked Orzo, cooked to package instruction then drained
~ 1/3 cup EACH: Feta, Sun Dried Tomatoes
2 tbsp finely diced Parsley
splash of Red Wine Vinegar
drizzle of Sun Dried Tomato Oil (from the jar)

Instructions

Side: If you're making the orzo side dish, I usually do this as the sauce simmers, but you could make it at the start and leave at room temp until ready to serve. Just combine everything in a bowl, season to taste and adjust quantities if desired.
Prep Chicken: Horizontally slice each chicken breast right through the centre to make 4 even-sized breasts. Evenly sprinkle both sides of each breast with the seasoning.
Cook Chicken: Add a drizzle of oil to a large pan over medium-high heat. Add the chicken and fry both sides until lightly charred, with the centre white and piping hot. Remove and place on a plate wrapped in foil to keep warm.
Onion/Garlic: Lower heat to medium and melt in 1 tbsp butter. Add in the onion and fry until soft & golden, using your wooden spoon to gently scrape off any flavour stuck to the pan. Add garlic and fry for another min or so, then scrape everything into a blender.
Roasted Red Peppers: Squeeze out the brine from a jar of roasted red peppers (don't rinse them) then add in the blender too. Add in basil and chicken stock, then pop on the lid and blitz until smooth.
Sauce: Pour the sauce back into the pan and stir in cream. Gently simmer for 8-10mins to marry the flavours and thicken the sauce slightly, stirring every now and then. Stir in parmesan and taste for seasoning.
Serve: Add the chicken back in and baste in the sauce. Sprinkle over some small basil leaves and a pinch of chilli flakes (optional). Serve up and enjoy!

Video

Notes

a) Roasted Red Peppers Brine - Jarred roasted red peppers usually come in vinegary brine. Although you should drain them, don't wash them, otherwise you'll wash away the char/flavour from the peppers. Just squeeze as much brine out with your hands as you can.

b) Homemade Roasted Red Peppers - I use jarred roasted red peppers for ease. However, if you only have fresh red peppers just simply broil/grill until black on the outside, turning throughout to keep an even char. Place in a bowl with cling film over it and allow to cool. After, peel off the skin, deseeded and slice. For reference, the drained weight of the roasted red peppers is 12oz/350g.

c) Serving/Side Dish - Some other sides to serve this dish you could serve with:

Veg: Green Beans or Roasted Broccolini
Easy Carbs: Plain pasta, orzo, rice or couscous
Other Carbs: Mashed Potatoes or Roasted Potatoes

d) Calories - Just the chicken and sauce with no sides and shared between 4.

Nutrition