Creamy Roasted Red Pepper Chicken Skillet is ready in less than 30 minutes and full of amazing
flavors. What more could I possibly want in a post thanksgiving rebound meal?
One pan meals are still going strong in my house. Because One I hate doing dishes with a
passion and pots are just a bigger messier plate that usually requires scrubbing. So I’m not here
for any of that.
One pan Creamy Roasted Red Pepper Chicken Skillet is ready in less than 30 minutes and full of
amazing flavors- that the whole family will love.
4 Boneless skinless chicken breasts
1 jar Fire roasted red peppers 12 ounce
1/2 Cup Heavy cream
2 Tablespoon Italian seasoning
1 Teaspoon salt and pepper
1/2 Teaspoon crushed red pepper flakes
2 Tablespoon oil (EVOO or vegetable)
1 bunch Fresh Basil (1/4 cup chopped)
5 Cloves Garlic Minced
1. Combine roasted red peppers, oil, garlic, salt, and pepper in a food processor or blender Pulse
2. Add oil to a large skillet. Season chicken with the Italian seasoning. Cook chicken in your
greased skillet over medium heat for 10 minutes on each side until cooked through and lightly
browned on the outside. Transfer to a plate and cover to keep warm. Check for chicken doneness
using a meat thermometer.
3. Transfer red pepper mixture to the pan and stir over medium heat for about 5 minutes until it
gets hot. Add heavy cream and stir until mixture has thickened. Add chicken and cover with the
If you want more sauce you can add some stock to the sauce along with the heavy cream.