Creamy Roasted Red Pepper Chicken Recipe

The creamy roasted red pepper sauce makes chicken breasts exciting. Serve it over rice, bread, pasta, or mashed potatoes for a tasty supper!  

– 1.5 to 2 lbs boneless skinless chicken breast – 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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Place chicken breasts on a large platter or cutting board. Dry the breasts with paper towels and season both sides with sea salt and black pepper.  


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While sauce cooks, reserve.In a 12-inch nonstick pan, heat 1 tablespoon avocado oil on medium.Sauté chopped onion for 5–8 minutes, turning periodically, to soften and brown.  

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Saute minced garlic for 2–3 minutes.Blend or process onion, garlic, roasted red bell peppers, sun-dried tomatoes, coconut milk, white wine (if used), lemon zest, and sea salt.   

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Smoothen sauce. Replace the skillet you sautéed onion and garlic in and heat on high. Cook 2 teaspoons avocado oil for a few minutes.  

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Place the chicken breasts carefully on the heating skillet and cook for 4 minutes per side until golden brown. Chicken blacks? Reduce heat to medium-high.   

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Reduce the heat to medium-low and simmer for a few minutes to cool the skillet and prevent the sauce from boiling when all sides are golden-brown.  

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Carefully coat browned chicken breasts with skillet sauce. If the skillet is hot, the sauce will spray, so use a screen. Turn chicken twice in sauce for 6-8 minutes.   

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Sauce should bubble, not boil. Adding baby spinach and tomatoes. The spinach will fill the skillet but wilt and integrate into the sauce. Finish cooking chicken in 2–3 minutes.  

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A digital thermometer measures chicken breasts' interior temperatures. A 165-degree chicken is done.  

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Taste and season sauce with salt, pepper, or lemon juice. Serve roasted red pepper chicken over rice, mashed potatoes, or spaghetti to absorb sauce. 

Julienne fresh basil. Freshly grated mozzarella or parmesan. Chicken with roasted veggies is tasty. Broccoli, asparagus, and green beans are terrific sides.  

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