Roasted Red Pepper Chicken

There’s something cozy and a little decadent about a skillet dinner that comes together in under 30 minutes but tastes like you’ve been slow-cooking it all afternoon. This Roasted Red Pepper Chicken is exactly that kind of weeknight magic: tender boneless skinless chicken breasts simmered in a silky, savory roasted red pepper cream sauce, brightened with fresh basil and a touch of heat from crushed red pepper. It’s a recipe that feels special enough for company yet simple enough for a Tuesday night. The ingredients list is short, and the method is straightforward, with easy step-by-step directions that yield a saucy, satisfying entrée you’ll want to make again and again.

Why this version works: using roasted red peppers gives the sauce a roasted, slightly sweet flavor without extra effort. Low-fat cream cheese adds creaminess without weighing the dish down, and chicken broth thins the sauce just enough so it coats pasta, rice, or a pile of steamed vegetables perfectly. The fresh basil at the end keeps the whole dish tasting bright and never cloying.

Ingredients

• 2 pounds boneless skinless chicken breast, 4 pieces
• 1 tablespoon butter
• 1/4 cup onion, diced
• 2 cloves garlic, minced
• 12 ounces roasted red peppers, finely diced (1 jar or fresh roasted peppers are fine)
• 1 1/4 cup chicken broth
• 4 ounces lowfat cream cheese
• 1/4-1/2 teaspoon crushed red pepper
• 1/4 cup basil leaves, chopped

Equipment

• Large skillet with a lid
• Sharp knife and cutting board
• Measuring cups and spoons
• Spoon or spatula for stirring

Prep and timing

Total time: about 30–35 minutes.

Prep: 10 minutes. Cook: 20–25 minutes.

Flavor notes and serving ideas

This Roasted Red Pepper Chicken shines served over al dente pasta, fluffy couscous, or a bed of steamed rice. It’s also delicious spooned over roasted vegetables or alongside a leafy green salad for a lighter meal. If you want to add a little green veg directly to the skillet, stir in a couple of handfuls of fresh baby spinach at the very end and let it wilt into the sauce for color and extra nutrients.

If you prefer a creamier, richer finish, let the sauce simmer a minute longer so it reduces slightly. For a more tomato-forward feel, fold in a tablespoon of tomato paste while the onions are soft to add depth. Adjust the crushed red pepper to taste; start with 1/4 teaspoon and add up to 1/2 teaspoon for more heat.

Step-by-step directions

Below are clear, stepwise directions that follow the original order of preparation while tightening the language for clarity and flow. The ingredient list above is the source of truth; ingredient names and amounts remain unchanged.

1. Prepare the chicken: Pat each of the 4 pieces of 2 pounds boneless skinless chicken breast dry with paper towels. If any pieces are particularly thick, slice them horizontally to create even thickness so they cook uniformly.
2. Heat the pan: Place a large skillet over medium heat and add 1 tablespoon butter. Allow the butter to melt and foam, but do not let it brown.
3. Brown the chicken: Add the chicken breasts in a single layer to the hot skillet. Cook undisturbed for 3–4 minutes until the undersides are golden brown. Flip the breasts and cook the other side for an additional 3–4 minutes, until lightly browned but not fully cooked through. Remove the chicken from the skillet and set aside on a plate. Leave any pan juices in the skillet.
4. Sauté the aromatics: Reduce the heat to medium-low. Add 1/4 cup onion, diced to the skillet and sauté for 2–3 minutes, stirring occasionally, until the onion becomes soft and translucent. Add 2 cloves garlic, minced and cook for 30–45 seconds until fragrant—do not let the garlic brown.
5. Add the roasted red peppers: Stir in 12 ounces roasted red peppers, finely diced. Cook for 1–2 minutes to warm the peppers and allow their flavor to meld with the onions and garlic.
6. Add the chicken broth: Pour in 1 1/4 cup chicken broth and stir to combine. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the skillet; this adds flavor to the sauce.
7. Return the chicken to the pan: Nestle the partially cooked chicken breasts back into the skillet so they are submerged in the broth and pepper mixture. Bring the mixture to a gentle simmer.
8. Simmer until cooked through: Cover the skillet with a lid and simmer for 8–10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through. The exact time will depend on the thickness of your breasts; thicker pieces may need a minute or two longer.
9. Create the creamy sauce: Remove the lid and lower the heat to medium-low. Add 4 ounces lowfat cream cheese directly to the skillet in small chunks. Stir gently until the cream cheese melts and the sauce becomes smooth and creamy. If needed, tilt the pan and stir to help the cream cheese incorporate fully with the broth and roasted peppers.
10. Adjust seasoning and spice: Sprinkle in 1/4-1/2 teaspoon crushed red pepper to taste, starting with the smaller amount and increasing if you want more heat. Taste the sauce and add salt and black pepper as needed. Remember that chicken broth can be slightly salty, so season gradually.
11. Finish with basil and rest: Stir in 1/4 cup basil leaves, chopped, saving a pinch for garnish if desired. Let the chicken rest in the warm sauce for 1–2 minutes so the flavors meld.
12. Serve: Transfer the chicken to plates or a serving platter and spoon the roasted red pepper cream sauce over the top. Garnish with the reserved basil if you like. Serve hot with pasta, rice, or your preferred side.

Tips and troubleshooting

• If the cream sauce looks too thin after adding the cream cheese, simmer uncovered over medium-low heat for a few minutes to reduce it slightly. Stir frequently to prevent sticking.
• To prevent overcooked chicken, check the thickest part with an instant-read thermometer. Once it hits 165°F (74°C), remove the skillet from the heat and let it rest for a minute before serving.
• If you can’t find roasted red peppers in a jar, roast fresh red bell peppers under the broiler or over a stovetop burner until the skins are blistered, then place them in a covered bowl to steam for 10 minutes. Peel, seed, and finely dice before using.
• Lowfat cream cheese melts differently than full-fat, so stir it in slowly and keep the heat gentle to avoid graininess.

Make-ahead and storage

This dish reheats beautifully. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth if the sauce seems too thick. The sauce may firm up in the fridge due to the cream cheese, so warming it slowly brings back the silky texture.

Variations

• Vegetable boost: Add chopped zucchini or mushrooms into the skillet when sautéing the onions for a heartier one-pan meal.
• Herb swap: Replace some or all of the basil with fresh parsley or tarragon for a different herbal profile.
• Spicy-sweet twist: Stir in a teaspoon of honey with the cream cheese for a subtle sweet contrast to the crushed red pepper.
• Pasta bake: Toss cooked penne or rigatoni with the chicken and sauce, top with shredded mozzarella, and bake at 375°F for 10 minutes until bubbly and golden.

Why you’ll love it

This Roasted Red Pepper Chicken is a great weeknight option because it balances speed and flavor. The sauce is rich without being heavy; the roasted peppers provide depth and a touch of sweetness, while the cream cheese creates a smooth finish that clings to the chicken. Fresh basil at the end keeps the dish tasting lively rather than overly creamy. It’s simple, flexible, and reliably delicious—perfect for family dinners or an easy dinner party main.

Give it a try and experiment with serving options. Once you’ve made it a few times, you’ll find little tweaks that make it your own—maybe a splash of white wine in the broth, a handful of capers for briny brightness, or a dusting of grated Parmesan just before serving. But even in its basic form, this recipe delivers satisfying, restaurant-caliber flavor with minimal fuss.

Enjoy your cooking, and savor the comfort of a warm plate of Roasted Red Pepper Chicken.

Roasted Red Pepper Chicken

Tender seared chicken finished in a creamy roasted red pepper sauce with basil.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds boneless skinless chicken breast about 4 pieces
• 1 tablespoon butter
• 1/4 cup onion diced
• 2 cloves garlic minced
• 12 ounces roasted red peppers finely diced (1 jar or freshly roasted)
• 1 1/4 cup chicken broth
• 4 ounces low-fat cream cheese
• 1/4-1/2 teaspoon crushed red pepper
• 1/4 cup basil leaves chopped
• salt and pepper to taste

Equipment

• Large Skillet
• Spatula or tongs
• Measuring cups and spoons
• Knife
• Cutting Board

Method

 

1. Heat a large skillet over medium heat and add the butter until melted.
2. Season the chicken breasts with salt and pepper, then sear in the skillet 5 minutes per side until golden and cooked through; remove and set aside.
3. In the same skillet, sauté the diced onion and minced garlic for 2–3 minutes until softened.
4. Add the diced roasted red peppers and sauté 1–2 minutes to warm through.
5. Pour in the chicken broth, add the cream cheese and crushed red pepper, then simmer while stirring until the cream cheese melts and the sauce is smooth.
6. Return the chicken to the skillet and warm in the sauce for about 2 minutes.
7. Stir in the chopped basil, adjust seasoning with salt and pepper, then slice and serve the chicken topped with the creamy red pepper sauce.

Notes

• This recipe uses low-fat cream cheese to reduce calories.
• You can substitute full-fat cream cheese for a richer sauce.
• For an extra creamy sauce, use 8 ounces cream cheese.