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Homemade Roasted Red Pepper Chicken photo

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
Cook Time 20 minutes
Total Time 25 minutes
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.