Creamy Roasted Red Pepper Chicken Skillet

Creamy Roasted Red Pepper Chicken Skillet

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 20 minutes


  • 2 pounds boneless skinless chicken breast (3-4 breasts)
  • 1 tablespoon butter
  • 1/4 cup diced onion
  • 2 garlic cloves, minced
  • 12 ounce jar roasted red peppers, finely diced
  • 1 1/4 cup chicken broth
  • 4 ounces low fat cream cheese
  • 1/4 - 1/2 teaspoon crushed red pepper
  • 1/4 cup chopped basil leaves


  1. Place a large skillet over medium heat. Add the butter and once melted, add the chicken breasts. Sear the chicken for 5 minutes per side. Then remove the chicken from the skillet and set aside.
  2. In the same skillet, sauté the onions and garlic for 2-3 minutes. Pour in the diced red peppers and sauté another 1-2 minutes. Then add the chicken broth, cream cheese, and crushed red pepper.  Simmer and stir to melt the cream cheese into the broth.
  3. Once the sauce is smooth, add the chicken breasts back to the skillet to warm. Stir in the chopped basil and simmer another 2 minutes before serving. Salt and pepper to taste. Slice and serve the chicken covered in the creamy pan sauce.

Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!

Healthy & Creamy Roasted Red Pepper Chicken Skillet Recipe |
Easy to Make Healthy & Creamy Roasted Red Pepper Chicken Skillet Recipe |

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47 comments on “Creamy Roasted Red Pepper Chicken Skillet

  1. Lynnposted February 5, 2016 at 8:50 am Reply

    Oh I am making this tonight!!! I can taste it already! :)

  2. Betty Lynneposted February 5, 2016 at 9:29 am Reply

    This looks so good! On the menu for next week!

  3. Mariaposted February 5, 2016 at 9:52 am Reply

    Roasted red peppers give such good flavor to everything!

  4. Stephanieposted February 5, 2016 at 10:52 am Reply

    Beautiful recipe & photo! Can’t wait to try this.

  5. Janeposted February 5, 2016 at 7:20 pm Reply

    Amazing…never thought anything like this could be so simple and quick.  And perfect for company.  Thanks!


  6. Gaby Dalkinposted February 6, 2016 at 1:31 am Reply

    The creamy sauce looks amazing!!

  7. [email protected]posted February 6, 2016 at 8:23 am Reply

    You had me sold when I looked at the color. Love it.

  8. Megan {Country Cleaver}posted February 6, 2016 at 9:13 pm Reply

    I want to dive right into this beauty!

  9. Betty Lynneposted February 13, 2016 at 10:13 pm Reply

    Made this for dinner tonight and it was amazing. Such wonderful flavor! Served it over whole grain brown rice and it was wonderful!

  10. Tinaposted February 20, 2016 at 1:42 pm Reply

    This was so delicious, thanks for this recipe. 

  11. Lisaposted February 20, 2016 at 2:10 pm Reply

    Is there anyway to make this dairy free?

    • Elleposted June 28, 2016 at 11:08 pm Reply

      I made it with 1/2 cup of almond milk and then thickened it with a slurry of arrowroot. It was tasty!

  12. Lance Dposted February 21, 2016 at 2:55 pm Reply

    Can’t wait to try this recipe. I think I’ll slap try this in a version where I swap out red pepper for poblano peppers!

  13. Rachel Cooksposted February 24, 2016 at 8:26 pm Reply

    I made this tonight – my husband and I loved it! Being a food blogger, I’m incapable of making any recipe as is. I followed nearly exactly but I pureed about 3/4 of the sauce in a blender to make it thicker and smoother. Loved it! 

  14. Ellieposted February 27, 2016 at 3:21 am Reply

    Hi, I can’t get ready made roasted peppers where I live. If I roast my own peppers, how much peppers should I use? And more importantly, do you think it will work? Thanks!

    • Aleksaposted April 15, 2016 at 11:50 am Reply

      I have found that would be about two home made roasted peppers, maybe three,depending on the size. You just want to have 12oz of roasted pepper.

  15. Sarahposted February 27, 2016 at 7:39 pm Reply

    I loved this recipe. To make it easier I used my magic bullet to blend the red peppers and forgot the basil and it was still good. Great idea, can’t wait to try it again. Thanks!

  16. Monyposted February 29, 2016 at 7:28 pm Reply

    Was it sweet or salty for those who had tried this?

    • Lisaposted May 16, 2016 at 6:58 pm Reply

      It’s pretty mellow really, the peppers make it spicy, got a nice kick  to it.  I’d say more sweet than salty. 

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  18. Jacelynposted March 19, 2016 at 1:01 pm Reply

    I made this as soon as I came across it on Pinterest. I love recipes that use ingredients I already have on hand, especially ones that I need to up soon. This came together quick and it was so tasty!! Thanks for sharing!

  19. Megposted March 19, 2016 at 5:16 pm Reply

    I just made this and it’s simply delicious! Personally I would of chopped up the chicken into smaller pieces as opposed to placing the chicken breasts in whole.   I jazzed it up with some tomatoes & some hot sauce just to give it a slight kick! (Not recommended for the faint of heart.) I’m very impressed with this! 

  20. sierraposted April 5, 2016 at 7:35 pm Reply

    This was delicious! I added a tablespoon of flour to the sauce mixture at the end to thicken it up a bit. I totally forgot to add the basil because I almost caught my kitchen on fire cooking rice. Oops. I couldn’t even tell I forgot an ingredient because it was still so good! I will be making this again.

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  24. Pamposted May 10, 2016 at 6:55 pm Reply

    So good!!!! I subbed out the red peppers for asparagus though since roasted peppers give me heartburn.   But the sauce was so good that next time I may make enough to fill my bathtub and soak in it.  Just kidding.  Maybe.

  25. Lisaposted May 16, 2016 at 6:57 pm Reply

    I made this tonight and it was amazing! I made a couple changes but wow, I’ll be making it again for sure. 

  26. Crystalposted May 25, 2016 at 8:42 pm Reply

    I made this except I didn’t use the roasted peppers but the sauce came out amazing! I added cayenne pepper to the sauce because my hubbs like that extra kick! Definitely has a great kick to it! I love some chicken that can drown in a creamy sauce, besides who likes plain cooked chicken? :-p

  27. Jean iposted June 5, 2016 at 3:58 pm Reply

    Anybody use a pressure cooker with this?

  28. Betsy Amitposted July 17, 2016 at 4:01 am Reply

    What could I use instead of the low-fat cream cheese? (we don’t have it where I live:)

    • Priscillaposted July 17, 2016 at 10:06 pm Reply

      Try greek yogurt or maybe sour cream?

  29. Priscillaposted July 17, 2016 at 10:05 pm Reply

    Loved this recipe, I just made it and I did adjust a few things. I was only cooking for 1 so I took the recipe down to 1.5lbs of breast fillets, cut down a little on the broth since I lowered the amount of chicken, and added like 2 cups of spinach. This recipe is AMAZING!

  30. Beckyposted July 24, 2016 at 6:44 pm Reply

    Made this tonight and it was DELICIOUS!! I made it exactly as written except that I out some salt and pepper on the chicken – which is oddly missing crib the recipe. Definitely saving to make again!! I served it with rice.

    Even my toddlers liked it!!

  31. Stephanieposted July 29, 2016 at 10:52 am Reply

    I don’t have chicken breasts on hand.

    Will this recipe work with drumsticks?


    • Sommerposted August 9, 2016 at 9:26 am Reply

      Hi Stephanie,

      You can use bone-in chicken, but you will have to cook it a lot longer prior to adding the sauce ingredients. Let me know how it turns out!

  32. Jessicaposted August 5, 2016 at 11:33 am Reply

    Ive made this a few times and it is very good, very quick and perfect for a weeknight dinner, i serve it with egg noodles.

  33. Jakeposted August 23, 2016 at 2:28 pm Reply

    This recipe is BOMB. I’ve made it a handful of times and it comes out perfectly. Served it with some couscous and green beans. If you’re trying to impress a date with a simple meal that looks/tastes like it’s complicated, try this.


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  35. Crissyposted September 30, 2016 at 2:26 pm Reply

    We loved the flavor of this sauce, I would add flour after the onions and before the peppers next time so the sauce is thicker. I would also flour the chicken before cooking so the sauce adheres better. This would be great over pasta, rice, or potatoes. Thanks for the recipe! 

  36. Walterposted October 3, 2016 at 3:01 pm Reply

    Loved this recipe. I cut up a whole chicken and left out the red peppers. Everyone enjoyed the meal. I think I’ll try deboning and cutting the chicken into square size pieces for the next time. Thanks!

  37. Karenposted November 15, 2016 at 9:36 am Reply

    I’m making this tonight for my  family. 
    Hope they will like it as it sounds and looks 

  38. Dawnposted January 3, 2017 at 4:25 pm Reply

    I have made this several times now and love it. I have made a few alternations. I hate wasting anything so I use the liquid from the roasted peppers as a marinade and it seems to give a nice extra pepper kick. I also blend the sauce before I add half as much cream cheese, and I love the sauciness of it. I love serving this over garlic and mushroom mashed potatoes.

    I find myself curious what other sides you normally serve this with?

  39. Rhondaposted January 11, 2017 at 7:46 pm Reply

    Hi, I would like to try this recipe tonight for visitors and just need to know, what would be the difference in using full fat cream cheese as that is all I have?

    • Sommerposted January 12, 2017 at 12:10 pm Reply

      Hi Rhonda,

      The recipe will work exactly the same! It will just have a few more fat grams. ;)

  40. Kimberly O'Hairposted April 25, 2017 at 12:32 pm Reply

    I made this last night and my husband loved it. Simple and easy to follow directions. Turned out perfectly. Thank you so much for sharing this recipe!