Roasted Red Pepper Skillet Chicken
Roasted Red Pepper Skillet Chicken – Our latest family favorite and a fab mid-week meal to serve with rice or pasta. Just 9 ingredients and a lot of kick!
Just a couple weeks ago, we arrived home late in the evening from Ava’s swim team practice. It was such a busy day, and I hadn’t made plans for dinner and was feeling a little overwhelmed.
I’m sure that never happens to you. *wink*
Roasted Red Pepper Skillet Chicken Ingredients
I started sifting through the pantry and fridge to see what I had on-hand in order to make a quick dinner. I knew once I found a few key ingredients I would feel less stressed. I found:
- Half a block of low-fat cream cheese
- A large jar of roasted red peppers
Keeping ingredients you love in stock is a sure-bet for pulling together a simple meal that satisfies as if it were planned.
In less than half an hour, I had a bold and savory meal my family raved about. In fact, they deemed it “blog worthy” insisting I share it with you immediately.
So here it is folks, the quickie meal that has turned into a family favorite in my house, Creamy Roasted Red Pepper Skillet Chicken.
How to Make Creamy Roasted Red Pepper Skillet Chicken
- Sauté the chicken in a large skillet (scroll down to see how to cook chicken on a skillet.) Then take it out so you can use the skillet and juices to make a quick creamy pan sauce.
- Then sauté the onions and garlic, and add finely diced roasted red peppers, cream cheese, crushed red pepper, and a little chicken stock to thin it out.
- Once the sauce is ready, place the chicken back in the skillet to warm and stirred in some fresh basil for sweetness.
How Do I Cook Chicken In A Skillet?
Don’t worry, cooking chicken in a skillet is really simple.
First place a large skillet over medium heat. Add the butter and once melted, add the chicken breasts.
How Long Do I Cook Chicken In A Skillet?
Sear the chicken for 5 minutes per side. Then remove the chicken from the skillet and set aside.
For exact measurements check out the recipe card down below.
How To Serve Red Pepper Skillet Chicken
This healthy recipe is low in fat and high in protein. It’s wonderful served over rice or pasta, or with green steamed veggies.
See? Quick and simple can be dazzling.
This is also a great recipe to stretch when extra guests show up.
Instead of serving one whole chicken breast per person, slice the chicken and cover it with sauce to feed up to eight people.
See The Recipe Card Below For How To Make Roasted Red Pepper Skillet Chicken.
Other Recipes You Might Like
- Healthy Baked Carrot Chips
- Oven Roasted Broccoli Recipe
- Croatian Chicken Mushroom Pepper Skillet
- Skinny Creamy Chimichurri Chicken Skillet
Roasted Red Pepper Skillet Chicken
- 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-/12 teaspoon crushed red pepper
- 1/4 cup basil leaves, chopped
- 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.
- 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.
- 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? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
This was really delicious and savory. I added a bit of parmigiana and 1/4 cup white wine to deglaze veggies. Otherwise I followed recipe verbatim. After chicken was added back to pan I broke it up into pieces with a fork and served over bow tie pasta with a side of Caesar salad. My sauce thickened nicely as let it simmer on low uncovered a bit. Definitely a gourmet meal. Thank you,
Can sour cream be substituted for cream cheese?
Yes, it can! However, the sauce will have a slightly different flavor and texture. Be sure to stir the sour cream in thoroughly, so it does not curdle.
I stumbled across this recipe much the same way that you made it – I had frozen chicken breasts and a random bottle of red peppers and was wondering what on earth I could make with those two main ingredients. I found your recipe and it has seriously become one of my family‘s favorites! It’s now in heavy rotation! Thank you so much
Thank you! This is seriously a restaurant quality recipe. I double the sauce and puree the red peppers in the blender.
Flavor was great, but sauce thin, didn’t stick. I added 3 tbsp of Alfredo sauce I made from a rue the night before. Would suggest using a rue to thicken more. Just melt 2-3 tbsp butter and add 3 tbsp flour, stirring constantly 3-5 minutes before starting the sauce.
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I’m a slow lady and this didn’t take long to make. It was delicious, thank you!
Hi I am wondering if I leave out cream cheese, what can I use as a substitution?
Are you looking for a dairy-free option? We have a great cashew cream recipe on the site that would make a good substitution: https://www.aspicyperspective.com/magic-all-purpose-cashew-cream-recipe/
I never leave a rating but my husband and I can’t say enough about how delicious this recipe is, thus I felt obligated to leave a comment. Thanks for sharing this simple yet amazing meal!
I am making it again tonight as requested by dear hubby. I served over white rice. We both think we’d be happy with this red pepper sauce on rice even without the chicken but the chicken is, of course, a bonus! Tonight I am going to cut my chicken before searing simply because we wanted more of the sauce flavors infused into more of the chicken. I am also not a fan of basil or hot peppers so I left those out… obviously it was still amazing.
This will be a staple recipe in my home every other week!! I had to share it with all my kids. Truly can’t express the comparison of the result based on ease of recipe.
Thank you so much!!!!
WOW! This was amazing! It took a bit longer than 5 minutes to prep, but it was well worth the effort. I pounded out the chicken breasts so they would cook on the sear alone, but found I needed to finish in the oven for about 20 minutes at 350º. Regardless, the dish turned out fantastic — it will definitely be added to our repertoire! Thank you for such a delicious, easy recipe.
Thats absolute yummy…. I am drooling even just by seeing the photos. Cant wait to try it out myself.
Absolutely stunning! Thank you on a detailed impressive guide!
Amazingly good! Hearty and something new. Thank you for sharing!
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It was DELITCHIOUS!! I made butter mashed potatoes and Elote. It was a very. Olodful and yummy combination!! I added smoked paprika and left it a little thicker to coat the chicken (diced). Five stars!
Great recipe! I made it according to your recipe and the taste is great! Everyone in the family likes it, it makes me happy. Thank you
I am always looking for quick and easy recipes that are made in one pot/pan. I have never used roasted red peppers before and my mind is blown! Wow this recipe was so incredibly tasty and simple to make.
Served over some pasta… amazing. I did use extra cream cheese and broth for some extra sauce. Will definitely add more roasted red peppers as well! This is the first time I have left a review of something, that’s how incredible it was!!
It was AMAZING !!! My family loved I added 1/2 tbsp of red pepper flakes and it had just the right amount of spice to it . Soooooo good definitely adding this one to the books !
I haven’t tried any of these mouthwatering recipes yet but had to get my name on your site so I didn’t lose the source. Can’t wait to get going.
wow, my fav recipe! few days back i made same but not so much tasty. I would use your recipe too. Thanks for sharing beautiful post.
First time leaving a comment on anything. Omg. Sooo good!! (I made roasted peppers from scratch for it) But this recipe was quick and easy and perfect balance between richness and flavor. You have to try it. New favorite.
Wow! amazing recipe for chicken, thanks for sharing post.
I want to make this recipe but am completely Thrown off by the instructions on how to cook the chicken. All that is indicated is sear five minutes on each side of the chicken breast. Then add to sauce to warm. How can a chicken breast be completely cooked with just five minutes on each side?
Average-sized Chicken breasts will cook in 10 minutes over medium heat… In a skillet and also on a grill. Try it, you’ll see! :)
Nice recipe, I will try this recipe sure, because it seems very yummy.thanks
Made this recently and we loved it. Want to make for a Christmas buffet. Can it be made a day or two in advance and reheated?
We had this for dinner tonight and it was AMAZING! Definately adding it to my recipe collection.
Thank you for sharing!
Thanks for the amazing post…. keep sharing.
I made this for dinner tonight – OMG it was so good! Definitely adding this to the “keeper” list :)
I’ve made this for my family and we totally love it!I really want to make again! Would tenders work instead of breasts?
Really Wonderful Ideas to cook Creamy Roasted Red Papper Chicken Skillet. Don’t stop to Post Upcoming new recipes, We love to more cooking ideas from you.
This dish is so tasty & combined mixture of many flavors, how much time it will take??
A Spicy Perspective – I just check your blog, its full of different recipes that I want to try
I think i got a whole one weak plan – what should I make at my home, keep sharing.
But this one Fab – Roasted Red Pepper Skillet Chicken.
Yummy food, i will try this food at my house.because this seems very yummy. Thanks for sharing. very helpful.
This recipe is yuummmmm. I made it in my homemade wooden BBQ.
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This was so good I just loved it, I’m not only going to give it 5 stars. But, I’m going to share it with all my website
Just finished eating this dinner and it was a big hit. My son had made this for me and I just had to make it for my husband. He loved it too. This one will surely be made over and over again. Thank you for sharing it with us.
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This cooked to perfection! The sauce was amazing!
I never want to make chicken any other way again!
This was so good!! A new favorite for weeknights!
This looks so delicious!! We eat chicken all the time and I am always on the hunt for new chicken recipes!
I just loved it, I’m not only going to give it 5 stars. But, I’m going to share it with all my website’s followers on the social media. Thank you for giving me something useful to share it today!
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Made this tonight on a cold NJ winter night. It was so good ! Definitely a comfort meal for sure. Flavors blended together nicely, I made basmati rice and sautéed green beans. Made extra sauce and have some leftover to put over pasta tomorrow. A keeper recipe-thanks so much for sharing. :)
This looks so delicious – I can’t wait to make this for my family!
Made this tonight for dinner. Its really nice had it with some pasta.
Could you make this recipe in a pressure cooker/ instant pot?
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There is so much flavor in this dish! A great busy day choice!
Made this with a side of asparagus and a super grains quinoa mix. One of my favorite healthy meals I’ve ever made!! Thank you for sharing!
I made this according to the recipe, except I roasted my own red peppers since I had that whole bag of 6 peppers from Costco and needed to use them. This recipe was delicious! Such a creamy and spicy, tasty sauce. I can’t wait to make it again! Thank you!
I am making this with leftover chicken and I can already tell it is going to be a keeper!
Amazing recipe! I made a few small changes – I dredged the chicken breasts lightly in a flour mixture (with paprika, pepper & garlic powder) before pan frying them. I also used 2 cups of chicken stock (and a little more cream cheese to balance it) because we like more gravy and served it over potato wedges. Will definitely be making it again :) Thanks for a wonderful recipe!
What is the best type of onion for this?
Sweet, yellow, or even red onions are a good choice. :)
This was very flavorful. I will definitely make this again
Made this for dinner last night and my hubby said it was the best thing we’ve ever cooked at home before. He told me I should make it again tonight lol! It was super easy and fairly inexpensive as well! We served it over brown rice with asparagus on the side. DELICIOUS!
Tonight will be the third time using this yummy recipe. I add just a little mild curry powder and fresh coriander and we love it.
Yum! It was so delicious. Made this tonight and added a little shredded mozzarella and the whole family loved it!
This is the family’s favorite Dish! After making it the first time I decided to try it differently and added more cream cheese, omitted crushed red pepper, added mozzarella, heavy cream and put I over penne, my family begs for this meal! Thanks for such a wonderful recipe
I’m fairly certain the nutritional info for this recipe is wrong. After calculating out each individual item, there is significantly LESS than 64.5 grams of carbs. It’s roughly 6 grams of carbs. Perhaps the decimal is in the wrong place?
Thanks so much for pointing that out! We had some outside assistance when we first added nutritional facts. I hoped their wouldn’t be any typos. It’s all fixed now! :)
I cook just for myself, so the first time I made it, I halved the recipe, spooned the sauce on top of the cooked chicken (with drippings) rather than adding it to the skillet and spread the basil leaves before serving. Because there was a lot of sauce left, I froze it and used it later as a spaghetti sauce. This time, I made the recipe as is, but adding 4 extra tbs of the cream cheese as a thickener. Out of this, I get three succulent creamy chicken dinners. It doesn’t get any better than that. Thank you!
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Great flavor! Will definitely be making this again…and again!
I made this last night for my fiance and friends, they all LOVED it and i did too! I roasted asparagus for a side and it went well together! I recommend this recipe. Yum!
I would like to make this tomorrow but, I only have a jar of marinated red peppers instead of the roasted as listed. Can I still make this work? I have all other ingredients. Tia!
The marinated peppers are still cooked and peeled. I think they would work just fine! :)
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My but was this was as delicious as your photo was beautiful! I substituted thighs for breasts and threw in some frozen peas for texture. The leftovers were just as wonderful. Thanks for sharing.
This is really delicious. Had some fresh peas, so I added them, otherwise made as directed and it was scarfed down! Thank you, I will be making again.
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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!
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?
The recipe will work exactly the same! It will just have a few more fat grams. ;)
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?
I’m making this tonight for my family.
Hope they will like it as it sounds and looks
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!
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!
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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.
AND IT’S HEALTHY!
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.
I don’t have chicken breasts on hand.
Will this recipe work with drumsticks?
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!
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!!
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!
What could I use instead of the low-fat cream cheese? (we don’t have it where I live:)
Try greek yogurt or maybe sour cream?
Anybody use a pressure cooker with this?
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
I made this tonight and it was amazing! I made a couple changes but wow, I’ll be making it again for sure.
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.
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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.
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!
Any thoughts on adding a little bit of Tomato Paste?
What about Sundried Tomato Paste?
I think both would make a great addition! I would just start with a little bit (maybe 1 teaspoon) and see how the sauce tastes before adding more. :)
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!
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Was it sweet or salty for those who had tried this?
It’s pretty mellow really, the peppers make it spicy, got a nice kick to it. I’d say more sweet than salty.
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!
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!
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.
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!
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!
Is there anyway to make this dairy free?
I made it with 1/2 cup of almond milk and then thickened it with a slurry of arrowroot. It was tasty!
This was so delicious, thanks for this recipe.
Made this for dinner tonight and it was amazing. Such wonderful flavor! Served it over whole grain brown rice and it was wonderful!
I want to dive right into this beauty!
You had me sold when I looked at the color. Love it.
The creamy sauce looks amazing!!
Amazing…never thought anything like this could be so simple and quick. And perfect for company. Thanks!
Beautiful recipe & photo! Can’t wait to try this.
Roasted red peppers give such good flavor to everything!
This looks so good! On the menu for next week!
Oh I am making this tonight!!! I can taste it already! :)
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