Creamy Roasted Red Pepper Chicken Skillet

Easy to Make Healthy & Creamy Roasted Red Pepper Chicken Skillet Recipe | ASpicyPerspective.comOur latest family favorite, Creamy Roasted Red Pepper Chicken Skillet. A fab mid-week meal to serve with rice or pasta.

It's Healthy! Creamy Roasted Red Pepper Chicken Skillet Recipe |
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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*

Easy Creamy Roasted Red Pepper Chicken Skillet Recipe |

I started sifting through the pantry 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.


There was chicken, basil, and half a block of low fat cream cheese in the fridge. Onions, garlic, and a large jar of roasted red peppers in the pantry.


Amazing Creamy Roasted Red Pepper Chicken Skillet Recipe |

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.

Dazzling Creamy Roasted Red Pepper Chicken Skillet Recipe |

So here it is folks, the quickie meal that has turned into a family favorite at my house, Creamy Roasted Red Pepper Chicken Skillet.

I sautéed the chicken in a large skillet. Then took it out so I could use the skillet and juices to make a quick creamy pan sauce of sautéed onions and garlic, finely diced roasted red peppers, cream cheese, crushed red pepper, and a little chicken stock to thin it out.

Making Healthy Roasted Red Pepper Chicken Skillet Recipe |

Then I placed the chicken back in the skillet to warm, and stirred in some fresh basil for sweetness.


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

This healthy Creamy Roasted Red Pepper Chicken Skillet 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.

Must-Make Creamy Roasted Red Pepper Chicken Skillet Recipe |

Creamy Roasted Red Pepper Chicken Skillet 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.

Creamy Roasted Red Pepper Chicken Skillet

Yield: 4 servings

Prep Time:5 minutes

Cook Time:20 minutes

5 / 5 (29 Reviews)
Did you make this recipe?   Leave a review »

Creamy Roasted Red Pepper Chicken Skillet Recipe – An easy to make dinner that the whole family will love! With just 9 ingredients and a whole lot of kick.


  • 2 pounds boneless skinless chicken breast (4 pieces)
  • 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.

Nutrition Information

Yield: 4 servings, Serving Size: 1/4 recipe

  • Amount Per Serving:
  • Calories: 542 Calories
  • Total Fat: 14g
  • Saturated Fat: 5.1g
  • Cholesterol: 203mg
  • Sodium: 1227mg
  • Carbohydrates: 14.6g
  • Fiber: 0.2g
  • Sugar: 0.7g
  • Protein: 78.3g
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68 comments on “Creamy Roasted Red Pepper Chicken Skillet

  1. [email protected]posted February 5, 2016 at 7:11 am Reply

    A well stocked pantry is one of life’s most useful items. 

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

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

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

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

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

    Roasted red peppers give such good flavor to everything!

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

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

  6. 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!


    Rating: 5
  7. Gaby Dalkinposted February 6, 2016 at 1:31 am Reply

    The creamy sauce looks amazing!!

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

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

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

    I want to dive right into this beauty!

  10. 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!

    Rating: 5
  11. Tinaposted February 20, 2016 at 1:42 pm Reply

    This was so delicious, thanks for this recipe. 

  12. 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!

  13. 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!

  14. 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! 

    Rating: 5
  15. 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.

  16. 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!

    Rating: 5
  17. 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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  19. 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!

    Rating: 5
  20. 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! 

    Rating: 5
  21. 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.

    Rating: 5
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  25. 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.

    Rating: 5
  26. 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. 

    Rating: 5
  27. 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

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

    Anybody use a pressure cooker with this?

  29. 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?

  30. 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!

    Rating: 5
  31. 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!!

    Rating: 5
  32. 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!

  33. 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.

    Rating: 5
  34. 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.


    Rating: 5
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  36. 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! 

    Rating: 4
  37. 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!

    Rating: 5
  38. 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 

  39. 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?

    Rating: 5
  40. 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. ;)

  41. 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!

    Rating: 5
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  44. KSLposted June 10, 2017 at 3:01 pm Reply

    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.

    Rating: 5
  45. Jeanne Macalusoposted July 13, 2017 at 7:03 pm Reply

    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.

    Rating: 5
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  47. Lisaposted August 27, 2017 at 10:48 pm Reply

    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!

    • Sommerposted August 28, 2017 at 8:29 am Reply

      Hi Lisa,

      The marinated peppers are still cooked and peeled. I think they would work just fine! :)

  48. Shannonposted October 7, 2017 at 10:09 am Reply

    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!

    Rating: 4.5
  49. Michelleposted October 9, 2017 at 10:23 am Reply

    Great flavor! Will definitely be making this again…and again!

    Rating: 5
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  51. nicole friedmanposted October 24, 2017 at 10:42 am Reply

    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!

    Rating: 5
  52. Sarahposted November 13, 2017 at 2:56 pm Reply

    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?

    • Sommerposted November 17, 2017 at 10:57 pm Reply

      Hi Sarah,

      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! :)

  53. Ashlieposted January 23, 2018 at 2:38 pm Reply

    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 

    Rating: 5
  54. Sue Annposted January 28, 2018 at 7:05 pm Reply

    Yum! It was so delicious. Made this tonight and added a little shredded mozzarella and the whole family loved it!

    Rating: 5
  55. Brian Kennyposted February 28, 2018 at 7:01 am Reply

    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.

    Rating: 5
  56. Lorenzoposted March 3, 2018 at 4:49 am Reply


    Rating: 5
  57. Laurenposted March 4, 2018 at 1:16 pm Reply

    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!

    Rating: 5
  58. Healthy Momposted March 23, 2018 at 8:48 pm Reply

    This was very flavorful. I will definitely make this again

    Rating: 5
  59. Haileyposted April 12, 2018 at 1:53 pm Reply

    What is the best type of onion for this?

    • Sommerposted April 17, 2018 at 10:15 am Reply

      Hi Hailey!

      Sweet, yellow, or even red onions are a good choice. :)