Roasted Red Pepper Chicken
by Sommer Collier — last updated on Apr 19, 2025 
Skillet Roasted Red Pepper Chicken is our latest family favorite and a fab mid-week meal to serve with rice or pasta. It has just nine ingredients and a lot of kick!
Creamy Roasted Red Pepper Chicken
This simple recipe consists of pan-seared chicken in a silky roasted red pepper sauce. It’s a true one-pan meal you can make in less than 30 minutes.
Sommer’s Recipe Notes
Keeping ingredients you love in stock is a sure bet for pulling together a simple meal that satisfies you as if it were planned. I try to keep proteins in the freezer for impromptu meals, as well as, onions, garlic, and canned and jarred items my family loves in the pantry.
This Roasted Red Pepper Chicken Recipe is a pantry-staple dish my kids ask for regularly, and I think yours will, too!
This is also a great meal 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.
Ingredients You Need
- Chicken – boneless chicken breasts or boneless skinless chicken thighs
- Butter – to sear the chicken (or olive oil)
- Garlic – minced, for a zesty note
- Onions – for depth
- Fresh basil – for a fresh pop of herby sweetness
- Cream cheese – regular or low fat cream cheese
- Chicken broth – or water to thin out the sauce
- Roasted red bell peppers – jarred or homemade roast peppers
- Crushed red pepper flakes – optional
How to Make Roasted Red Pepper Chicken
Find the full Roasted Red Pepper Chicken recipe with ingredient proportions, detailed instructions, video tutorial, and extra cooking tips in the printable form at the bottom of the post.
Frequently Asked Questions
How Long Do I Cook Chicken In A Skillet? Don’t worry; cooking chicken in a skillet is really simple.
Sear average-sized chicken breasts for 5 minutes per side. Then remove the chicken from the skillet and set aside. If the chicken pieces are larger than normal, cook them for up to 7 minutes per side.
Sure! Consider adding black pepper, smoked paprika, ground cumin, or cayenne pepper to the sauce. You can make it extra rich by adding shredded mozzarella cheese, or grated parmesan cheese.
Try adding heavy cream to the sauce in place of cream cheese. The sauce will be thinner, but still delicious. Or substitute full-fat coconut milk (and olive oil) for a dairy-free option.
If you want the sauce to be extra smooth, use an immersion blender to puree the cooked sauce before adding the chicken back to the sauce.
This healthy recipe is low in fat and high in protein. It’s wonderful served over rice or pasta, or add a side of Steamed Potatoes with Garlic Herb Butter or Best Mashed Potatoes. Or add Roasted Cauliflower Rice for a low carb meal.
Add a Couscous Salad (with Pickled Vegetables), Broccoli Cauliflower Salad, Air Fryer Asparagus, or Crispy Fried Brussels Sprouts.
And a loaf of Focaccia Bread or Easy Garlic Bread to round out the meal.
See? Quick and simple can be dazzling.
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Roasted Red Pepper Chicken Recipe
Video
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
Instructions
- 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.
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.
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?
Hi James,
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!
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!