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.
More Simple Recipes You Might Like
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.
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?
Hi Rhonda,
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
Delicious.
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!
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?
Thanks!
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!
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?