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 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!
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?
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?
Hi Hailey!
Sweet, yellow, or even red onions are a good choice. :)
This was very flavorful. I will definitely make this again