Skillet Chicken in Roasted Red Pepper Sauce

Rich, savory, and deeply flavorful, Skillet Chicken in Roasted Red Pepper Sauce is a quick and elegant one-pan dinner that’s sure to impress. With juicy, seared chicken nestled in a velvety roasted red pepper sauce, this dish offers restaurant-quality results in under 30 minutes. Whether you’re cooking for guests or whipping up a weeknight dinner, this recipe brings bold Mediterranean-inspired flavors to the table without requiring hours in the kitchen.

What makes this recipe shine is the balance between the smoky sweetness of roasted red peppers and the creamy richness from butter and Parmigiano Reggiano. The sauce coats each piece of chicken beautifully, while chopped parsley adds a burst of freshness to round things out. It’s a versatile dish that works with chicken breasts or thighs, and pairs effortlessly with pasta, rice, mashed potatoes, or even a slice of crusty bread to soak up every last bit of sauce.

If you’re tired of the same old chicken dinners and want something comforting yet refined, this skillet chicken is your new go-to. It’s simple enough for beginners but sophisticated enough for special occasions. One bite, and you’ll be hooked on its smoky, savory goodness.

Why You’ll Love This Recipe

1. One-Pan Simplicity: Everything comes together in a single skillet — less cleanup, more flavor.
2. Rich and Creamy Sauce: The roasted red pepper base is luxurious, yet lighter than cream-based alternatives.
3. Fast and Flavorful: Ready in under 30 minutes with minimal prep.
4. Customizable: Works with chicken breasts or thighs, and can be paired with a variety of sides.
5. Elegant but Easy: A restaurant-worthy dish that’s surprisingly simple to make at home.

Ingredients

• Boneless, skinless chicken breasts or thighs
• Salt and pepper
• Olive oil
• Roasted red pepper sauce
• Butter (cut into pieces)
• Grated Parmigiano Reggiano (or Parmesan cheese)
• Fresh parsley (chopped)

Variations

• Spicy Twist: Add crushed red pepper flakes or a dash of hot sauce for heat.
• Creamy Version: Stir in a splash of heavy cream for a richer sauce.
• Herb Upgrade: Try fresh basil or thyme instead of parsley for a different flavor profile.
• Cheese Swap: Use feta or goat cheese for a tangier finish.
• Vegan Option: Substitute chicken with pan-seared tofu or chickpeas and use plant-based butter and cheese.

How to Make the Recipe

Step 1: Season the Chicken

Pat the chicken dry and season both sides with salt and pepper.

Step 2: Sear the Chicken

Heat olive oil in a skillet over medium-high heat. Add the chicken and sear for 4–5 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.

Step 3: Add the Sauce

Reduce the heat to medium. Pour the roasted red pepper sauce into the skillet and stir in the butter pieces until melted and incorporated.

Step 4: Stir in Cheese

Add the grated Parmigiano Reggiano and stir until melted and the sauce is smooth.

Step 5: Return Chicken to Skillet

Place the cooked chicken back into the skillet, spooning sauce over the top. Simmer for 2–3 minutes to heat through.

Step 6: Garnish and Serve

Sprinkle with chopped parsley and serve immediately with your favorite sides.

Tips for Making the Recipe

• Don’t overcrowd the skillet when searing the chicken — cook in batches if necessary.
• Use a meat thermometer to ensure chicken reaches 165°F (74°C) internally.
• Let the chicken rest briefly after searing to keep it juicy.
• For extra flavor, deglaze the skillet with a splash of white wine before adding the sauce.
• Blend your own roasted red pepper sauce if you prefer homemade over jarred.

How to Serve

Serve this skillet chicken over pasta, mashed potatoes, rice, or creamy polenta to soak up the rich sauce. A side of garlic bread and a green salad makes it a complete, satisfying meal. You can also slice the chicken and use it in wraps or sandwiches for a gourmet twist on leftovers.

Make Ahead and Storage

Storing Leftovers

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing

Freeze chicken and sauce together in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheating

Reheat gently in a skillet over medium heat, adding a splash of water or broth if needed to loosen the sauce.

FAQs

1. Can I use jarred roasted red peppers?

Yes! Blend jarred roasted red peppers with garlic, olive oil, and seasoning for a quick homemade sauce.

2. What cut of chicken works best?

Both breasts and thighs work well — thighs tend to be juicier, while breasts are leaner.

3. Can I make this dairy-free?

Yes, use plant-based butter and skip or substitute the cheese with a dairy-free option.

4. Is this recipe spicy?

Not inherently, but you can easily add heat with chili flakes or spicy sauce.

5. Can I use store-bought red pepper sauce?

Absolutely — just choose one with minimal additives for the best flavor.

6. Can I make this ahead of time?

Yes, prepare everything and reheat gently when ready to serve.

7. How do I thicken the sauce?

Simmer a bit longer uncovered or stir in a small amount of cream cheese or cornstarch slurry.

8. What goes well with this chicken?

It pairs beautifully with pasta, rice, mashed potatoes, or crusty bread.

9. Can I double the recipe?

Yes, just use a larger skillet or work in batches to avoid overcrowding.

10. Is this recipe keto-friendly?

It can be! Use low-carb roasted red pepper sauce and serve with cauliflower mash or zucchini noodles.

Conclusion

Skillet Chicken in Roasted Red Pepper Sauce is proof that weeknight meals can be both easy and elegant. With minimal ingredients and maximum flavor, this dish is perfect for when you want something comforting and impressive without a lot of effort. Whether you’re hosting guests or just treating yourself to something special, this recipe delivers bold taste and rich texture every time. One pan, one sauce, endless possibilities — it’s a must-try for any home cook.

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