Creamy Roasted Red Pepper Chicken Recipe

The creamy roasted red pepper sauce makes chicken breasts exciting. Serve it over rice, bread, pasta, or mashed potatoes for a tasty supper!

– ▢1.5 to 2 lbs boneless skinless chicken breast – ▢3 Tbsp avocado oil, divided – ▢1 large yellow onion, chopped – ▢5 large cloves garlic, minced – ▢1 (16-oz) jar roasted red bell peppers, drained – ▢½ cup sun-dried tomatoes, drained, optional – ▢1 (15-oz) can full-fat coconut milk** – ▢¼ cup dry white wine, optional – ▢1 tsp lemon zest, optional – ▢1 tsp sea salt, to taste – ▢1/4 tsp black pepper – ▢1 cup cherry tomatoes, optional – ▢5 ounces baby spinach, optional – ▢1 cup fresh basil, chopped, optional


Place the chicken breasts on a large dish or cutting board. Dry the breasts with paper towels and season both sides with sea salt and black pepper. Set aside while making sauce.

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In a 12-inch nonstick pan, heat 1 tablespoon avocado oil on medium.Sauté chopped onion for 5–8 minutes, turning occasionally, to soften and brown. Add minced garlic and simmer 2–3 minutes.

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Blend or process onion and garlic with roasted red bell peppers, sun-dried tomatoes, coconut milk, white wine (if used), lemon zest, and sea salt.

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Blend sauce smooth.Replace the stove skillet you sautéed onion and garlic in and heat over high heat. Heat 2 teaspoons avocado oil for a few minutes.

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Carefully place the chicken breasts on the warm skillet and cook for 4 minutes per side until golden brown. If chicken blacks, lower heat to medium-high.

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After both sides are golden-brown, reduce the heat to medium-low and simmer for a few minutes to cool the skillet (this stops the sauce from boiling).

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Carefully cover browned chicken breasts with skillet sauce. Use a splatter screen now since the sauce will splatter if the skillet is hot.

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Flip chicken once or twice in sauce for 6-8 minutes. The sauce should bubble but not boil over. Add baby spinach and tomatoes. 

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The spinach will flood the skillet, but after it wilts, it will be easy to incorporate into the sauce. Cook for 2–3 minutes to finish cooking the chicken.

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Check chicken breasts' interior temperatures with a digital thermometer. A 165-degree chicken is done.

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Taste the sauce and add salt, pepper, or lemon juice. For sauce absorption, serve roasted red pepper chicken over rice, mashed potatoes, or spaghetti. You can add julienned fresh basil. 

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Add freshly grated parmesan or mozzarella. Serving chicken with roasted or steamed vegetables is wonderful. Green beans, asparagus, and broccoli are terrific sides.

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Also See

Banana Baked Oatmeal Muffins Recipe