Roasted Red Pepper Chicken
by: claire cary
This creamy roasted red pepper chicken is a one pan dish that is ready in about 30 minutes. Serve it with pasta, orzo, roasted veggies or just as is! It's naturally gluten free and dairy free friendly.
Ingredients
- 1 ¼ pounds boneless skinless chicken breasts
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter
- 1 ½ cups roasted red pepper sauce click for recipe
Instructions
- If you haven't already, prep the roasted red pepper sauce. The recipe makes a big batch, I like to make it all so there's extra for serving if you want to enjoy this chicken with pasta, veggies etc.
- Slice the chicken in half so you end up with thinner breasts.
- Mix together the seasonings, salt and pepper.
- Season both sides of the chicken and pat into the breasts.
- Add the butter to a cast iron skillet and heat over medium heat.
- Once the butter has melted and the pan is hot, add the chicken. Cook on both sides for about 4 minutes or until browned. It's ok if it's not fully cooked yet because we will continue to cook it in the sauce.
- Add in the sauce and let simmer over low heat for about 5 minutes to let the flavors blend, making sure to flip the chicken on both sides.
- Check that the chicken has reached an internal temperature of 165 Fahrenheit.
- Serve with pasta, veggies etc. and enjoy!
Notes
You can swap for chicken thighs here, but cut off any excess fat and add about 5 minutes of extra cook time.
Serving: 1piece of chicken / Calories: 356kcal / Carbohydrates: 13g / Protein: 30g / Fat: 12g / Sodium: 622mg / Fiber: 2g / Sugar: 3g / Vitamin C: 4mg
