Description
This creamy Red Pepper Chicken recipe features tender chicken breasts cooked in a flavorful skillet sauce made with roasted red peppers, coconut milk, and aromatic seasonings. Ready in just 25 minutes, it’s a comforting and vibrant meal perfect for weeknight dinners. Garnished with fresh herbs, it pairs beautifully with quinoa, brown rice, or steamed vegetables.
Ingredients
Chicken and Seasoning
- 1 lb boneless skinless chicken breasts
- Salt and pepper to taste
- 1 tbsp olive oil
Vegetables and Aromatics
- 1 onion, diced
- 3 cloves garlic, minced
- 2 red bell peppers, roasted and chopped
Sauce
- 1 cup canned coconut milk (or whole milk)
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
Garnish
- Fresh basil or parsley (optional)
Instructions
- Prepare the Chicken: Season the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for about 6 to 7 minutes on each side, or until cooked through and no longer pink in the center. Remove from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the diced onion and sauté until translucent, about 3 to 4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Add Red Peppers: Stir in the chopped roasted red peppers and cook for another 2 to 3 minutes to heat through.
- Make the Sauce: Pour in the coconut milk and add the Italian seasoning, smoked paprika, salt, and pepper. Stir well to combine and bring to a gentle simmer.
- Combine Chicken and Sauce: Return the cooked chicken breasts to the skillet, coating them in the creamy sauce. Allow to simmer for another 5 minutes to heat the chicken and meld the flavors.
- Serve: Remove from heat and garnish with fresh basil or parsley if desired. Serve the creamy red pepper chicken over quinoa, brown rice, or a bed of steamed vegetables.
Notes
- Roasting the red peppers beforehand enhances their sweetness and flavor.
- For a dairy alternative, use canned coconut milk instead of whole milk for the sauce.
- Ensure chicken is cooked through to an internal temperature of 165°F (74°C) for safety.
- Pair this dish with grains like quinoa or brown rice, or steamed vegetables for a complete meal.
- Fresh herbs like basil or parsley add a bright, fresh garnish.
