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Ingredients
Scale
- 4 chicken breasts (boneless and skinless, pounded to an even thickness)
- salt and pepper (to taste)
- 2 tablespoons olive oil
- 4 cloves garlic (minced)
- 1 cup roasted red peppers (chopped)
- 1 cup heavy cream
- ½ cup chicken broth (low sodium)
- ¾ cup parmesan cheese (grated)
- 1 teaspoon italian seasoning
- 1 teaspoon smoked paprika
- fresh parsley (chopped, for garnish)
Instructions
- Season the chicken breasts with salt, pepper, and smoked paprika.
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken breasts until golden brown and cooked through, about 6-7 minutes per side. Transfer to a plate and cover.
- In a blender, combine the roasted red peppers, heavy cream, and chicken broth. Blend until smooth.
- In the same skillet, cook minced garlic over medium heat until fragrant, about 1 minute, ensuring not to burn it.
- Pour the blended roasted pepper sauce into the skillet and bring to a simmer. Stir in Parmesan cheese and Italian seasoning, adjusting thickness with more chicken broth if needed. Simmer until thickened, about 3-4 minutes.
- Return the chicken to the skillet, spooning sauce over it. Allow to simmer a few minutes to reheat and absorb flavors. Optionally, add red pepper flakes for spice.
- Garnish with chopped parsley and serve over rice.
Notes
For a lighter version, use half-and-half instead of heavy cream.
Serve with your favorite side, such as steamed vegetables or a fresh salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 550
- Sugar: 3g
- Sodium: 820mg
- Fat: 36g
- Saturated Fat: 17g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 47g
- Cholesterol: 180mg