Introduction

There’s just something magical about skillet chicken. The way the skin crisps up while the meat stays tender and juicy is a comfort in itself. Now, imagine taking that comfort to the next level with a silky, roasted red pepper sauce that’s as rich as it is vibrant. This Skillet Chicken in Roasted Red Pepper Sauce is exactly the kind of dish that makes you feel like you’re dining at a cozy bistro, even if you’re just at home in your kitchen.

What makes this dish so special? It’s the balance of flavors—sweet, smoky roasted red peppers blend perfectly with the richness of cream and a touch of garlic. The sauce is incredibly easy to make and comes together quickly while your chicken cooks to crispy perfection. It’s the ideal meal when you’re craving something comforting but don’t want to spend hours in the kitchen.

I first made this recipe during a busy week when I wanted to cook something flavorful, but wasn’t willing to sacrifice ease. I was so amazed by how the roasted red pepper sauce transformed the chicken. It quickly became a family favorite, especially for weeknight dinners when you’re craving something that feels indulgent but doesn’t take forever to prepare. The creaminess of the sauce, combined with the tender, juicy chicken, feels like a warm hug on a plate—perfect for any occasion, from casual family dinners to a simple, satisfying date night at home.

Ready to make this show-stopping meal? Let’s dive into the details.

Why You’ll Love This Recipe

Here’s why this Skillet Chicken in Roasted Red Pepper Sauce needs to be your next dinner:

Easy to Make: From start to finish, this dish is ready in about 30 minutes. No need for complicated techniques—just a hot skillet and a little bit of stirring.

Flavor Explosion: The roasted red pepper sauce is a beautiful mix of sweet, smoky, and creamy. It’s the kind of sauce you’ll want to drizzle over everything (seriously, I’ve even used it as a dip for bread!).
Versatile: Whether you’re making it for a quick weeknight meal or a special dinner, this recipe works in any setting. It pairs wonderfully with a variety of sides—think pasta, mashed potatoes, or even a crisp salad.
Family-Friendly: Everyone loves a good skillet chicken recipe, and this one is no exception. The sauce is so creamy and flavorful that even the pickiest eaters will be asking for seconds.

Quick & Healthy: With simple ingredients like chicken, bell peppers, garlic, and cream, this dish is packed with flavor and much lighter than you might expect. Plus, it’s a one-pan meal, which means less cleanup!

Preparation Time and Servings

Total Time: 30 minutes (prep time: 10 minutes, cook time: 20 minutes).
Servings: This recipe serves 4 people, making it perfect for a family dinner or a cozy meal for two with leftovers.

Nutrition Facts (per serving):

Calories: 400
Protein: 30g
Carbs: 18g

Fat: 25g
Fiber: 3g

Ingredients

Skillet Chicken:

4 boneless, skinless chicken breasts (about 6 oz each)

Salt and pepper, to taste
1 tablespoon olive oil
1 teaspoon garlic powder

1 teaspoon smoked paprika (for a smoky kick)

Roasted Red Pepper Sauce:

1 jar (12 oz) of roasted red peppers, drained and chopped
1 small onion, finely chopped

3 cloves garlic, minced
1/2 cup heavy cream (you can substitute with coconut cream for a dairy-free version)
1/4 cup chicken broth (or vegetable broth for a vegetarian version)

1 tablespoon olive oil
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional for a little heat)

Salt and pepper, to taste
Fresh basil or parsley, for garnish (optional)

Why These Ingredients Matter:

Chicken Breasts: Lean protein that takes on the flavors of the sauce beautifully.

Roasted Red Peppers: Adds natural sweetness and smokiness to the sauce.
Heavy Cream: Provides richness and a silky texture to the sauce.
Garlic and Onion: These are the aromatics that lay the foundation for the sauce’s depth of flavor.

Smoked Paprika: The subtle smokiness enhances the flavor of the chicken and the sauce.

Step-by-Step Instructions

1st Step: Season the Chicken

Start by seasoning both sides of the chicken breasts with salt, pepper, garlic powder, and smoked paprika. The smoked paprika will give the chicken a nice depth of flavor that pairs perfectly with the roasted red pepper sauce.
If you have time, let the chicken sit for 10-15 minutes to allow the seasonings to soak in. But if you’re in a rush, you can skip this step.

2nd Step: Brown the Chicken

Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and let it heat up until it shimmers.
Add the chicken breasts to the skillet and cook for 4-5 minutes per side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F).
Once done, remove the chicken from the skillet and set it aside. Don’t clean the skillet—you’ll want to keep all those flavorful brown bits that are left behind to enhance the sauce!

3rd Step: Make the Roasted Red Pepper Sauce

In the same skillet, add another tablespoon of olive oil and heat it over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 2-3 minutes.
Add the chopped roasted red peppers to the skillet and cook for an additional 2 minutes, allowing them to heat through and begin to caramelize slightly.
Pour in the chicken broth and stir, scraping up any flavorful brown bits from the bottom of the skillet.

Let the broth simmer for about 3-5 minutes to reduce slightly, then lower the heat and add the heavy cream. Stir to combine until the sauce is smooth and creamy. Season with dried oregano, red pepper flakes (if using), and salt and pepper to taste.
Let the sauce simmer for another 3-5 minutes to thicken up slightly.

4th Step: Combine the Chicken with the Sauce

Return the browned chicken breasts to the skillet, nestling them into the sauce. Spoon some of the sauce over the chicken to ensure it’s well-coated.

Cover the skillet and simmer for 5-7 minutes, allowing the chicken to absorb some of the flavors from the sauce and ensuring it’s heated through.

5th Step: Serve and Garnish

Once the chicken is cooked through and the sauce is thick and creamy, it’s time to serve!
Garnish with fresh chopped basil or parsley for a burst of color and flavor.

How to Serve

Here are a few serving ideas for your Skillet Chicken in Roasted Red Pepper Sauce:

Serve over pasta for a rich, satisfying meal. Penne or fettuccine works wonderfully.
Pair it with roasted vegetables like zucchini, eggplant, or bell peppers to complement the smoky flavors of the sauce.

For a lighter option, serve the chicken on a bed of leafy greens or a simple side salad with lemon vinaigrette.
Garlic bread or crusty baguette is always a good choice for dipping into the sauce.

This dish also makes for excellent meal prep—just store the chicken and sauce in an airtight container and reheat for a quick, flavorful lunch the next day.

Additional Tips

Don’t Overcook the Chicken: To keep the chicken juicy, avoid overcooking. A good rule of thumb is to remove it from the skillet as soon as it reaches 165°F. If you’re unsure, use a meat thermometer to ensure it’s perfectly cooked.
Use Fresh Roasted Red Peppers: If you have time, you can roast your own red peppers for an even fresher, more vibrant sauce. Just roast them in the oven until charred, peel off the skin, and chop.
Keep the Sauce Creamy: If your sauce gets too thick while simmering, add a little extra chicken broth or a splash of water to loosen it up.

Adjust the Spice Level: Add more or less red pepper flakes depending on your preferred spice level. If you like it extra spicy, consider adding a few dashes of hot sauce.
Resting the Chicken: Letting the chicken rest for a few minutes after cooking helps the juices redistribute, making the chicken even more tender and juicy.

Recipe Variations

Vegetarian Option: Skip the chicken and substitute with hearty vegetables like mushrooms, eggplant, or zucchini. Pan-sear the vegetables until golden and tender, then follow the recipe for the roasted red pepper sauce.

Dairy-Free Version: Replace the heavy cream with coconut cream and use olive oil in place of butter. The coconut cream will still give you that luscious, creamy texture.
Spicy Kick: Want to spice things up? Add extra red pepper flakes to the sauce, or toss in some chopped jalapeños or a dash of chili powder.
Herb Variations: Switch up the herbs based on what you have on hand. Thyme, rosemary, or tarragon would all complement the flavors of the chicken and roasted red pepper sauce.

Serving Suggestions

Here are some side dishes and drink pairings to elevate your Skillet Chicken in Roasted Red Pepper Sauce:

Side Dishes: Roasted potatoes, steamed asparagus, or a simple mashed cauliflower would make great sides. You can also serve it over cauliflower rice for a low-carb option.
Wine Pairing: A crisp white wine like Chardonnay or Sauvignon Blanc pairs nicely with the creamy roasted red pepper sauce. If you prefer red, a light Pinot Noir is an excellent choice.

For Kids: Serve the chicken over buttered noodles or rice for a kid-friendly twist on the dish. Add a few veggies on the side to balance things out.

Freezing and Storage

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The sauce might thicken slightly in the fridge, but a splash of chicken broth will bring it back to its creamy consistency when reheated.
Freezing: This dish freezes wonderfully. To freeze, let the chicken and sauce cool completely, then store in a freezer-safe container for up to 3 months. To reheat, thaw overnight in the fridge and warm gently on the stove, adding a little more broth if needed.

Special Equipment

Large Skillet: You’ll need a good, heavy skillet for this recipe. A non-stick or cast-iron skillet works best for browning the chicken and simmering the sauce.
Meat Thermometer: If you’re worried about overcooking the chicken, a meat thermometer will help ensure it’s perfectly done every time.

FAQ Section

Can I use boneless thighs instead of chicken breasts? Yes, boneless chicken thighs are a great alternative! They’re a bit more flavorful and juicy than breasts, so they work really well in this recipe.

Can I make the sauce ahead of time? Absolutely! You can make the roasted red pepper sauce up to 2 days in advance and store it in the fridge. Just heat it up and add the cooked chicken when you’re ready to serve.

What can I substitute for heavy cream? If you’re looking for a lighter option, you can use half-and-half or even whole milk. For a dairy-free version, coconut cream is a perfect substitute.

Can I use fresh roasted peppers instead of jarred? Yes, you can roast your own peppers! Simply roast them in the oven, peel off the skins, and chop them into chunks.

Conclusion

I’m so excited for you to try this Skillet Chicken in Roasted Red Pepper Sauce! It’s one of those recipes that will quickly become a favorite in your dinner rotation. It’s easy, delicious, and comforting—all the things I love in a meal. Plus, it’s flexible enough to suit various dietary preferences and can be customized with whatever ingredients you have on hand.

If you make this dish, I’d love to hear how it turned out for you! Don’t forget to snap a picture and tag me on Instagram. I can’t wait to see your creations! Happy cooking!