I really like making food that tastes amazing but doesn’t take forever in the kitchen. This Red Pepper Chicken is perfect for that! It’s great for a quick dinner during the week when you want something yummy and easy.

It’s also awesome for family meals or when friends come over. The bright colors and delicious flavor make everyone happy!

Recipe Overview

Red Pepper Chicken is easy to make, but it has a lot of flavor. It’s made with soft chicken pieces covered in a creamy, a little bit spicy sauce. The sauce is made with roasted red peppers, and it’s the best part of the dish!

The red peppers give the dish a pretty, deep color. It’s not super spicy, just a little warm, which goes well with the sweetness of the peppers.

You can eat this chicken with rice, pasta, or even some crunchy bread to dip in the sauce. It’s a dish that goes well with many different things.

You can Make it ready for a quick meal prep.

Ingredients for Red Pepper Chicken

1.5 pounds of boneless, skinless chicken breasts. Cut them into 1-inch pieces.
1 tablespoon of olive oil.
1/2 teaspoon of salt.
1/4 teaspoon of black pepper.
1 big onion, chopped.
2 cloves of garlic, minced (crushed into tiny pieces).
1 (12-ounce) jar of roasted red peppers. Drain them and chop them up.
1 cup of chicken broth (the liquid you get from cooking chicken).
1/2 cup of heavy cream.
1/4 cup of grated Parmesan cheese.
2 tablespoons of chopped fresh parsley. You can use this to make it look pretty at the end (optional).

Ingredient Notes:

Chicken: If you want, you can use boneless, skinless chicken thighs instead.
Roasted Red Peppers: You can buy these in jars at the grocery store. They’re usually near the pickles and olives.
Heavy Cream: This makes the sauce rich and creamy. If you want it to be lighter, you can use half-and-half, but the sauce won’t be as thick.
Parmesan Cheese: Freshly grated cheese is best, but the pre-grated kind is okay if you’re in a hurry.

Step-by-Step Instructions

Get the Chicken Ready: First, pat the chicken pieces dry with paper towels. This helps them get nice and brown. Sprinkle them with salt and pepper.
Brown the Chicken: Heat the olive oil in a big pan over medium-high heat (that’s a little hotter than the middle setting). Add the chicken and cook for about 5-7 minutes, until it’s brown on all sides. Don’t worry about cooking it all the way, just get some color on it. Take the chicken out of the pan and put it aside.
Cook the Onions and Garlic: Put the chopped onion in the same pan and cook for about 5 minutes, until it’s soft. Add the minced garlic and cook for one more minute, until it smells good. Be careful not to burn the garlic!
Make the Sauce: Add the chopped roasted red peppers and chicken broth to the pan. Let it simmer (bubble gently) for about 5 minutes, so the flavors mix together.
Blend (Optional): If you want a smooth sauce, you can use a special blender that goes right in the pan (an immersion blender). Or, you can carefully pour the mixture into a regular blender, blend it until it’s smooth, and then put it back in the pan. If you like a chunkier sauce, skip this step.
Finish the Sauce: Stir in the heavy cream and Parmesan cheese. Turn the heat down to low and let it simmer for a few minutes, until the sauce gets a little thicker.
Combine Everything: Put the browned chicken back in the pan. Stir it so the chicken is covered in the sauce. Simmer for 5-10 more minutes, until the chicken is cooked through and the sauce is as thick as you like it.
Serve: Add some fresh parsley on top if you want. Serve it hot with rice, pasta, or your favorite side dish.

Variations & Tips

Make it Spicier: If you like spicy food, add a little bit of red pepper flakes or a splash of hot sauce to the sauce.
Add More Veggies: You can add other vegetables, like sliced bell peppers, mushrooms, or zucchini. Add them when you add the onion.
Make it Ahead: You can make the sauce ahead of time and keep it in the fridge for up to 3 days. When you’re ready to eat, just brown the chicken, add it to the sauce, and cook until it’s done.
Storage Put leftovers in a container with a lid in the fridge for up to 4 days.
Reheating: Heat it up again gently in a pan over medium-low heat, or in the microwave, until it’s warm. You might need to add a little chicken broth or water if the sauce got too thick.
Serving Suggestion: A fresh, green salad with a light dressing goes great with this dish.

Key Details for Red Pepper Chicken

Prep time: 15 minutes (how long it takes to get everything ready).
Cook time: 25 minutes (how long it takes to cook).
Total time: 40 minutes (prep time + cook time).
Servings: 6 (how many people it feeds).
Equipment you’ll need: Big pan, cutting board, knife. (Optional: Immersion Blender or Regular Blender).

FAQ

Can I use fresh red peppers instead of the ones in a jar?

Yes! But you have to roast them first. Cut the peppers in half, take out the seeds, and put them skin-side up on a baking sheet. Broil them (cook them under very high heat) until the skins turn black. Then put them in a bowl, cover it with plastic wrap, and let them sit for about 10 minutes. The skins should come off easily after that.

Can I make this without dairy?

Yes, you can try. use full-fat coconut milk or cashew cream instead of heavy cream. Don’t use Parmesan cheese, or use a dairy-free kind.

Can I freeze this?

Yes! Let it cool down completely, then put it in a container with a lid or a freezer bag. You can freeze it for up to 3 months. Thaw it in the fridge overnight before you reheat it.

What if my sauce is too watery?

If your sauce is too watery, let it simmer for longer to make it thicker. Or, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the sauce. Simmer for a minute or two until it thickens.

My sauce is too thick. What do I do?

Add a bit of chicken broth or even a little water to make it thinner.

Can I use chicken tenders instead of chicken breasts?

Sure! Chicken tenders will work. You might need to cook them for a shorter time, because they cook faster than breasts. Just make sure the inside of the chicken reaches 165°F (74°C).