Roasted Red Pepper Chicken
A rich, balanced creamy roasted red pepper sauce and tender chicken come together in a perfect match. Serve it your way with pasta, rice, or quinoa for a meal that fits any table.
Servings: 4
Ingredients:
- 2 tbsp olive oil
- 1 onion, small, finely diced
- 2 garlic cloves, minced
- 1.5 lb chicken breast, cubed or sliced
- ½ –1 cup roasted red peppers, finely chopped
- 1 tbsp tomato sauce
- 1 cup heavy cream
- ⅓ cup grated parmesan
- 1 tsp salt, adjust if needed
- ¼ tsp black pepper
- ½ tsp paprika
- 2 tbsp chicken broth, optional, for adjusting sauce
Method:
Start Cooking- Heat olive oil in a large pan over medium heat.
- Add the diced onion and cook for 3–4 minutes until softened.
- Add the garlic and cook for 30 seconds, until fragrant.
- Add the chicken, season with salt, black pepper, and paprika, and cook until lightly golden on the outside.
- Stir in the roasted red peppers and tomato sauce, and cook for 2–3 minutes to develop the flavor.
- Pour in the heavy cream and bring to a gentle simmer.
- Reduce heat and cook for 5–7 minutes, until the chicken is fully cooked and the sauce begins to thicken.
- Stir in the parmesan over low heat until melted and the sauce is smooth.
- Add a splash of broth or cream to adjust the consistency, if needed. Bon appétit.
Notes:
From the kitchen
- Cook the chicken just until lightly golden, then let it finish cooking in the sauce to keep it tender.
- Keep the heat low after adding cream so the sauce stays smooth.
- Add the parmesan at the end and stir gently until melted.
- If the sauce becomes too thick, add a splash of broth or cream to loosen it.
- Spicy: add chili flakes or 1 tsp red pepper paste.
- Extra creamy: finish with 1–2 tbsp sour cream.
- Veggie: add spinach or sautéed mushrooms.
- Lighter: use half-and-half instead of heavy cream.
- Brighter: add a squeeze of lemon at the end.
- Serve over pasta for a comforting meal, with rice for a simple everyday plate, or with quinoa for a lighter option.
- Add a fresh side like a shepherd salad or cabbage salad to balance the richness.
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Nutrition:
Calories: 512 kcal | Carbohydrates: 6 g | Protein: 42 g | Fat: 35 g | Saturated Fat: 17 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 12 g | Trans Fat: 0.02 g | Cholesterol: 185 mg | Sodium: 540 mg | Potassium: 782 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 1149 IU | Vitamin C: 7 mg | Calcium: 136 mg | Iron: 1 mg
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Mention @thenavakitchen or tag #thenavakitchen!FROM THE PANTRY
Roasted red peppers
WHY WE LOVE IT
Roasting brings out the peppers’ natural sweetness, replacing their raw bite with a deeper, slightly smoky flavor.
A LITTLE STORY
Peppers originated in Central and South America and were used for thousands of years before being brought to Europe. Over time, Mediterranean kitchens embraced roasting as a simple way to preserve them and bring out their best flavor.
DID YOU KNOW?
Red bell peppers are fully ripened green peppers, which makes them sweeter and richer in nutrients.
They are high in vitamin C, A, and antioxidants.