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–+ servings

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.
Shared notes will appear here.
Everyday Cooking
Mediterranean
Kitchen Pace : 🕒
Servings: 4
Recipe by NAVA Kitchen
Creamy chicken with roasted red peppers, rich and velvety, served in a simple bowl setting.
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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.

Kitchen Tools:

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.
 
Make it yours
  • 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.
 
At the table
  • 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.

My notes:

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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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