Skillet Chicken in Roasted Red Pepper Sauce: A One-Pan Flavor Bomb

If you’re looking for a restaurant-quality meal that’s both simple and soul-satisfying, look no further than skillet chicken in roasted red pepper sauce. This easy one-pan dish delivers bold flavors, creamy textures, and comforting warmth all in under 30 minutes. Perfect for busy weeknights or a cozy weekend dinner, this recipe transforms humble ingredients into a vibrant and savory main course that feels elevated yet approachable.

At its heart, this dish is all about balance — the tender seared chicken brings hearty substance, while the silky roasted red pepper sauce adds a velvety richness with a mild sweetness and a subtle smoky depth. Finished with a touch of butter, parmesan, and fresh parsley, every bite is bursting with layers of flavor. It’s a dish that feels fancy without the fuss, great for feeding your family or impressing guests without spending hours in the kitchen.

Serve it over pasta, rice, or mashed potatoes, and you’ve got a comforting, satisfying meal that checks all the boxes: flavorful, filling, and fast. Plus, it’s easy to adapt and customize depending on what you have on hand. Let’s dive into why this skillet chicken will quickly become a weeknight staple in your home.

Why You’ll Love This Recipe

1. One-Pan Wonder – Minimal cleanup with everything cooked in a single skillet.
2. Bold, Creamy Flavor – Roasted red pepper sauce delivers a rich, smoky taste.
3. Quick and Easy – Ready in about 30 minutes from start to finish.
4. Versatile Serving Options – Pairs perfectly with pasta, rice, or veggies.
5. Restaurant-Quality Results – Tastes gourmet but requires no special skills.

Ingredients

• Boneless, skinless chicken breasts or thighs
• Salt and pepper
• Olive oil
• Roasted red pepper sauce
• Butter
• Parmigiano Reggiano (Parmesan cheese)
• Fresh parsley

Variations

• Spicy Kick: Add a pinch of red pepper flakes or a splash of hot sauce for heat.
• Creamy Twist: Stir in a few tablespoons of heavy cream or cream cheese to the sauce for extra richness.
• Mushroom Mix-In: Sauté mushrooms in the skillet before adding the sauce for an earthy depth.
• Low-Carb Version: Serve over cauliflower rice or steamed greens.
• Herb Upgrade: Add fresh basil or thyme for an aromatic boost.

How to Make the Recipe

Step 1

Season chicken with salt and pepper on both sides.

Step 2

Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through (about 5–6 minutes per side). Remove chicken and set aside.

Step 3

In the same skillet, pour in the roasted red pepper sauce. Heat over medium, scraping up any browned bits from the pan.

Step 4

Stir in the butter until melted and the sauce becomes silky.

Step 5

Add grated Parmesan cheese and stir until fully incorporated.

Step 6

Return chicken to the skillet and simmer for a few minutes, spooning sauce over the top.

Step 7

Garnish with freshly chopped parsley and serve hot.

Tips for Making the Recipe

• Pound thicker chicken breasts for even cooking.
• Use a meat thermometer to ensure chicken reaches 165°F internally.
• Let the chicken rest before slicing to retain juices.
• Use high-quality roasted red peppers or homemade for best flavor.
• Deglaze the pan with a splash of broth or white wine for extra depth.

How to Serve

• Serve over buttered pasta, polenta, or mashed potatoes.
• Pair with a simple green salad and crusty bread for a full meal.
• Try it with roasted veggies or steamed greens for a lighter option.
• Top with extra cheese and bake briefly for a bubbly, gratin-style finish.
• Make sliders with the sliced chicken and sauce in toasted buns.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing

Freeze the cooked chicken and sauce in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating

Reheat gently on the stovetop over medium-low heat or in the microwave, adding a splash of broth or water to loosen the sauce if needed.

FAQs

1. Can I use jarred roasted red peppers for the sauce?

Yes, jarred roasted red peppers work great and save time.

2. What kind of chicken is best for this recipe?

Both breasts and thighs work well — thighs are juicier, while breasts are leaner.

3. Can I make this dish dairy-free?

Yes, skip the cheese and use olive oil or a vegan butter alternative.

4. How can I thicken the sauce?

Simmer it longer uncovered or add a bit of cream or cornstarch slurry.

5. What if I don’t have fresh parsley?

Dried parsley can work, or substitute with basil or thyme.

6. Is this dish spicy?

Not inherently, but you can easily add spice with red pepper flakes or hot sauce.

7. Can I make this ahead of time?

Yes, make the entire dish and reheat when ready to serve.

8. What can I serve it with?

Pasta, rice, polenta, crusty bread, or roasted vegetables.

9. Can I add vegetables to the sauce?

Yes! Bell peppers, spinach, or zucchini make great additions.

10. How do I prevent overcooking the chicken?

Use a meat thermometer and remove it from the skillet as soon as it hits 165°F.

Conclusion

Skillet chicken in roasted red pepper sauce is everything you want in a weeknight dinner — quick, easy, and loaded with flavor. With its luscious sauce, tender chicken, and fresh herbs, it brings a gourmet feel to your table without the hassle. Whether you’re cooking for your family or entertaining guests, this dish is bound to become a repeat favorite. Give it a try, and get ready to savor the compliments!

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