Skillet Chicken in Roasted Red Pepper Sauce

Pan-seared chicken simmered in a rich, velvety roasted red pepper sauce—this Skillet Chicken in Roasted Red Pepper Sauce is a flavorful and comforting dish perfect for weeknight dinners or special occasions. The star of this recipe is the sauce, made with sweet roasted red peppers, creamy butter, and savory parmesan, all coming together to coat the chicken in a luscious, deeply flavored finish. It’s quick to prepare, requiring only one pan, making cleanup effortless. The chicken is seasoned simply with salt and pepper, then cooked until golden brown before being enveloped in the vibrant sauce. The roasted red pepper sauce brings a naturally sweet and smoky undertone, elevated with a touch of parmesan and brightened with fresh parsley.

Whether you’re serving it over pasta, rice, or crusty bread, this dish feels gourmet but is surprisingly simple. The combination of tender chicken and creamy sauce is irresistible, and the aroma alone is enough to draw everyone to the table. This is one of those recipes that manages to be both easy and elegant, a rare gem in any cook’s collection. With just a few staple ingredients, you can have a satisfying and memorable meal ready in about 30 minutes.

Why You’ll Love This Recipe

1. One-Pan Convenience: All the cooking happens in a single skillet, minimizing cleanup.
2. Bold, Creamy Flavor: The roasted red pepper sauce is rich, smooth, and packed with deep flavor.
3. Versatile Serving Options: Pair it with pasta, rice, potatoes, or crusty bread—whatever you have on hand.
4. Ready in 30 Minutes: Perfect for busy weeknights when you need a delicious meal fast.
5. Elegant Yet Easy: Looks and tastes impressive but is simple enough for beginner cooks.

Ingredients

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

Variations

• Spicy Kick: Add red pepper flakes or a dash of hot sauce to the sauce for a bit of heat.
• Creamier Texture: Stir in a splash of heavy cream or cream cheese for a richer sauce.
• Herbed Twist: Incorporate fresh basil or oregano to add more herbaceous notes.
• Vegetarian Version: Substitute chicken with sautéed mushrooms, tofu, or chickpeas.
• Add Veggies: Toss in spinach, cherry tomatoes, or zucchini for added nutrition and color.

How to Make the Recipe

Step 1

Season the chicken breasts or thighs generously with salt and pepper on both sides.

Step 2

Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown on both sides and cooked through. Remove chicken from the skillet and set aside.

Step 3

In the same skillet, pour in the roasted red pepper sauce. Stir and bring it to a gentle simmer.

Step 4

Add the butter pieces to the sauce, stirring until melted and fully incorporated.

Step 5

Stir in the grated parmesan cheese and allow the sauce to thicken slightly.

Step 6

Return the cooked chicken to the skillet, spoon the sauce over the top, and simmer for a few minutes to blend the flavors.

Step 7

Garnish with chopped parsley and serve warm.

Tips for Making the Recipe

• Use chicken thighs for a juicier, more flavorful option.
• Don’t overcrowd the skillet; cook the chicken in batches if needed.
• Let the sauce simmer gently—high heat may cause it to separate.
• Use freshly grated parmesan for the best melt and flavor.
• Taste the sauce before serving and adjust seasoning if needed.

How to Serve

• Serve over cooked pasta for a hearty, comforting meal.
• Pair with mashed potatoes or steamed rice to soak up the sauce.
• Offer crusty bread on the side for dipping.
• Add a green salad or roasted vegetables for a balanced plate.
• Top with extra cheese and parsley for a beautiful presentation.

Make Ahead and Storage

Storing Leftovers

Place cooled chicken and sauce in an airtight container. Store in the refrigerator for up to 3 days.

Freezing

Freeze in a sealed container for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating

Warm gently in a skillet over low heat, adding a splash of water or broth if the sauce thickens too much.

FAQs

1. Can I use jarred roasted red pepper sauce?

Yes, store-bought sauce works well and saves time. Choose a high-quality brand with minimal additives.

2. What’s the best cut of chicken for this recipe?

Boneless, skinless thighs are more flavorful, but breasts work great for a leaner option.

3. Can I make this recipe dairy-free?

You can skip the parmesan and use plant-based butter. The sauce will still be delicious.

4. How do I know when the chicken is cooked?

The internal temperature should reach 165°F (75°C), or the juices should run clear when cut.

5. Can I prepare the sauce in advance?

Absolutely. Make the sauce ahead and store it in the fridge for up to 3 days.

6. What can I substitute for parmesan?

Try Pecorino Romano, Grana Padano, or even nutritional yeast for a non-dairy version.

7. Is this recipe gluten-free?

Yes, as long as your red pepper sauce and cheese are gluten-free.

8. Can I use frozen chicken?

Yes, but make sure it’s fully thawed before cooking for even searing and doneness.

9. Can I add cream to the sauce?

Definitely! A splash of heavy cream can add extra richness.

10. How spicy is this dish?

This version is mild, but you can add heat with red pepper flakes or hot sauce.

Conclusion

Skillet Chicken in Roasted Red Pepper Sauce is a satisfying, elegant, and incredibly easy dish that delivers big on flavor with minimal effort. Whether you’re cooking for family or entertaining guests, it’s a recipe that feels special but comes together quickly with simple ingredients. The creamy, smoky sauce pairs beautifully with seared chicken, creating a meal that’s both comforting and crave-worthy. Keep this recipe in your rotation—you’ll be coming back to it again and again.

Print