Description
Juicy chicken breasts simmered in a rich, creamy roasted red pepper sauce, finished with butter, Parmesan, and fresh parsley. A quick and flavorful weeknight dinner ready in under 30 minutes.
Ingredients
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1 pound boneless, skinless chicken breasts (or thighs)
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Salt and pepper, to taste
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1 tablespoon olive oil
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2 cups roasted red pepper sauce
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2 tablespoons butter, cut into 4 pieces
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1/4 cup grated Parmigiano Reggiano (Parmesan cheese)
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1 tablespoon chopped fresh parsley
Instructions
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Season the chicken with salt and pepper.
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Heat olive oil in a skillet over medium heat.
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Add the chicken and cook until lightly browned, about 3–5 minutes per side.
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Pour in the roasted red pepper sauce, bring to a boil, then reduce the heat and simmer for 5 minutes.
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Add the butter and Parmesan cheese, stirring until melted and the sauce is creamy.
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Garnish with chopped parsley before serving.
Notes
For best results, use chicken breasts that are less than 1 inch thick. If thicker, consider pounding them thin or butterflying.
For a twist, substitute Parmesan with Asiago cheese or add fresh basil to the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean