There are many tasty chicken recipes out there. I understand. However, this one. Oh boy! If you want to impress your loved ones and guests, then this Chicken in Roasted Pepper Sauce recipe is the way to go. The chicken is so tender, and the creamy sauce has ah-mazing taste.
WHAT I LOVE THE MOST ABOUT THIS CHICKEN RECIPE
It is equally speedy and high quality.
It’s easy to sneak in veggies (for example, spinach, artichokes, cherry tomatoes, asparagus, etc.).
It matches nicely with any side dish and can be mixed with pasta.
It has a fantastic color!
Cooking the chicken through The trickiest aspect of this recipe is probably pan-frying the chicken. Depending upon the thickness of your chicken breastfeeding, you might adjust the cooking time. If your chicken pieces are thick, you’ll want to fry them on low heat for about 7-10 minutes each side. To assess whether the chicken is cooked through, pierce it with a sharp knife in the thickest section. If the juice runs clear (instead of pink), the chicken is cooked. Here is a helpful article: How to Tell If Your Chicken Is Fully Cooked
HELPFUL TIPS AND TRICKS
Cooking the onions: Make sure your onions are soft and slightly caramelized before including the roasted peppers. You do not wish to feel delicate onions in the sauce. It’s possible to add a little bit of additional veggie (or chicken) broth, if necessary.
Storing and reheating: This dish may remain in the fridge for up to 4 times, and it warms well. Reheat it over low heat on the stovetop.
Freezing: This chicken doesn’t freeze very well. I found that the sauce loses its texture after thawing.
You can serve it on your favorite grains: rice, quinoa, lentils, etc..
To get a low-carb diet, then you can stir in specific spiraled zucchini, butternut squash, or beetroot. Cook these “noodles” right in the sauce, till they reach the desired doneness. Useful info: 7 Best Vegetables to Spirals
the fresh salad would also make a high side.
Chicken in Roasted Pepper Sauce
- - 1 lb. chicken breast about four slices 1/2 inch thick
- - 2 tbsp. avocado oil or olive oil
- - 1/4 cup vegetable broth
- - 1/2 medium onion
- - Two garlic cloves minced
- - 12 oz. jar of roasted peppers divided
- - 1/2 cup full-fat coconut milk or cream
- - 1/2 cup shredded Parmesan
- - One handful spinach
- - 1/4 tsp. red pepper flakes optional
- - 1 tsp. paprika or to taste
- - 1/2 tsp. salt or to taste
- Puree 6 oz. of roasted pepper in a smoothie cup, or with a hand chopper, until smooth. Chop the remaining 6 oz. of peppers. Set aside.
- Season the chicken with salt and paprika.
- Add about two tablespoons of avocado oil to a large non-stick skillet. When it's hot, add the chicken and fry for about 4-5 minutes on each side, until just cooked through. Remove the chicken from the skillet.
- To the same skillet, add the onions and garlic. Cook, stirring, for 2 minutes and then add the vegetable or chicken broth. Keep cooking until the liquid evaporates and the onions soften nicely.
- Add the chopped and pureed peppers. Cook, occasionally stirring, for 7-10 minutes, until it starts looking thicker, and the roasted peppers sweeten.
- Reduce the heat to low. Add the coconut milk, Parmesan, and spinach. Stir and bring to a gentle simmer.
- Return the chicken to the skillet, cover it with the sauce, and simmer for 1 minute. Sprinkle some Parmesan on top. Serve.