Creamy Garlic Red Pepper Chicken That Will Wow Your Dinner Guests

This Garlic Red Pepper Chicken is a quick and comforting meal that's bound to impress your dinner guests.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Lunch

Cuisine: Italian

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 fillets Chicken at least 1-inch thick
4 ounces Pancetta or substitute with bacon
to taste Salt
to taste Black Pepper

For the Sauce

2 tablespoons Olive Oil or coconut oil for a dairy-free option
2 tablespoons Unsalted Butter or olive oil for a lighter sauce
4 cloves Garlic minced; fresh is best
1 medium Onion chopped; shallots can substitute
1 medium Red Bell Pepper sliced; can substitute with yellow or orange
½ cup Sun-Dried Tomatoes

For the Sauce Boost

½ cup White Wine Pinot Grigio preferred; omit for non-alcoholic
1 cup Low Sodium Chicken Broth or vegetable broth for vegetarian
2 tablespoons Tomato Paste no direct substitute but pureed canned tomatoes can work
1 cup Cream 20% fat; half-and-half can be used for a lighter version
½ cup Grated Parmesan substitute with nutritional yeast for a dairy-free version

For the Seasoning

1 teaspoon Dried Oregano or Italian seasoning as a substitute
1 teaspoon Dried Thyme fresh can be used if available
1 teaspoon Smoked Paprika can be omitted if unavailable
to taste Crushed Red Pepper Flakes omit for a milder flavor

For the Finish

to taste Freshly Chopped Parsley for garnishing

Equipment

Non-stick skillet

Method

Step-by-Step Instructions for Creamy Garlic Red Pepper Chicken

In a non-stick skillet, heat 2 tablespoons of olive oil over medium-low heat. Add 4 ounces of diced pancetta and sauté for about 3 minutes until crispy. Remove pancetta, leaving the grease.
Season 4 chicken fillets with salt, black pepper, and smoked paprika. Increase heat to medium-high and cook chicken in skillet for 8-10 minutes per side until golden brown. Transfer chicken to a plate and cover with foil.
Lower heat to medium, add 1 chopped onion and 4 minced garlic cloves to skillet. Sauté for 1 minute. Deglaze with ½ cup of white wine and simmer for 1-2 minutes.
Add 1 sliced red bell pepper and sauté for 5 minutes. Stir in ½ cup of sun-dried tomatoes, along with dried thyme and oregano. Cook for another 5 minutes.
Pour in 1 cup of chicken broth and add 2 tablespoons of tomato paste. Bring to a boil while stirring. After boiling, lower heat and mix in 1 cup of cream and ½ cup of grated Parmesan.
Return the chicken to the skillet, spooning sauce over it. Let simmer for 3-5 minutes. Taste and adjust seasonings if needed.
Garnish with crispy pancetta and a sprinkle of parsley. Serve over pasta, rice, or with crusty bread.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 15gProtein: 35gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 650mgFiber: 3gSugar: 4gVitamin A: 700IUVitamin C: 80mgCalcium: 250mgIron: 2mg

Notes

This dish is perfect as leftovers! Pair with fresh pasta or a green salad for a quick meal.

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