Print

Creamy Garlic Red Pepper Chicken Recipe

Creamy Garlic Red Pepper Chicken Recipe
Print Recipe

★★★★★

5.2 from 11 reviews

A rich and flavorful one-skillet dish featuring tender chicken fillets simmered in a creamy garlic and red pepper sauce with pancetta, sun-dried tomatoes, and aromatic herbs. This recipe balances smoky, tangy, and creamy elements, perfect for a comforting yet elegant meal served with crusty bread and a simple salad.

Ingredients

Scale

Meat and Poultry

  • 3.5 ounces pancetta
  • 2 large chicken fillets

Vegetables and Aromatics

  • 1 red bell pepper, cut into thin slices
  • 2 ounces sun-dried tomatoes, drained
  • 6 garlic cloves, minced
  • 1 onion, finely chopped
  • 1 tbsp freshly chopped parsley

Liquids and Dairy

  • ½ cup low sodium chicken broth
  • ½ cup white wine (preferably Pinot Grigio)
  • ¾ cup cream (20% fat)
  • 1 ounce grated Parmesan cheese
  • 1 tbsp unsalted butter

Oils and Seasonings

  • 1 tbsp olive oil
  • 2 tbsp tomato paste
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • ½ tsp crushed red pepper flakes (for serving)

Instructions

  1. Browning Pancetta: Heat olive oil in a large non-stick skillet over medium-low heat. Add the pancetta and cook until crisp and golden brown, about 3 minutes. Remove pancetta from skillet and set aside, leaving as much grease as possible in the skillet.
  2. Seasoning Chicken: Season the chicken fillets evenly with salt, black pepper, and smoked paprika to enhance flavor.
  3. Searing Chicken: Melt butter in the same skillet over medium-high heat. Add the chicken fillets and cook for about 8-10 minutes per side, or until fully cooked and browned. Removal time may vary depending on chicken thickness. Transfer chicken to a clean plate and cover with foil to keep warm.
  4. Sautéing Aromatics: Reduce heat to medium-low. Add minced garlic and finely chopped onion to the skillet. Sauté until soft and fragrant, about 1 minute. Deglaze the pan with white wine, stirring to loosen and dissolve the browned bits from the skillet bottom. Let the wine simmer for 1-2 minutes.
  5. Cooking Vegetables: Add the sliced red bell pepper to the skillet and sauté for 5 minutes. Stir in sun-dried tomatoes, dried thyme, and dried oregano. Continue cooking for an additional 5 minutes to meld flavors.
  6. Simmering Sauce: Pour in the low sodium chicken broth and add tomato paste. Stir well to combine all ingredients and bring the mixture to a boil.
  7. Finishing Sauce and Chicken: Stir in cream and grated Parmesan cheese until smooth. Return the chicken fillets to the skillet. Let everything simmer together for 3-5 minutes until the chicken is heated through and the sauce thickens. Adjust seasoning with salt and black pepper to taste.
  8. Serving: Garnish the dish with the cooked pancetta and freshly chopped parsley. Sprinkle with crushed red pepper flakes for a touch of heat. Serve hot with crusty bread and a simple side salad for a complete meal. Enjoy!

Notes

  • Use low sodium chicken broth to control salt levels.
  • If white wine is unavailable, substitute with extra chicken broth and a splash of lemon juice for acidity.
  • Cooking time for chicken may vary depending on thickness; ensure internal temperature reaches 165°F (75°C) for safety.
  • For a lighter version, substitute cream with half-and-half or evaporated milk.
  • Sun-dried tomatoes add concentrated flavor, so choose oil-packed ones if possible for better moisture.
  • Crusty bread is recommended to soak up the delicious creamy sauce.

Nutrition

Keywords: creamy chicken recipe, garlic chicken, red pepper chicken, pancetta recipe, one skillet chicken, Italian chicken dish

Find it online: https://cheflenacooks.com/creamy-garlic-red-pepper-chicken-recipe/