Chicken · entree · keto

Creamy Roasted Red Pepper Chicken Skillet

It’s snowing!!

It may not be much snow (we’re probably going to end up with an inch) and it may not stick around for long (the ground temps were still low 50’s) but it counts! It’s our first snow of the season. It’s glorious and beautiful and dainty.

In Oklahoma, you have to count your snow blessings when you get them. I don’t even think it snowed at all last year! We rarely get the pretty white stuff, and when we do it’s never enough. We’re usually stricken by hellacious ice storms that are NO fun. Snow is fun. It’s fluffy and you can make snowballs and snow angels. Ice is dangerous, and slippery, and hard. Ice sucks.

I’m full-blown in the winter spirit right now. My heat is cranked up, I’m snuggled up in a fuzzy blanket, and I’ve got the Nat King Cole Christmas tunes blaring. There’s a Pine-tree scented candle burning on my coffee table and my Christmas tree is all little up in its splendor. This snow is the perfect addition to a great start to the workweek.

In anticipation of this winter blast, I baked A LOT over the weekend. Two different types of cookies and a casserole later…and my kitchen is fully stocked for the week. I made a chicken cordon bleu & cauliflower casserole that was so good I forgot to take pictures! Oops. I guess you’ll just have to settle for my second favorite meal of the week.

I’ve made a red pepper sauce once before (for this shrimp & pasta dish) and Y’ALL. It’s the EASIEST sauce to make! Just grab a jar of roasted red peppers and some cream. That’s it. You can add garlic cloves, red pepper flakes, and oregano like I did—but all you really need are the roasted red peppers and cream.

I paired my quick-blender sauce with some seared chicken breasts and finished it up with chunks of goat cheese on top and baked in the oven. You end up with chicken that’s tender and enveloped in this luscious red pepper sauce. Sound good? You bet your bottom dollar it’s good! It’s a quick and tasty meal to start the week off right.

Serve this with pasta, spaghetti squash (what I did), or simply by itself. It’s that good.

Creamy Roasted Red Pepper Chicken Skillet

  • Servings: 3-4
  • Difficulty: Easy
  • Print

Seared chicken breast in a creamy roasted red pepper sauce, topped with goat cheese and baked in the oven.

Ingredients

  • 1.5 lbs. chicken breast (3-4 breasts)
  • 1 tsp. salt
  • Pepper
  • 2 tsp. oregano
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • 2 TBS. olive pol
  • 8 oz. roasted red peppers from a jar
  • 3/4 cup heavy cream
  • 4 cloves garlic, halved
  • 1/2 tsp. red pepper flakes
  • salt & pepper, to taste
  • 4 oz. goat cheese, crumbled

Directions

  1. Preheat oven to 350 degrees. Heat oil in a large ovenproof or castiron skillet over medium-high heat. Season chicken with salt, pepper, 1 teaspoon oregano, garlic powder and paprika. Add chicken and sear abut 4-5 minutes per side until browned
  2. Meanwhile, make the red pepper sauce: in a large food processor, blend peppers with garlic, remaining teaspoon oregano, red pepper flakes and salt and pepper to taste. Slowly drizzle in cream and pulse until smooth.
  3. Pour sauce over chicken in skillet and top with crumbled goat cheese. Bake for 15-20 minutes or until chicken is cooked through.

Step-By-Step Instructions

Preheat oven to 350 degrees. Heat oil in a large ovenproof or castiron skillet over medium-high heat. Season chicken with salt, pepper, 1 teaspoon oregano, garlic powder and paprika. Add chicken and sear abut 4-5 minutes per side until browned.

Meanwhile, make the red pepper sauce: in a large food processor, blend peppers with garlic, remaining teaspoon oregano, red pepper flakes and salt and pepper to taste.

Slowly drizzle in cream and pulse until smooth.

Pour sauce over chicken in skillet and top with crumbled goat cheese.

Bake for 15-20 minutes or until chicken is cooked through.

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7 thoughts on “Creamy Roasted Red Pepper Chicken Skillet

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