Creamy Roasted Red Pepper Chicken Recipe

The creamy roasted red pepper sauce makes chicken breasts exciting. Serve it over rice, bread, pasta, or mashed potatoes for a tasty supper!

– 1.5 to 2 lbs boneless skinless chicken breasts – 3 Tbsp avocado oil divided – 1 large yellow onion chopped – 5 large cloves garlic minced – 1 (16-oz) jar roasted red bell peppers drained – ½ cup sun-dried tomatoes drained, optional – 1 (15-oz) can full-fat coconut milk** – ¼ cup dry white wine optional – 1 tsp lemon zest optional – 1 tsp sea salt to taste – 1/4 tsp black pepper – 1 cup cherry tomatoes optional – 5 ounces baby spinach optional – 1 cup fresh basil chopped, optional


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Large platter or chopping board with chicken breasts. Dry the breasts with paper towels and season both sides with sea salt and black pepper.


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Set aside while sauce cooks.I heat 1 tablespoon avocado oil in a 12-inch nonstick pan on medium.

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Cook chopped onion 5–8 minutes, stirring periodically, until softened and golden brown. Add minced garlic and simmer 2–3 minutes.

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Mix onion, garlic, roasted red bell peppers, sun-dried tomatoes, coconut milk, white wine (if using), lemon zest, and sea salt in a high-powered blender or food processor.

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Simplify sauce.Add onion and garlic to a new skillet and heat on high. Cook 2 teaspoons avocado oil for a few minutes.

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Place chicken breasts carefully on the skillet and cook until golden brown, 4 minutes per side. Chicken blacks? Reduce heat to medium-high.

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Reduce the heat to medium-low and simmer for a few minutes to cool the skillet and prevent the sauce from boiling when all sides are golden-brown.

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Carefully coat browned chicken breasts with skillet sauce. Sauce spatters in hot skillets; use a screen. Turn chicken twice in sauce for 6-8 minutes.

Sauce should bubble, not boil. Adding baby spinach and tomatoes. In the skillet, wilted spinach mixes with sauce. Finish cooking chicken in 2–3 minutes.

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This digital thermometer measures chicken breast interiors. A 165-degree chicken is done. Season sauce with salt, pepper, or lemon.

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Serve sauce-absorbing roasted red pepper chicken over rice, mashed potatoes, or pasta. Fresh basil, chopped.

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Freshly grated Parmesan or mozzarella. I love chicken and roasted veggies. Broccoli, asparagus, and green beans make terrific sides.

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