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Velvety Red Pepper Embrace with Succulent Chicken

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 385 kcal | Servings: 4 servings


4 boneless, skinless chicken breasts

2 tablespoons olive oil

Salt and pepper to taste

1 jar (16 oz) roasted red peppers, drained and chopped

1 onion, finely chopped

2 cloves garlic, minced

1 teaspoon smoked paprika

1/2 cup heavy cream

1/4 cup grated Parmesan cheese

1/4 cup fresh basil, chopped



Season chicken breasts with salt and pepper. In a skillet, heat olive oil over medium heat and cook chicken until golden and no longer pink in the center, about 5-7 minutes per side. Remove chicken and set aside.

In the same skillet, add onion and garlic, cooking until soft. Stir in the chopped roasted red peppers and smoked paprika, cooking for another 2 minutes.

Pour in heavy cream and bring to a simmer. Reduce heat and stir in Parmesan cheese until melted and incorporated.

Return the chicken to the skillet, spooning the sauce over it. Simmer for an additional 5 minutes to reheat the chicken and blend the flavors.

Garnish with fresh basil before serving.

Presented by:

Kitchen Flavors


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