Creamy Roasted Pepper Chicken – Delectable, delicious, creamy amazingness…
This dish is quite spectacular and fairly simple. As a matter of fact, I have some leftovers waiting for me I’m going eat right now…
Pro Tip: Brine Chicken before following recipe. Takes appx 6 hrs for maximum flavor, so plan accordingly.
INGREDIENTS
- 2-3 Chicken Breasts (already brined)
- 1-2 tbsp butter
- 1/4 c Diced Sweet Onion
- 2-3 Garlic cloves, minced
- 12oz Jar Roasted Red Peppers
- 1 1/4 c Vegetable Broth
- 4 oz Cream Cheese
- 1/2 tsp Red Pepper Flakes (crushed Red Pepper)
- 1/4 c chopped Fresh Basil
- 1 tbsp Paprika
- Sea salt and pepper to taste
DIRECTIONS
- Season already brined raw chicken breasts with sea salt, fresh cracked pepper, and Paprika on both sides.
- In a large skillet melt appx 1 tbsp of butter or more as needed, and sear the seasoned chicken breasts for appx 5-6 min on each side.
- Remove chicken from pan and set aside.
- Add another tbsp butter to melt and place chopped or minced onion in butter. Stir frequently until translucent.
- Add garlic to the onions and stir frequently for appx 1 min.
- Add roasted red peppers (can be minced or as is from a 12oz jar). Stir frequently and mix well with onion and garlic. Cook for a couple minutes.
- Add broth, cream cheese, red pepper flakes, and salt and pepper to taste. Stir frequently on low heat to help cream cheese melt and get smooth. Cook for a few minutes until it begins to look a little less watery, but not too much as you need to reheat the chicken. (You won’t have to add anything to make it creamy. It appears quite thin at first, but the broth cooks out a bit to get more creamy on its own by the end.)
- Add add the chicken to reheat it on both sides until thoroughly cooked. Add basil once chicken is ready for the last few minutes stirring sauce frequently. It will become thicker on it own, but not so thick or so long it begins to crust.
- Once chicken is heated and sauce is to desired awesomeness, serve!
Chef Recommended sides:
