Creamy Garlic Red Pepper Chicken Recipe

Welcome to a delightful culinary journey where comfort food meets gourmet flair! This Creamy Garlic Red Pepper Chicken is not just a meal; it’s an experience that will tantalize your taste buds and warm your heart. Perfect for any weeknight dinner or a special occasion, this dish brings together the rich flavors of pancetta, tender chicken, and a luscious creamy sauce that you’ll want to savor every single bite.

Why will you love this recipe? It’s simple to make yet impressive enough to serve to guests. The combination of garlic, sun-dried tomatoes, and fresh herbs elevates the dish, making it a standout favorite in our household. Plus, it’s a one-pan wonder, meaning less cleanup and more time to enjoy your meal!

Ingredients

• 3.5 ounces pancetta
• 2 large chicken fillets
• 1 red bell pepper, cut into thin slices
• 2 ounces sun-dried tomatoes, drained
• ½ cup low sodium chicken broth
• ½ cup white wine (preferably Pinot Grigio)
• ¾ cup cream (20% fat)
• 2 tbsp tomato paste
• 1 ounce grated Parmesan
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 6 garlic cloves, minced
• 1 onion, finely chopped
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tbsp freshly chopped parsley
• ½ tsp crushed red pepper flakes (for serving)

Instructions

1. Heat olive oil in a large non-stick skillet over medium-low heat. Add pancetta and cook until crisp and golden brown, about 3 minutes. Remove from the skillet, leaving as much grease as possible.
2. Season the chicken fillets with salt, black pepper, and smoked paprika.
3. Melt the butter in the same skillet, then add the seasoned chicken. Cook over medium-high heat for about 8-10 minutes on each side or until fully cooked and golden brown. Remove the chicken and place it on a clean plate; cover it with foil.
4. Lower the heat, then add the minced garlic and chopped onion to the skillet. Sauté until soft and fragrant, about 1 minute.
5. Deglaze the skillet with white wine, using a wooden spoon to dissolve the browned bits from the bottom. Let it simmer for 1-2 minutes.
6. Add the sliced red bell pepper and sauté for about 5 minutes. Then stir in the sun-dried tomatoes, thyme, and oregano, cooking for another 5 minutes.
7. Pour in the chicken broth and add the tomato paste. Stir to combine and bring to a boil.
8. Once boiling, add the cream and Parmesan cheese, stirring to mix everything well. Return the chicken to the skillet and simmer for 3-5 minutes or until heated through. Taste and adjust salt and black pepper as needed.
9. Finish off the dish by garnishing with freshly chopped parsley and the crispy pancetta. For a bit of heat, sprinkle with crushed red pepper flakes before serving.

Tips & Variations

• For a healthier version: You can use Greek yogurt instead of cream.
• Add vegetables: Throw in spinach or mushrooms for extra nutrition.
• Make it spicy: Increase the amount of crushed red pepper flakes for a kick.
• Leftover chicken? This sauce pairs wonderfully with shrimp or tofu for a different twist!

Serving Suggestions

This Creamy Garlic Red Pepper Chicken is best served with a side of crusty bread, which is perfect for dipping into the creamy sauce. A simple side salad with mixed greens and a light vinaigrette complements the richness of the dish beautifully. You can also serve it over a bed of pasta or rice for a fulfilling meal.

Conclusion

In just about 40 minutes, you can whip up this Creamy Garlic Red Pepper Chicken, making it a fantastic option for busy weeknights or a cozy dinner with friends. With its vibrant flavors and creamy texture, it’s sure to become a staple in your recipe repertoire. So gather your ingredients and get ready to impress!

FAQ

Can I use chicken thighs instead of chicken breasts?

Yes! Chicken thighs will add even more flavor and stay juicy.

What can I substitute for white wine?

If you prefer not to use wine, you can replace it with additional chicken broth or a splash of lemon juice.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Can I freeze this dish?

Yes, you can freeze the creamy sauce and chicken. Just ensure it’s cooled completely before transferring it to a freezer-safe container.

Creamy Garlic Red Pepper Chicken Recipe for Dinner

Recipe by ELMEHDI HMICHE

0.0 from 0 votes

Course: Main CourseCuisine: ItalianDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

392

kcal

Deliciously creamy garlic red pepper chicken that’s easy to make and perfect for dinner!

Ingredients

• 3.5 ounces pancetta3.5 ounces pancetta

• 2 large chicken fillets2 large chicken fillets

• 1 red bell pepper, cut into thin slices1 red bell pepper, cut into thin slices

• 2 ounces sun-dried tomatoes, drained2 ounces sun-dried tomatoes, drained

• ½ cup low sodium chicken broth½ cup low sodium chicken broth

• ½ cup white wine (preferably Pinot Grigio)½ cup white wine (preferably Pinot Grigio)

• ¾ cup cream (20% fat)¾ cup cream (20% fat)

• 2 tbsp tomato paste2 tbsp tomato paste

• 1 ounce grated Parmesan1 ounce grated Parmesan

• 1 tbsp olive oil1 tbsp olive oil

• 1 tbsp unsalted butter1 tbsp unsalted butter

• 6 garlic cloves, minced6 garlic cloves, minced

• 1 onion, finely chopped1 onion, finely chopped

• 1 tsp salt1 tsp salt

• 1 tsp black pepper1 tsp black pepper

• 1 tsp smoked paprika1 tsp smoked paprika

• 1 tsp dried oregano1 tsp dried oregano

• 1 tsp dried thyme1 tsp dried thyme

• 1 tbsp freshly chopped parsley1 tbsp freshly chopped parsley

• ½ tsp crushed red pepper flakes (for serving)½ tsp crushed red pepper flakes (for serving)

Directions

• Heat olive oil in a large non-stick skillet over medium-low heat. Add pancetta and cook until crisp and golden brown, about 3 minutes. Remove from the skillet, leaving as much grease as possible.
• Season the chicken fillets with salt, black pepper, and smoked paprika.
• Melt the butter in the same skillet, then add the seasoned chicken. Cook over medium-high heat for about 8-10 minutes on each side or until fully cooked and golden brown. Remove the chicken and place it on a clean plate; cover it with foil.
• Lower the heat, then add the minced garlic and chopped onion to the skillet. Sauté until soft and fragrant, about 1 minute.
• Deglaze the skillet with white wine, using a wooden spoon to dissolve the browned bits from the bottom. Let it simmer for 1-2 minutes.
• Add the sliced red bell pepper and sauté for about 5 minutes. Then stir in the sun-dried tomatoes, thyme, and oregano, cooking for another 5 minutes.
• Pour in the chicken broth and add the tomato paste. Stir to combine and bring to a boil.
• Once boiling, add the cream and Parmesan cheese, stirring to mix everything well. Return the chicken to the skillet and simmer for 3-5 minutes or until heated through. Taste and adjust salt and black pepper as needed.
• Finish off the dish by garnishing with freshly chopped parsley and the crispy pancetta. For a bit of heat, sprinkle with crushed red pepper flakes before serving.