Creamy Garlic Red Pepper Chicken Recipe

Are you in the mood for a delightful and creamy dish that feels like a warm hug on a plate? Look no further than this Creamy Garlic Red Pepper Chicken. This recipe is not just about filling your stomach; it’s about bringing comfort and joy to your dinner table. With its rich flavors and tender chicken, this dish is perfect for family dinners or even a special date night. The combination of garlic and red pepper creates a mouthwatering sauce that you’ll want to soak up with crusty bread. Trust me, once you try it, you’ll be coming back for seconds!

Why You’ll Love This Recipe

This dish is simple yet sophisticated, making it the perfect go-to for both busy weeknights and relaxing weekends. The ingredients are easy to find, and the cooking process is straightforward, so even kitchen novices can whip it up with confidence. Plus, it’s packed with flavor thanks to the salty pancetta, sweet bell peppers, and creamy sauce. What’s not to love?

Ingredients

Instructions

1. Heat olive oil in a large non-stick skillet set over medium low heat.
2. Add the pancetta and cook until crisp and golden brown, about 3 minutes. Remove from the skillet, leaving as much grease as possible in the skillet.
3. Season the chicken with salt, black pepper, and smoked paprika.
4. Melt butter in the same skillet, add the chicken, and cook over medium high heat for about 8-10 minutes per side or until fully cooked and browned. Remove from skillet and place on a clean plate. Cover with foil.
5. Lower the heat and add garlic and onion to the skillet. Sauté until soft and fragrant, about 1 minute.
6. Deglaze the skillet with white wine, stirring with a wooden spoon to dissolve the browned bits from the bottom. Simmer for 1-2 minutes.
7. Add the bell pepper and sauté for 5 minutes.
8. Stir in sun-dried tomatoes, thyme, and oregano. Sauté for an additional 5 minutes.
9. Pour in chicken broth and add tomato paste. Stir to combine and bring to a boil.
10. Add cream and Parmesan, stirring to combine. Transfer chicken back into the skillet.
11. Simmer for 3-5 minutes or until heated through. Taste and adjust salt and black pepper.
12. Finish off with parsley and pancetta. Top with crushed red pepper flakes and serve with crusty bread and a simple side salad.

Tips & Variations

• Make it Spicy: If you like heat, add more crushed red pepper flakes or a dash of hot sauce.
• Vegetarian Option: Substitute chicken with mushrooms or tofu for a vegetarian twist.
• Cream Alternatives: You can use half-and-half or a dairy-free cream for a lighter option.
• Herb Variations: Fresh basil or thyme can replace the dried herbs for a fresher flavor.

Serving Suggestions

This Creamy Garlic Red Pepper Chicken is best enjoyed with:

• Crusty bread to soak up that delicious sauce.
• A light side salad with a vinaigrette for balance.
• Steamed vegetables for a colorful plate.

Conclusion

In just a few simple steps, you can create a restaurant-quality meal right in your kitchen. This Creamy Garlic Red Pepper Chicken recipe is sure to impress your family and friends. With its rich flavors and creamy texture, it’s a dish that will warm hearts and bellies. Give it a try, and don’t forget to share your experience!

FAQ

Can I prepare this dish ahead of time?

Yes! You can prepare the sauce and store it in the refrigerator. Just reheat it on the stove and add the chicken when you’re ready to serve.

What can I substitute for white wine?

If you prefer not to use wine, you can replace it with more chicken broth for a similar flavor.

How can I store leftovers?

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

Can I freeze this dish?

Yes, you can freeze the creamy sauce with chicken. Just make sure to cool it completely before transferring to a freezer-safe container.

Creamy Garlic Red Pepper Chicken Recipe

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

Discover the creamy delight of Garlic Red Pepper Chicken that will warm your heart and please your taste buds!

Ingredients

• 3.5 ounces pancetta3.5 ounces pancetta

• 2 chicken fillets (large)2 chicken fillets (large)

• 1 red bell pepper (cut into thin slices)1 red bell pepper (cut into thin slices)

• 2 ounces sun-dried tomatoes (drained)2 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% fat¾ 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 (minced)6 garlic cloves (minced)

• 1 onion (finely chopped)1 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 set over medium low.
• Add pancetta and cook until crisp and golden brown, about 3 minutes. Remove from skillet, leaving as much grease as possible in the skillet.
• Season the chicken with salt, black pepper, and smoked paprika.
• Melt butter in the same skillet, add chicken and cook over medium high heat for about 8-10 minutes per side or until fully cooked and browned. Remove from skillet and place on a clean plate. Cover with foil.
• Lower the heat and add garlic and onion. Sauté until soft and fragrant, about 1 minute.
• Deglaze the skillet with white wine, stirring with a wooden spoon to dissolve the browned bits from the bottom. Simmer for 1-2 minutes.
• Add bell pepper and sauté for 5 minutes.
• Stir in sun-dried tomatoes, thyme, and oregano. Sauté for an additional 5 minutes.
• Pour in chicken broth and add tomato paste. Stir to combine and bring to a boil.
• Add cream and Parmesan, stirring to combine. Transfer chicken back into the skillet.
• Simmer for 3-5 minutes or until heated through. Taste and adjust salt and black pepper.
• Finish off with parsley and pancetta. Top with crushed red pepper flakes and serve.