Ingredients
Scale
- 4 chicken breasts (boneless and skinless, pounded to an even thickness)
- salt and pepper (to taste)
- 2 tablespoons olive oil
- 4 cloves garlic (minced)
- 1 cup roasted red peppers (chopped)
- 1 cup heavy cream
- ½ cup chicken broth (low sodium)
- ¾ cup Parmesan cheese (grated)
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- fresh parsley (chopped, for garnish)
Instructions
- Season the chicken breasts with salt, pepper, and smoked paprika.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown and fully cooked, about 6-7 minutes per side. Transfer to a plate and cover to keep warm.
- In a blender, combine roasted red peppers, heavy cream, and chicken broth. Blend until smooth.
- In the same skillet, cook minced garlic over medium heat until fragrant, about 1 minute. Avoid burning the garlic.
- Pour the roasted pepper sauce into the skillet and simmer. Stir in grated Parmesan and Italian seasoning. Thin with more chicken broth if necessary, simmering until thickened, about 3-4 minutes.
- Return chicken to the skillet, spooning sauce over it, and simmer for a few minutes to reheat and absorb flavors. Add red pepper flakes for spice if desired.
- Garnish with chopped parsley and serve over rice.
Notes
Pound the chicken to an even thickness for even cooking.
Feel free to adjust the amount of Parmesan cheese based on your preference.
Add more red pepper flakes if you like it spicy.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 540
- Sugar: 2g
- Sodium: 850mg
- Fat: 38g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 160mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.