Easy Roasted Red Pepper Chicken

Close up of roasted red pepper chicken in a pan.

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Easy Roasted Red Pepper Chicken

There's nothing better than a simple chicken dinner, and this easy Roasted Red Pepper Chicken is one of my favorites.

Prep Time10

Cook Time40

Total Time29

Course: Main Course

Cuisine: American, European

Servings: people

Calories: 475kcal

Author: Emily Roz

Ingredients

For the roasted red pepper sauce

3 red bell peppers roughly chopped
1 garlic bulb slice the top off to reveal the garlic bulbs
300 g cottage cheese
1 teaspoon smoked paprika
30 g parmesan grated
10 g fresh basil plus more for garnish
1 teaspoon balsamic vinegar
1 tablespoon olive oil
salt and pepper

For the chicken

1 tablespoon olive oil
1 tablespoon salted butter
4 chicken breasts
salt and pepper

Instructions

Preheat the oven to 200C/390F. Place your chopped red bell peppers in a tray. Wrap the bulb of garlic in foil with some olive oil, salt, and pepper, and place in the tray. Drizzle with olive oil and sprinkle with salt and pepper. Toss and then roast for 25 minutes.
Once your red peppers are cooked and slightly charred around the edges add to your blender and squeeze the garlic out of the bulb. Next, add the cottage cheese, paprika, basil, balsamic vinegar, olive oil, parmesan, salt and pepper. Blend until smooth.
Once your roasted red pepper pasta sauce is smooth, taste and season according to your preference.
Place a frying pan (that has a lid) on medium heat and drizzle with olive oil. Add in the chicken breasts and season with salt and pepper. Fry on each side for 4 minutes until golden on each side but not fully cooked. Then, add in the butter and stir it around once melted.
Transfer the sauce into the pan and add on the lid of your pan. Bring up to the boil and then reduce to low heat and leave to simmer for 10 minutes until the chicken is cooked through.
Once the chicken is cooked through and the sauce has thickened slightly, serve up with grated parmesan, sprinkles of basil, salt, and pepper. Enjoy with potatoes, pasta, or salad!

Notes

Step-by-Step Photos + more helpful info: My blog post includes helpful step-by-step photos to help guide you through making this recipe as well as other information that will help you make this recipe e.g. ingredient substitutions, what to do with leftovers, faqs, etc...so scroll up this page to find them!

Storage: once the roasted red pepper chicken has cooled, transfer into containers and store in the fridge for up to 3 days.

Freezing: you can totally store this in the freezer. Don't forget to label your containers with contents and date! Store in the freezer for up to 3 months. Leave to defrost/thaw in the fridge overnight before reheating.

Reheating: I don't know if this is just me, but reheating chicken in the microwave tastes weird...so I never reheat it in the microwave haha. But you do you! I would rather transfer the chicken to a pan with the sauce and place a lid on the pan, and reheat the chicken on low heat until piping hot.

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