Simple pan-seared chicken breasts simmered in a rich roasted pepper sauce till cooked to perfection. In less than half an hour, dinner is ready!
Perfectly cooked and savoury chicken breasts stewed in a rich roasted pepper sauce make up Skillet Chicken with Roasted Pepper Butter Parmesan Sauce. This recipe for chicken breasts is a simple and quick weekday supper that can be prepared in advance and served in less than 30 minutes. Have fun!
INGREDIENTS LIST FOR THE SKILLET CHICKEN BREASTS RECIPE
2 lbs. (900g) boneless skinless chicken breasts or 3 medium chicken breasts
1 jar roasted bell pepper sauce (usually found in the pasta sauce aisle of your grocery store)
2 teaspoons Italian seasoning
1 pinch of Cayenne Pepper, optional
2 – 3 tablespoons olive oil
1/2 teaspoon salt and freshly cracked pepper to taste
1/3 cup unsalted butter, diced
2 heaping tablespoons grated Parmesan cheese, plus more for garnish
Fresh chopped parsley or basil for garnish
DIRECTIONS
How to make this pan-seared chicken breast:
- To begin, season chicken breasts on both sides with salt, pepper, and Italian seasoning.
- Add the olive oil to a big skillet and place it over medium-low heat.
- Once the chicken breasts are nicely golden brown and the fluids run clear, add them to the pan and cook for about 5 minutes on each side. Place the cooked chicken onto a platter.
- Add the oil, Cayenne pepper, and roasted bell pepper sauce to the same skillet and turn down the heat. Reduce the heat gradually to medium-low and boil the sauce gently. For five minutes, simmer, stirring now and then.
- Add grated parmesan cheese and chopped butter to the sauce and whisk until melted.
- Gently put the cooked chicken breasts back into the skillet and give the sauce another three minutes to simmer.
- Top the chicken with extra parmesan cheese and chopped parsley or basil and serve it over bulgur, spaghetti, or steamed cauliflower rice. Have fun!
Notes:
Depending on the size and thickness of your chicken breasts, cooking times can change. A minimum internal temperature of 165ºF (74ºC) should be displayed.
Salt should be used sparingly or not at all, especially if you’re on a low-sodium diet, as the sauce and parmesan should be plenty salty.
To create your own roasted bell pepper sauce at home: Garlic, basil, canned roasted bell peppers, and cayenne, if using, should all be combined in a food processor. Blend until well combined.
