Sautéed Chicken in Creamy Red Pepper Sauce is so incredibly flavorful but simple. Serve it over noodles, zoodles, spaghetti squash or with roasted veggies!

Update: This recipe was originally published in 2019 and has been republished with all new photos.

It all started with my Creamy Red Pepper Sauce. That sauce is easy and requires only six ingredients. I love a drizzle of it on basically everything. I’m not kidding. Beef, chicken, seafood… it’s all better with that glorious sauce.

I knew right away I wanted to do a skillet chicken dish with it and I have finally done it.

In this entree I’m using that same delicious sauce, but I’ve added a little chicken stock to it. This ensures you have a bit more to enjoy with your chicken. You’re going to want it!

The chicken itself is very simply seasoned with just salt and pepper. Why? Because that sauce is going to give us plenty of flavor!

For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):

  • Chicken breasts
  • Olive oil
  • Red bell pepper
  • Spinach
  • Jarred roasted red peppers
  • Chicken stock
  • Basil
  • Garlic
  • Seasonings

The chicken is sliced horizontally create thin cutlets. Then sauté to golden brown perfection with sliced red peppers.

Blend the sauce ingredients and add them to the skillet with spinach.

That’s it! Easy enough to make on weeknights but delicious enough to feel extra special!

Can you omit or double the spinach?

If you don’t have spinach on hand or just want to leave it out, feel free to omit it!

Love spinach or want to increase your greens? You can do that! Use as much as you want!

Can you use chicken thighs?

Chicken thighs also work well in this entree. You just won’t slice them into thinner cutlets and you’ll likely want to increase your cooking time a bit.

How to serve this

Serve with or over noodles, zoodles, spaghetti squash, or vegetables to take full advantage of the sauce!

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4.91 from 11 votes

Sautéed Chicken in Creamy Red Pepper Sauce

Sautéed Chicken in Creamy Red Pepper Sauce is so incredibly flavorful but simple. Serve it over noodles, zoodles, spaghetti squash or with roasted veggies!


Chicken & Veggies

  • 2 tbsp olive oil or avocado oil
  • 2 lbs chicken breasts
  • 1 red bell pepper, thinly sliced, cored
  • 2 1/2 oz fresh baby spinach
  • salt & pepper to taste

Creamy Red Pepper Sauce

  • 16 oz jarred roasted red peppers, drained
  • 1/2 cup chicken stock or broth
  • 1/4 cup olive oil, extra virgin
  • 8 fresh basil leaves
  • 1 tsp garlic, minced
  • 1/2 tsp onion powder
  • 1/2 tsp salt


  • Add 1 tbsp of oil to hot skillet on medium high heat. Add thinly sliced red peppers. Sauté until tender with some browning. Remove red peppers from the skillet and set aside.
  • Slice the chicken breasts horizontally. This will give you very thin cutlets so they'll cook faster and more evenly.
  • Add other 1 tbsp of oil to pan. Add chicken to the hot pan. Liberally salt and pepper the side facing up. Sauté until each side has some browning and chicken is cooked through or mostly cooked through, about 3 to 4 minutes per side.
  • Remove chicken from the skillet and set aside on a plate. Lower heat to medium.
  • Add all Creamy Red Pepper Sauce ingredients to a blender. Blend until smooth.
  • Pour sauce into skillet. Add the red peppers, chicken, and spinach to your sauce. Cover. Let simmer on medium to medium low for 5 minutes or until chicken is cooked through and sauce is warmed.


Calories: 324kcal, Carbohydrates: 6g, Protein: 34g, Fat: 18g, Saturated Fat: 3g, Trans Fat: 1g, Cholesterol: 97mg, Sodium: 1443mg, Potassium: 804mg, Fiber: 2g, Sugar: 1g, Vitamin A: 2196IU, Vitamin C: 66mg, Calcium: 55mg, Iron: 2mg
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