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!
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
- Jarred roasted red peppers
- Chicken stock
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!
More recipes like this:
Balsamic Peach Skillet Chicken
Sun-Dried Tomato Lemon Chicken
Sautéed Chicken in Creamy Red Pepper Sauce
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.
17 Comments on “Sautéed Chicken in Creamy Red Pepper Sauce”
This was very good! Next time I’ll add more garlic, I think.
So fast, so easy, so DELICIOUS!
This WAS very creamy with great flavor and NO cream was added! The sauce was SO good— I used the leftover sauce on fried eggs the next morning! Thank you for sharing this recipe!
This recipe is so good & easy! The sauce is delicious! It has become a family favorite!
This was delicious and so easy! Will definitely make again.
I’m so glad you enjoyed!
I made this last night with broccoli and it was excellent! Next time I’ll make a baguette too to soak up more that amazing sauce. Thank you so much!
This recipe is very good! I love how creamy it is without dairy, and it’s very healthy as well. Out of necessity, I had to substitute the roasted red pepper for yellow, and the spinach for green bell pepper and it was awesome. I think this could be a great staple recipe that can be changed up depending on what vegetables you need to use up. Very easy and versatile!
Amazingly easy, perfectly creamy! I added a sweet onion and a little bit of coconut milk, and used thighs instead of breasts. DELICIOUS!
We love this recipe so much! It has been a go-to for a long time (I swear it’s been on the site longer than 2021 but who knows anything anymore?). We double or triple the recipe every time because it reheats so well! We also use it when entertaining because it’s fast, delicious, and packed with veggies and protein in one pan.
Thanks, Reagan! I’m so happy you’ve been making it so long! You are correct, it’s be on the site since 2019 but was republished in 2021 with new photos!
Omg so good!!! I roasted my own peppers (3) because I didn’t have jarred and didn’t feel like running to the store. Everything else same!!!
This was excellent and a keeper! And I shared with friends!
Love how you made it work with what you had! Thank you, Barb, for taking the time to comment and for sharing the recipe with friends! <3
Decided to leave a review cause I really enjoyed this. I did not use a jar of red peppers though, I roasted my own red peppers I did about two bell peppers roasted and one cut like it said. I think if I make again I’ll probably do 3-4 red peppers for more sauce since it’s very good. I think the among was fine though I had about 2 chicken breast that made about four pieces. I also seasoned my chicken more with adobo and onion powder and a bit of paprika. Also used more garlic than it said cause yum garlic. We served it over rosemary bread 🙂
I love that you said “cause yum garlic” LOL We are in agreement! So happy you enjoyed the recipe!!
So delicious. Will be making again and again.
Oooo I love this sauce! Thanks so much for trying it!