Pan-Seared Chicken with Roasted Red Pepper Cream Sauce

By AislePrompt Editorial · ·

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Pan-seared to golden perfection and topped with a velvety roasted red pepper cream sauce bursting with smoky sweetness. This French chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, salt, and black pepper for a weeknight-friendly dinner. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 2 French cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
  2. Step 2: Place chicken breasts in the skillet and cook for 6-7 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove chicken and set aside on a plate.
  3. Step 3: In the same skillet, add 2 minced garlic cloves and sauté for 30 seconds until fragrant. Add 1 cup chopped roasted red peppers, 1/2 tsp paprika, and cook for 2 minutes stirring frequently.
  4. Step 4: Pour in 1/2 cup heavy cream and simmer the sauce over medium heat for 3-4 minutes until slightly thickened and creamy, stirring occasionally.
  5. Step 5: Return chicken breasts to the skillet, spoon the roasted red pepper cream sauce over them, and cook together for an additional 2 minutes to meld flavors.
  6. Step 6: Garnish with 1 tbsp chopped fresh parsley before serving hot.

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