This Creamy Garlic Red Pepper Chicken features juicy pan-fried chicken in a decadent creamy garlic sauce, packed with the bold flavors of sun-dried tomatoes, red bell peppers, and crispy pancetta. The rich sauce, enhanced with Parmesan, makes each bite a delightful flavor explosion. Perfect for a quick yet impressive dinner, this recipe brings together simple ingredients in a way that’s both delicious and satisfying.
Why You’ll Love This Recipe
This dish is all about layers of flavor. The combination of crispy pancetta, tender chicken, and a rich, creamy garlic sauce makes for a satisfying, indulgent meal. The addition of sun-dried tomatoes and red bell peppers not only adds color but also a delicious tang that perfectly complements the creaminess of the sauce. The Parmesan adds a nutty richness, while the crispy pancetta provides a crunchy contrast. This recipe is simple yet luxurious, making it perfect for weeknight dinners or special occasions.
Ingredients
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3.5 ounces pancetta
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2 large chicken fillets
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1 red bell pepper, cut into thin slices
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2 ounces sun-dried tomatoes, drained
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½ cup low sodium chicken broth
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¾ cup cream (20% fat)
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2 tbsp tomato paste
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1 ounce grated Parmesan
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1 tbsp olive oil
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1 tbsp unsalted butter
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6 garlic cloves, minced
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1 onion, finely chopped
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1 tsp salt
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1 tsp black pepper
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1 tsp smoked paprika
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1 tsp dried oregano
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1 tsp dried thyme
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1 tbsp freshly chopped parsley
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½ tsp crushed red pepper flakes (for serving)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Heat olive oil in a large non-stick skillet over medium-low heat. Add pancetta and cook until crisp and golden brown, about 3 minutes. Remove pancetta from the skillet, leaving as much grease as possible.
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Season the chicken fillets with salt, black pepper, and smoked paprika.
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In the same skillet, melt butter over medium-high heat. Add the chicken and cook for about 8-10 minutes per side, or until fully cooked and browned. This time may vary depending on the size of the chicken fillets. Once cooked, remove the chicken from the skillet and place it on a clean plate. Cover with foil.
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Lower the heat and add garlic and onion to the skillet. Sauté for about 1 minute, until fragrant and soft.
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Add the bell pepper and sauté for 5 minutes until softened. Stir in sun-dried tomatoes, thyme, and oregano, and sauté for an additional 5 minutes.
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Pour in chicken broth and add tomato paste, stirring to combine. Bring the mixture to a boil.
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Add cream and Parmesan, stirring until smooth. Return the chicken to the skillet and simmer for 3-5 minutes, or until heated through. Taste and adjust the seasoning with additional salt and pepper if needed.
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Finish with freshly chopped parsley, crispy pancetta, and a sprinkle of crushed red pepper flakes. Serve with crusty bread and a side salad for a complete meal.
Servings and Timing
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Total Time: 40 minutes
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Prep Time: 10 minutes
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Cook Time: 30 minutes
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Servings: 4
Variations
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Add Vegetables: For a heartier dish, consider adding additional vegetables like spinach, zucchini, or mushrooms to the sauce.
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Spicy Kick: If you love spice, increase the crushed red pepper flakes or add some diced jalapeños for extra heat.
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Low-Carb: Serve the chicken with cauliflower rice or zucchini noodles for a low-carb option.
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Dairy-Free: Substitute the cream and Parmesan with dairy-free alternatives for a dairy-free version of this dish.
Storage/Reheating
Store any leftover Creamy Garlic Red Pepper Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in a skillet over low heat until heated through. You may want to add a little extra broth or cream if the sauce has thickened too much. This dish can also be reheated in the microwave.
FAQs
Can I use chicken breasts instead of fillets?
Yes, chicken breasts can be used instead of fillets. Just make sure to adjust the cooking time depending on the size and thickness of the breasts.
Can I make this dish ahead of time?
Yes, you can prepare this dish ahead of time. Cook the chicken and sauce, then store the components separately in the refrigerator. Reheat when ready to serve.
What can I serve with this chicken?
This dish pairs well with crusty bread, a simple green salad, or mashed potatoes. You can also serve it with pasta or rice to soak up the creamy sauce.
Can I freeze this dish?
While it’s possible to freeze the chicken and sauce, the cream-based sauce may change in texture upon reheating. If you decide to freeze, make sure to let the dish cool completely before storing in a freezer-safe container.
How do I make the sauce thicker?
To thicken the sauce, let it simmer for an extra few minutes to reduce. Alternatively, you can mix a little cornstarch with cold water and stir it into the sauce to thicken it quickly.
Can I skip the pancetta?
If you’re not a fan of pancetta, you can skip it, but it adds a lovely savory and crispy texture. You can substitute it with crispy bacon or just omit it entirely if you prefer.
Is this dish gluten-free?
Yes, this dish is naturally gluten-free as long as the ingredients you use, like the chicken broth and cream, are gluten-free.
How can I make the sauce spicier?
If you like a spicy kick, feel free to add more crushed red pepper flakes or even a dash of hot sauce to the sauce. Adjust to your preferred level of heat.
Conclusion
Creamy Garlic Red Pepper Chicken is a flavorful, satisfying dish that brings a wonderful balance of savory, creamy, and tangy flavors. With juicy chicken, crispy pancetta, and a rich, aromatic sauce, it’s an ideal dinner that’s both indulgent and comforting. Whether you’re cooking for a family dinner or entertaining guests, this recipe is sure to impress!
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Creamy Garlic Red Pepper Chicken Recipe
- Total Time: 40 minutes
- Yield: 4 servings
Description
Creamy Garlic Red Pepper Chicken features juicy pan-fried chicken in a rich, creamy garlic sauce with sun-dried tomatoes, bell peppers, and a touch of Parmesan and crispy pancetta. This mouthwatering dish is the perfect combination of savory flavors that will elevate your weeknight dinner. Ready in under an hour, it’s a fail-proof recipe your family will love.
Ingredients
Pancetta – 3.5 ounces
Chicken Fillets – 2 large
Red Bell Pepper – 1, cut into thin slices
Sun-dried Tomatoes – 2 ounces, drained
Chicken Broth – ½ cup (low sodium)
Cream – ¾ cup (20% fat)
Tomato Paste – 2 tablespoons
Parmesan – 1 ounce, grated
Olive Oil – 1 tablespoon
Unsalted Butter – 1 tablespoon
Garlic – 6 cloves, minced
Onion – 1, finely chopped
Salt – 1 teaspoon
Black Pepper – 1 teaspoon
Smoked Paprika – 1 teaspoon
Dried Oregano – 1 teaspoon
Dried Thyme – 1 teaspoon
Fresh Parsley – 1 tablespoon, chopped
Crushed Red Pepper Flakes – ½ teaspoon (for serving)
Instructions
Cook Pancetta: Heat olive oil in a large non-stick skillet over medium-low heat. Add pancetta and cook until crispy and golden brown, about 3 minutes. Remove from skillet, leaving as much grease as possible.
Season and Cook Chicken: Season the chicken fillets with salt, black pepper, and smoked paprika. Melt butter in the same skillet and cook the chicken over medium-high heat for 8-10 minutes per side, or until browned and fully cooked. Remove chicken from skillet and cover with foil to keep warm.
Sauté Garlic and Onion: Lower the heat. Add minced garlic and chopped onion to the skillet and sauté until soft and fragrant, about 1 minute.
Sauté Vegetables: Add the sliced bell pepper and sauté for 5 minutes. Stir in the sun-dried tomatoes, thyme, and oregano, and cook for another 5 minutes.
Make Sauce: Add the chicken broth and tomato paste. Stir to combine and bring to a boil. Then, pour in the cream and add grated Parmesan, stirring until the sauce is smooth.
Simmer Chicken: Return the cooked chicken to the skillet. Simmer for 3-5 minutes or until the chicken is heated through and coated with the creamy sauce. Taste and adjust salt and pepper.
Finish and Serve: Top the dish with fresh parsley, crispy pancetta, and crushed red pepper flakes. Serve with crusty bread and a side salad. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main course
- Cuisine: Italian
