Description
Creamy Garlic Red Pepper Chicken features tender chicken fillets, smoky pancetta, sweet red bell peppers, and sun-dried tomatoes in a rich garlic Parmesan cream sauce with white wine and fragrant herbs.
Ingredients
Scale
- 3.5 ounces pancetta
- 2 chicken fillets (large)
- 1 red bell pepper (cut into thin slices)
- 2 ounces sun-dried tomatoes (drained)
- ½ cup low sodium chicken broth
- ½ cup white wine (preferably Pinot Grigio)
- ¾ cup cream 20% fat
- 2 tbsp tomato paste
- 1 ounce grated Parmesan
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 6 garlic cloves (minced)
- 1 onion (finely chopped)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tbsp freshly chopped parsley
- ½ tsp crushed red pepper flakes (for serving)
Instructions
- Season the chicken fillets with salt, black pepper, smoked paprika, dried oregano, and dried thyme.
- Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook until lightly browned. Transfer to a plate, leaving the rendered fat in the skillet.
- Add the seasoned chicken fillets and cook until golden brown and cooked through, turning as needed. The thickest part should reach 165°F (74°C). Transfer to a plate.
- Add the butter to the skillet. Stir in the chopped onion and sliced red bell pepper and cook until softened.
- Add the minced garlic and cook briefly until fragrant.
- Stir in the drained sun-dried tomatoes and tomato paste. Cook briefly, mixing well.
- Pour in the white wine and chicken broth. Scrape up the browned bits from the bottom of the skillet and let the liquid simmer briefly.
- Reduce the heat and stir in the cream. Simmer gently until slightly thickened.
- Add the grated Parmesan and stir until melted and incorporated into the sauce.
- Return the chicken and pancetta to the skillet. Spoon the sauce over the chicken and simmer gently until heated through.
- Garnish with freshly chopped parsley and serve with crushed red pepper flakes on the side.
Notes
- Replace the white wine with additional chicken broth if preferred.
- Keep the sauce at a gentle simmer after adding the cream and Parmesan to help maintain a smooth texture.
- Serve with pasta, rice, mashed potatoes, or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 large chicken fillet
- Calories: 650 kcal
- Sugar: 8 g
- Sodium: 1150 mg
- Fat: 42 g
- Saturated Fat: 17 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 48 g
- Cholesterol: 190 mg
Keywords: Creamy Garlic Red Pepper Chicken, creamy chicken skillet, garlic cream chicken, chicken with sun-dried tomatoes, red pepper chicken, Parmesan chicken