Creamy Roasted Red Pepper Chicken Recipe for Weeknight Dinners

This Creamy Roasted Red Pepper Chicken is a quick, flavorful weeknight dinner that comes together in about 15 minutes using only five main ingredients. The sauce is made without flour, so the dish is naturally gluten free, low carb and suitable for keto meal plans. Versatile and delicious, it’s one of those skillet meals you’ll make again and again.

This recipe is a simple variation on a favorite creamy skillet chicken—ready in 15 minutes and built from pantry-friendly ingredients. You can keep it low carb by serving it with cauliflower rice or steamed vegetables, or pair it with rice or pasta to soak up the creamy red pepper sauce.

Why You’ll Love It

1. Ready in about 15 minutes, ideal for busy weeknights.
2. Uses only a few simple ingredients, making it affordable and easy to prepare.
3. Gluten free, low carb and keto-friendly, with the option to add carbs on the side if you prefer.
4. Reheats well and works for meal prep.

Ingredients

• Chicken breasts: 2 large boneless, skinless breasts cut in half widthwise (or 4 cutlets), about 1 pound total.
• Roasted red peppers: ½ cup chopped, drained if packed in oil.
• Butter: 4 tablespoons salted butter for browning the chicken and flavor.
• Heavy cream: ¾ cup to form the sauce—use heavy cream so the sauce thickens properly.
• Garlic: 2 cloves, peeled and minced.
• Salt and pepper: To taste; simple seasoning is all you need.
• Fresh parsley (optional): For garnish.

How to Make Creamy Roasted Red Pepper Chicken

Start by slicing each chicken breast in half widthwise to create thinner cutlets. This helps the chicken cook quickly and evenly. Season both sides with salt and pepper.

Heat a heavy-bottomed skillet or Dutch oven over medium heat. Add the butter and let it melt and coat the pan. Place the chicken cutlets in a single layer with space between them and cook 4–5 minutes on the first side. Flip and cook another 3–5 minutes, or until the internal temperature reaches 165ºF. Transfer the cooked chicken to a plate and set aside.

Make the Red Pepper Cream Sauce

With the pan still hot, add the minced garlic and sauté just until fragrant, about 30 seconds to 1 minute. Pour in the heavy cream and use a wooden spoon or spatula to scrape up any browned bits from the bottom of the skillet—those bits add great flavor.

Add the chopped roasted red peppers and stir to combine. Reduce heat to medium-low and let the cream simmer 1–3 minutes until it thickens slightly. Return the chicken to the skillet and spoon the sauce over each piece, or toss gently to coat.

Finish with a sprinkle of chopped fresh parsley if desired and serve immediately.

Tips and Tricks

• Use a heavy-bottomed pan: A thick skillet or Dutch oven distributes heat evenly and reduces the chance of burning the chicken.
• Thicken the sauce: Let the cream simmer for 1–3 minutes so it reduces and thickens enough to coat the chicken.
• Deglaze with cream: Using heavy cream to deglaze avoids adding flour or cornstarch and keeps the recipe gluten free and low carb.
• Drain and pat peppers: If your roasted red peppers are packed in oil, drain and pat them lightly before chopping to avoid an overly oily sauce.

Serving Suggestions

• Over white or brown rice
• With pasta
• Served atop cauliflower rice for a low carb option
• With steamed or roasted vegetables
• Alongside a fresh side salad or rice pilaf
• With baked or mashed potatoes

Low Carb and Keto Options

• Cauliflower rice
• Low-carb pasta substitute
• Mashed cauliflower
• Steamed or roasted non-starchy vegetables
• Simple side salad

FAQ

Recipe Overview

Simple Instructions

1. Slice each chicken breast in half widthwise and season with salt and pepper.
2. Heat a heavy-bottomed skillet over medium heat and melt the butter.
3. Cook chicken 4–5 minutes per side until it reaches 165ºF. Remove and set aside.
4. Sauté garlic in the pan 30 seconds to 1 minute, then pour in the heavy cream and scrape up browned bits.
5. Stir in chopped roasted red peppers and simmer 1–3 minutes until the sauce thickens.
6. Return chicken to the pan, spoon sauce over the pieces, garnish with parsley and serve.

Please note some blog posts may contain affiliate links; if you purchase through those links the author may earn a small commission at no extra cost to you.