Roasted Red Pepper Chicken

Ingredients

• 4chicken breasts
• 2roasted red peppers
• 1 tspdried oregano
• 2 tbsp (30 ml)olive oil
• 1garlic clove
• to tastesalt and black pepper
• a squeezelemon juice
• 120 ml (½ cup)double cream, optional

Instructions

1. 1

   Season the chicken

   Slice the chicken breasts thinly and season them with salt, pepper and dried oregano.

2. 2

   Brown the chicken

   Heat the olive oil in a pan over a medium heat. Cook the chicken for a few minutes on each side, until browned and cooked through.

3. 3

   Keep it warm

   Transfer the cooked chicken to a plate and cover it with foil.

4. 4

   Blend the sauce

   Meanwhile, put the roasted red peppers and garlic in a food processor and blend until smooth.

5. 5

   Adjust the seasoning

   Taste the sauce and adjust the seasoning as needed.

6. 6

   Simmer and combine

   Add the sauce to the pan and simmer for a few minutes. Add the chicken and toss to coat it in the sauce. For a creamy sauce, stir in 120 ml of double cream just before adding the chicken.

7. 7

   Serve warm

   Serve the chicken warm with a squeeze of lemon juice.

What is roasted red pepper chicken?

This is a simple chicken dish served in a blended roasted pepper sauce. Roasted peppers are used in many cuisines around the Mediterranean, though this recipe does not specify a particular regional origin.

Jarred peppers make the sauce quick to prepare, while garlic adds savoury depth. A short simmer brings the sauce together before the chicken is returned to the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 39g protein, 3g carbs, 8g fat.

Chicken provides most of the protein, while olive oil and optional double cream contribute most of the fat. The peppers and any rice, potatoes or bread served alongside provide carbohydrates; pair the chicken with plenty of vegetables and a modest portion of a starchy side for a balanced plate.

Choosing the peppers

Jarred peppers: use roasted peppers that are drained of excess brine or oil before blending. Their soft texture makes a smooth sauce without extra cooking.

Fresh peppers: roast them until soft and blistered, then remove the skins before blending. The recipe gives jarred peppers as a convenient option.

Slicing and browning the chicken

Thin slices: aim for pieces of similar thickness so they cook at roughly the same rate. This also makes them easier to coat evenly in the sauce.

Pan space: brown the chicken in batches if the pan is crowded. Too many pieces at once can release moisture and make browning harder.

Blending the sauce

Smooth texture: blend the peppers and garlic until no large pieces remain. Pause to scrape down the sides of the food processor if needed.

Seasoning: taste the sauce before it goes into the pan and adjust the salt and pepper. Jarred peppers can vary in saltiness, so add salt gradually.

Checking doneness

Chicken: cook until the thickest pieces are no longer pink in the centre and are piping hot throughout. A food thermometer inserted into the thickest piece should read 74°C.

Sauce: simmer it for a few minutes, just until hot and slightly settled. Once the chicken is added, toss gently so the pieces stay intact.

Making it creamy

Optional cream: stir in 120 ml of double cream just before returning the chicken to the sauce. Keep the heat gentle after adding it and avoid a vigorous boil.

Without cream: the blended peppers make a sauce on their own, so you can serve it as written without changing the method.

What to serve alongside

For a filling plate, serve the chicken with rice, potatoes or crusty bread to catch the sauce. Add a green salad or steamed vegetables for freshness and crunch.

A squeeze of lemon just before serving brightens the rich, savoury sauce. Add it to the plate rather than the pan if you want each person to adjust the amount.

Recipe notes & tips

• Pat jarred peppers dry if they are stored in liquid before blending them.
• Cut the chicken into evenly thick slices so it cooks consistently.
• Let the pan heat before adding the chicken to encourage browning.
• Cook the chicken in batches if the pieces do not fit in a single layer.
• Taste the sauce before adding more salt, especially when using brined peppers.
• Add the lemon juice just before serving for a fresher flavour.

Variations

• Make it creamy: stir in 120 ml of double cream before returning the chicken to the sauce.
• Add chilli: blend a little chilli with the peppers and garlic for a spicier sauce.
• Use fresh peppers: roast and peel fresh red peppers before blending them.
• Add herbs: finish the dish with chopped fresh parsley or basil.
• Serve with greens: add wilted spinach to the pan after simmering the sauce.

Common mistakes to avoid

• Uneven slices: cut the chicken to a similar thickness so the pieces finish cooking together.
• Crowded pan: brown the chicken in batches if the pieces overlap.
• Overcooking the chicken: remove it once it is cooked through, then return it to the pan only to coat it in the hot sauce.
• Under-seasoned sauce: taste after blending and adjust the salt and pepper before simmering.
• Boiling the creamy sauce: keep the heat gentle after adding the double cream to avoid a harsh boil.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a covered pan over a low heat, adding a splash of water if the sauce has thickened; heat until piping hot throughout.

Frequently asked questions