Ingredients
Scale
Here’s everything you need to whip up this deliciously easy dish. Feel free to substitute where necessary and make it your own!
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 red bell pepper, thinly sliced
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
For those nights when you’re cleaning out the pantry, you can swap the heavy cream for coconut milk for a dairy-free version, or use green peppers if red isn’t on hand. This dish is as flexible as a yoga instructor!
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and season with salt and pepper. Cook until golden brown on both sides, about 5-7 minutes per side. Remove and set aside.
- In the same skillet, add the sliced red bell pepper and sauté until tender, approximately 3-4 minutes.
- Stir in the minced garlic and cook until fragrant, about 1 minute.
- Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
- Return the chicken to the skillet, spooning some sauce over each piece. Sprinkle with smoked paprika.
- Reduce the heat to low and let the chicken cook in the sauce for another 10-15 minutes, or until cooked through and the sauce has thickened slightly.
- Garnish with fresh parsley before serving.
You’ll know the dish is ready when the chicken is tender and the sauce coats the back of a spoon—a little trick I learned from watching my dad cook up his legendary stews.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Creamy Garlic Red Pepper Chicken, recipe, cooking, food
