Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 cups roasted red peppers, sliced
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup heavy cream (optional for creamier sauce)
- Fresh parsley for garnish
If you’re missing an ingredient, no worries! You can substitute chicken thighs for the breasts or use vegetable broth instead of chicken broth if that’s what you have on hand. Remember, home cooking is flexible—it’s all about using what you’ve got and making it work.
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced onion and cook for 3-4 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
- Add the roasted red peppers and cook for an additional 2 minutes, allowing the flavors to meld.
- Pour in the chicken broth, oregano, and paprika. Bring the mixture to a simmer, scraping any brown bits from the bottom of the skillet for extra flavor.
- Return the chicken breasts to the skillet. If you prefer a creamier sauce, stir in the heavy cream at this point. Simmer everything together for about 5 minutes to let the flavors combine.
- Garnish with fresh parsley before serving. Enjoy hot, straight from the skillet!
Remember, the beauty of this dish is its adaptability. If you’re feeling adventurous, throw in some mushrooms or spinach toward the end of cooking for added flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Roasted Red Pepper Chicken Skillet, recipe, cooking, food