This creamy red pepper chicken recipe is packed with flavor! The sauce is creamy and saucy and chicken is soft and juicy. This recipe is easy, quick, requires one skillet, and a perfect weeknight recipe!
When a recipe is easy, quick, healthy, and delicious then it’s a win in my book! The flavors of this recipe are phenomenal. The chicken is tender and cooked in a creamy sauce. The flavors comes from parmesan cheese and sun-dried tomatoes along with the sweet bell pepper. The coconut milk is what gives this sauce the creamy texture, which is great and a healthier option than heavy cream.
Ingredients
- Chicken breast: boneless skinless chicken thigh will work as well
- Onion
- Garlic
- Red bell pepper
- Sun dried tomatoes
- Dried oregano
- Dried thyme
- Tomato paste
- Chicken stock: vegetable stock will also work
- Parmesan cheese
- Coconut milk: heavy cream or half and half can be used as well
- Avocado oil: olive oil will also work
Instruction for the Creamy Red Pepper Chicken
- In a skillet, add avocado or olive oil over medium heat. Add the chicken breast and cook until both sides are golden brown and remove from the pan.
- In the same pan, add diced onion and cook until they start to soften and add the garlic and cook for additional 30 seconds to one minute.
- To the same pan add the sliced bell peppers and cook until they start to soften.
- Add the sun dried tomatoes, tomato paste and chicken stock and stir.
- Then add the cheese and coconut milk and bring to simmer.
- Once the sauce starts to simmer add the chicken back to the skillet and cover and let it cook. The chicken needs to fully cook and internal temperature should reach 165 degrees F.
- Serve over pasta or brown rice and enjoy!
Try other chicken recipes from my blog! Smoky Chicken Protein Bowl.
Creamy Red Pepper Chicken
This creamy red pepper chicken recipe is packed with flavor! The sauce is creamy and saucy and chicken is soft and juicy. This recipe is easy, quick, requires one skillet, and a perfect weeknight recipe!
Ingredients
- 2 Chicken breast
- 1 onion, diced
- 3 garlic cloves, minced or diced finely
- 1 red bell pepper, sliced
- 1/4 cup sun dried tomatoes
- 1/2 cup chicken stock
- 2-3 tbsp tomato paste
- 1/2 cup coconut milk
- 1/3 cup parmesan cheese
- 1 tsp dried oregano
- 1 tsp dried thyme
- salt and pepper
- 2 tbsp avocado oil or olive oil
Instructions
- In a skillet, add avocado or olive oil over medium heat. Add the chicken breast and cook until both sides are golden brown and remove from the pan.
- In the same pan, add diced onion and cook until they start to soften and add the garlic and cook for additional 30 seconds to one minute.
- Add the sliced bell peppers and cook until they start to soften. Add the sun dried tomatoes, tomato paste and chicken stock and stir. Add dried thyme, dried oregano, salt & pepper.
- Then add the cheese and coconut milk and bring to simmer. Once the sauce starts to simmer add the chicken back to the skillet and cover and let it cook. The chicken needs to fully cook and internal temperature should reach 165 degrees F. Serve over pasta or rice and enjoy!
