This Chicken Breast in Roasted Pepper Sauce is one of the tastiest fowl recipes. EVER. It is ready in 30 minutes!
1 lb. chicken breast about 4 slices (1/2 inch thick)
- 2 tbsp. avocado oil or olive oil
- 1/4 cup vegetable broth
- 1/2 medium onion
- 2 garlic cloves, minced
- 12 oz. jar of roasted peppers, divided
- 1/2 cup full-fat coconut milk or cream
- 1/2 cup shredded Parmesan
- 1 handful spinach
- 1/4 tsp. red pepper flakes optional
- 1 tsp. paprika or to taste
- 1/2 tsp. salt or to taste
Puree 6 oz. of roasted pepper in a smoothie cup, or with a hand chopper, until smooth. Chop the remaining 6 oz. of peppers. Set aside.
Season the chicken with salt and paprika.
Add about 2 tablespoons of avocado oil to a large non-stick skillet. When it’s hot, add the chicken and fry for about 4-5 minutes on each side, until just cooked through. Remove the chicken from the skillet.
To the same skillet, add the onions and garlic. Cook, stirring, for 2 minutes and then add the vegetable or chicken broth. Keep cooking until the liquid evaporates and the onions soften nicely.
Add the chopped and pureed peppers. Cook, stirring occasionally, for 7-10 minutes, until it starts looking thicker, and the roasted peppers sweeten.
Reduce the heat to low. Add the coconut milk, Parmesan, and spinach. Stir and bring to a gentle simmer.
Return the chicken to the skillet, cover it with the sauce, and simmer for 1 minute. Sprinkle some Parmesan on top. Serve.
HELPFUL TIPS AND TRICKS
Cooking the chicken through: The trickiest part of this recipe is probably pan-frying the chicken. Depending on the thickness of your chicken breast, you may adjust the cooking time. If your chicken pieces are thick, you’ll want to fry them on low heat for about 7-10 minutes per side. To check if the chicken is cooked through, pierce it with a sharp knife in the thickest part. If the juice runs clear (instead of pink) the chicken is cooked. Here is a helpful article: How to Tell If Your Chicken Is Fully Cooked
Cooking the onions: Make sure your onions are soft and slightly caramelized before adding the roasted peppers. You don’t want to feel hard onions in the sauce. You can add a bit of extra veggie (or chicken) broth if needed.
Storing and reheating: This dish can stay in the fridge for up to 4 days and it reheats well. Reheat it over low heat on the stovetop. If the sauce feels too thick, just add a little coconut milk, veggie broth, or water.
Freezing: This chicken does not freeze very well. I found that the sauce loses its texture after thawing.