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–+ servings
creamy garlic red pepper chicken

Creamy Garlic Red Pepper Chicken

Anna Chwistek
Juicy pan-fried chicken in a creamy garlic sauce with sun-dried tomatoes and bell peppers, enhanced by Parmesan and crispy pancetta, makes every bite a flavor explosion. A fail-proof, finger-licking good dinner where all ingredients harmonize perfectly.
4.72 from 46 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 392 kcal

Ingredients
 
 

  • 3.5 ounces pancetta
  • 2 chicken fillets large
  • 1 red bell pepper cut into thin slices
  • 2 ounces sun-dried tomatoes drained
  • ½ cup chicken broth
  • ½ cup white wine preferably Pinot Grigio
  • ¾ cup cream 20% fat
  • 2 tbsp tomato paste
  • 1 ounce grated Parmesan
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 6 garlic cloves minced
  • 1 onion finely chopped
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tbsp freshly chopped parsley
  • ½ tsp crushed red pepper flakes for serving

Instructions
 

  • Heat olive oil in a large non-stick skillet set over medium low. Add pancetta, cook until crisp and golden brown, about 3 minutes. Remove from skillet, leaving as much grease as possible in the skillet.
  • Season the chicken with salt, black pepper and smoked paprika.
  • Melt butter in the same skillet, add chicken and cook over medium high heat, about 8-10 minutes per side or until fully cooked and browned on both sides. This can vary with the size of your chicken. Remove from skillet and place on a clean plate. Cover with foil.
  • Lower the heat. Add garlic and onion, sauté until soft and fragrant, about 1 minute. Deglaze the skillet with white wine. Stir with a wooden spoon to dissolve the browned bits from the bottom of the skillet. Simmer for 1-2 minutes. 
  • Add bell pepper, sauté for 5 minutes. Stir in sun-dried tomatoes, thyme and oregano. Sauté for 5 minutes more. Pour in chicken broth and add tomato paste. Stir to combine and bring to a boil. 
  • Add cream and Parmesan, stir to combine. Transfer chicken back into the skillet. Simmer for 3-5 minutes or until heated through. Taste and adjust salt and black pepper.
  • Finish off with parsley and pancetta. Top with crushed pepper flakes, serve with some crusty bread and a simple side salad. Enjoy!

Video

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Nutrition

Calories: 392kcalCarbohydrates: 18gProtein: 18gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 86mgSodium: 1107mgPotassium: 904mgFiber: 4gSugar: 9gVitamin A: 1639IUVitamin C: 49mgCalcium: 116mgIron: 3mg
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