| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 6 chicken breast fillets, flattened to 1/4-inch-thick
- 3 tablespoons olive oil
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 1 tablespoon Italian seasoning
- 2 tablespoons salted butter
- 1 tablespoon olive oil
- 1/2 large onion, finely diced
- 3 cloves garlic, minced
- 1 jar (15.5 ounces) roasted red peppers, drained and roughly chopped
- 1 to 2 cups vegetable or chicken broth
- 1/2 teaspoon kosher salt, more to taste
- Freshly ground black pepper
- 1/2 cup heavy cream (or more to taste)
- One 4-ounce chunk Parmesan, to shave
- 2 tablespoons finely minced parsley
Instructions
- For the chicken: Put the chicken in a resealable bag. Add the olive oil, salt, pepper and Italian seasoning to the bag and smush everything together. Seal and refrigerate.
- For the red pepper sauce: Melt the butter and add the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saute for 2 to 3 minutes or until starting to soften. Add the red peppers and cook for 2 to 3 minutes, until hot.
- Add the broth (if you like a thicker sauce only add 1 cup broth, for a thinner sauce add 2 cups broth), salt and pepper and stir until heated. Splash in the cream.
- Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers). You can serve the sauce right away or cool it and bag it up.
- When ready to cook, heat a grill pan over medium-high heat and grill the chicken until cooked through, about 4 minutes a side.
- Heat up the red pepper sauce in a pan. Serve everyone a piece of chicken, spoon some sauce over each piece, and garnish with Parmesan shavings and a sprinkling of parsley. Serve with roasted vegetables alongside.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 639 |
| Total Fat | 33 g |
| Saturated Fat | 13 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 71 g |
| Cholesterol | 251 mg |
| Sodium | 1106 mg |
Reviews
This was super good! I changed it a bit and when the chicken was almost done cooking I added the red pepper sauce to the pan and let it simmer for a while. Then we placed it over a bed of noodles and it was super good!
The chicken was very flavorful, but my sauce was very thin and I used just one cup of broth. Although all I had on hand was a 12.5oz jar of roasted peppers. Next time I will add only a 1/4 cup of broth purée the vegetables and add more until I reach the consistency I want.
This is husband AND kid-approved. The chicken by itself was surprisingly super flavorful. LOVED the red pepper sauce. After reading many reviews prior to making the dish, I only used a cup of the vegetable broth instead of 2 cups, and I think it was perfect. Ree suggests serving it over a bed of spinach and also suggests making a Caprese salad as a side. I did both, and it was the perfect meal.
Great marinade for the chicken. Sauce was a little bland as written but kicked it up with some crushed red pepper, Worcestershire, and vinegar did the trick. Will make again!
The chicken is flavorful. Unfortunately… the sauce is very runny and that’s with using just one cup of chicken broth. The dish was okay… but not great.
This was delicious and easy to make! The chicken was so moist and flavorful from the marinade. The only addition I made was to add some capers to the sauce. I will be making this again!
My husband and I thought this was GREAT! I used the sous vide method to cook the chicken. Also I opted for 1 cup of chicken broth and I was glad I had as 2 cups would have made it too thin. Anyway, great recipe. I served it over angel hair pasta. It’ll be in our regular rotation. Thanks Ree 🙂
This is not an original recipe.
How long do you marinate the chicken?
I made this recipe as written. It is fabulous. Tbe chicken has so much flavor from the marinade. The red pepper sauce is great warm, but even better at room temp a few days later. I used it as a sandwich spread and it’s great.