Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 small–medium boneless skinless chicken breasts (about 1.5 lb total)
- 1 ½ tsp kosher salt, ¾ tsp black pepper
- 1 tsp smoked paprika, ¼ tsp crushed red pepper flakes (more to taste)
- 2 tbsp olive oil, 1 tbsp butter
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 (12 oz) jar roasted red peppers, drained
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- ¾ cup finely grated Parmesan cheese, plus extra to serve
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh basil or parsley
Do This
- 1. Pat chicken dry; season with salt, pepper, and smoked paprika.
- 2. Sear chicken in hot oil and butter over medium-high heat, 4–5 minutes per side; set aside.
- 3. In same pan, sauté onion, then add garlic, tomato paste, red pepper flakes, and roasted red peppers.
- 4. Pour in chicken broth; simmer 5 minutes, then blend sauce until smooth.
- 5. Stir in cream and Parmesan; simmer gently until thick and velvety. Add lemon juice and adjust seasoning.
- 6. Return chicken to pan; simmer in sauce 8–10 minutes, until cooked through (165°F).
- 7. Top with herbs and extra Parmesan; serve hot over pasta, rice, or mashed potatoes.
Why You’ll Love This Recipe
- Cozy, restaurant-worthy comfort food made in one pan on a weeknight.
- Velvety roasted red pepper and Parmesan sauce with just the right chili heat.
- Simple ingredients, big flavor, and very forgiving for home cooks.
- Versatile: serve over pasta, mashed potatoes, polenta, or with crusty bread.
Grocery List
- Produce: 1 small yellow onion, 3 cloves garlic, fresh basil or parsley, 1 lemon (optional but recommended)
- Dairy: Heavy cream, Parmesan cheese, butter
- Pantry: Boneless skinless chicken breasts, jarred roasted red peppers, chicken broth, tomato paste, olive oil, kosher salt, black pepper, smoked paprika, crushed red pepper flakes, optional pasta/rice/potatoes for serving
Full Ingredients
For the Chicken
- 4 small–medium boneless skinless chicken breasts (about 6 oz each, 1.5 lb total)
- 1 ½ tsp kosher salt (use 1 tsp if using table salt)
- ¾ tsp freshly ground black pepper
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 1 tbsp unsalted butter
For the Spicy Creamy Roasted Red Pepper Parmesan Sauce
- 1 small yellow onion, finely diced (about 1 cup)
- 3 cloves garlic, minced
- ¼–½ tsp crushed red pepper flakes (start with ¼ tsp, add more to taste)
- 1 tsp smoked paprika
- 2 tbsp tomato paste
- 1 (12 oz) jar roasted red peppers, drained and roughly chopped
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- ¾ cup finely grated Parmesan cheese, lightly packed
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh basil or flat-leaf parsley (plus extra for garnish)
- Additional salt and pepper, to taste
To Serve (Optional but Recommended)
- Cooked pasta, rice, polenta, or mashed potatoes
- Extra grated Parmesan
- Crusty bread to mop up the sauce
Step-by-Step Instructions
Step 1: Prep the Chicken and Ingredients
Pat the chicken breasts dry on all sides with paper towels. This helps them brown nicely in the pan instead of steaming. If any breasts are much thicker on one end, gently pound them to an even thickness (about ¾–1 inch) using a meat mallet or the bottom of a heavy pan, between two sheets of parchment or plastic wrap.
Season the chicken all over with 1 ½ teaspoons kosher salt, ¾ teaspoon black pepper, and 1 teaspoon smoked paprika. Set aside at room temperature while you prepare the other ingredients (about 10 minutes). Finely dice the onion, mince the garlic, drain and roughly chop the roasted red peppers, and grate the Parmesan so everything is ready to go.
Step 2: Sear the Chicken
Heat a large, heavy skillet (10–12 inch; cast iron or stainless steel works well) over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When the butter is melted and the fat is shimmering, lay the seasoned chicken breasts in the pan in a single layer, leaving a little space between them.
Sear the chicken without moving it for 4–5 minutes, until the bottom is deeply golden. Flip and sear the second side for another 4–5 minutes. The chicken does not need to be fully cooked yet; it will finish simmering in the sauce. Transfer the browned chicken to a plate and tent loosely with foil while you make the sauce.
Step 3: Build the Flavor Base
Reduce the heat to medium. In the same skillet (do not wipe it out), add the diced onion. If the pan looks dry, add another teaspoon of olive oil. Sauté, stirring often, for 4–5 minutes, until the onion is soft and just beginning to turn golden, scraping up the browned bits from the bottom of the pan as you go.
Add the minced garlic, crushed red pepper flakes, and 1 teaspoon smoked paprika. Cook, stirring constantly, for 30 seconds until fragrant. Stir in the 2 tablespoons tomato paste and cook for 1–2 minutes more, letting it darken slightly in color; this deepens the flavor.
Add the chopped roasted red peppers and stir to coat them in the tomato and spice mixture. Pour in 1 cup of chicken broth, scraping the bottom of the pan again to release any remaining browned bits. Bring the mixture to a gentle simmer and cook for 5 minutes.
Step 4: Blend the Roasted Red Pepper Sauce
After the mixture has simmered and the flavors have started to meld, turn off the heat. Carefully transfer the contents of the skillet to a blender, or use an immersion blender directly in the pan if it is deep-sided and safe for blending.
Blend until very smooth and velvety, about 30–60 seconds. Be cautious with hot liquids: if using a traditional blender, vent the lid slightly and cover with a kitchen towel to allow steam to escape. Once blended, return the smooth red pepper mixture to the skillet if you transferred it out.
Step 5: Make It Creamy with Parmesan
Return the skillet to medium heat and pour in 1 cup heavy cream, whisking it into the blended red pepper base until fully combined. Bring the sauce to a gentle simmer (do not let it boil hard, or the cream can separate).
Stir in ¾ cup finely grated Parmesan cheese, a small handful at a time, whisking constantly until each addition is melted and the sauce is smooth. Simmer for 3–4 minutes, stirring often, until the sauce has thickened slightly and looks glossy and luxurious. Add 1 tablespoon fresh lemon juice, then taste and adjust seasoning with additional salt and pepper as needed. The sauce should be boldly flavored: creamy, a little tangy, and pleasantly spicy.
Step 6: Simmer the Chicken in the Sauce
Nestle the seared chicken breasts back into the skillet, along with any juices that have collected on the plate. Spoon some of the sauce over the tops of the chicken so they are mostly submerged.
Reduce the heat to medium-low to maintain a gentle simmer. Cook for 8–10 minutes, flipping the chicken once halfway through and basting with sauce occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) in the thickest part.
Scatter 2 tablespoons chopped fresh basil or parsley over the top and stir gently into the sauce, reserving a little for garnish if you like.
Step 7: Serve and Enjoy
Turn off the heat and let the chicken rest in the sauce for 2–3 minutes. This brief rest helps the juices redistribute and allows the sauce to thicken just a bit more as it cools.
Serve the chicken breasts generously ladled with the spicy creamy roasted red pepper Parmesan sauce over hot pasta, rice, mashed potatoes, or creamy polenta. Top with extra grated Parmesan and a sprinkle of fresh herbs. Spoon any remaining sauce from the pan around the chicken so none of that velvety goodness goes to waste.
Pro Tips
- Even thickness, even cooking: Gently pounding the chicken to an even thickness helps it cook at the same rate, so the thinner end does not dry out.
- Control the heat level: Start with ¼ teaspoon crushed red pepper flakes, then taste the sauce before adding more. The heat will seem a bit milder once the sauce is served over starches.
- Do not rush the simmer: Keep the sauce at a gentle simmer, not a rapid boil, once the cream is added to prevent curdling and to keep the texture silky.
- Grate Parmesan finely: Very finely grated Parmesan melts more smoothly into the sauce and prevents graininess.
- Make it saucier for pasta: If you know you will serve this with pasta, add an extra ¼–½ cup chicken broth to make more sauce and thin it slightly.
Variations
- Extra smoky version: Add ½ teaspoon smoked paprika (for a total of 1 ½ teaspoons) and a pinch of chipotle chili powder for a deeper, smoky kick.
- Lighter, but still creamy: Use ½ cup heavy cream and ½ cup whole milk, or swap in half-and-half. Simmer a couple of extra minutes to thicken slightly.
- Veggie-packed: After blending the sauce, add a handful of baby spinach or thinly sliced kale to the skillet and let it wilt before returning the chicken to the pan.
Storage & Make-Ahead
Let leftovers cool to room temperature, then transfer the chicken and sauce to an airtight container. Refrigerate for up to 3–4 days. Reheat gently in a covered skillet over low heat, adding a splash of chicken broth or milk to loosen the sauce if it has thickened too much. Do not boil vigorously when reheating; keep the heat low and stir occasionally to maintain the creamy texture.
For longer storage, you can freeze the cooled chicken and sauce for up to 2–3 months. Thaw overnight in the refrigerator before reheating gently on the stove. The sauce may separate slightly after freezing, but whisking in a splash of cream or milk while reheating usually brings it back together.
Nutrition (per serving)
Approximate values per serving (1 chicken breast with a generous portion of sauce), not including pasta or other sides: about 540 calories; 41 g protein; 32 g fat; 14 g saturated fat; 14 g carbohydrates; 3 g fiber; 7 g sugar; 1,000–1,200 mg sodium. Actual values will vary based on the exact ingredients and brands you use.
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