This Chicken Breast in Roasted Pepper Sauce is one of the tastiest chicken recipes. Perfect with Basmati rice. It is ready in 30 minutes!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4 servings
1 lb. chicken breast about 4 slices (½ inch thick)
2 tbsp. avocado oil or olive oil
¼ cup vegetable broth
½ medium onion
2 garlic cloves, minced
12 oz. jar of roasted peppers, divided
½ cup full-fat coconut milk or cream
½ cup shredded Parmesan
¼ cup chopped Basil
¼ tsp. red pepper flakes optional
1 tsp. paprika or to taste
½ tsp. salt or to taste
1 cup Basmati rice
2 cups water for rice
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 basil. 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.
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