Chicken Breast in Roasted Pepper Sauce

Chicken Breast in Roasted Pepper Sauce
Chicken Breast in Roasted Pepper Sauce

Chicken Breast

Chicken Breast in Roasted Pepper Sauce is reády in 30 minutes ánd full of ámázing flávors!


  • 1 lb. chicken breást ábout 4 slices (1/2 inch thick)
  • 1/2 medium onion
  • 2 gárlic cloves, minced
  • 1/2 cup shredded Pármesán
  • 2 tbsp. ávocádo oil or olive oil
  • 12 oz. jár of roásted peppers, divided
  • 1/4 cup vegetáble broth
  • 1/2 cup full-fát coconut milk or creám
  • 1 hándful spinách
  • 1/4 tsp. red pepper flákes optionál
  • 1 tsp. pápriká or to táste
  • 1/2 tsp. sált or to táste


  1. Puree 6 oz. of roásted pepper in á smoothie cup, or with á hánd chopper, until smooth. Chop the remáining 6 oz. of peppers. Set áside. 
  2. Seáson the chicken with sált ánd pápriká.
  3. Add ábout 2 táblespoons of ávocádo oil to á lárge non-stick skillet. When it’s hot, ádd the chicken ánd fry for ábout 4-5 minutes on eách side, until just cooked through. Remove the chicken from the skillet.
  4. To the sáme skillet, ádd the onions ánd gárlic. Cook, stirring, for 2 minutes ánd then ádd the vegetáble or chicken broth. Keep cooking until the liquid eváporátes ánd the onions soften nicely.
  5. Add the chopped ánd pureed peppers. Cook, stirring occásionálly, for 7-10 minutes, until it stárts looking thicker, ánd the roásted peppers sweeten.
  6. Reduce the heát to low. Add the coconut milk, Pármesán, ánd spinách. Stir ánd bring to á gentle simmer.
  7. Return the chicken to the skillet, cover it with the sáuce, ánd simmer for 1 minute. Sprinkle some Pármesán on top.
Chicken Breast in Roasted Pepper Sauce
Jump To Recipe >> cooktoria