This Creamy Garlic Red Pepper Chicken is a flavorful and indulgent dish that combines tender chicken fillets with pancetta, sun-dried tomatoes, and red bell peppers. The rich and creamy sauce is made with a blend of garlic, Parmesan, and white wine, offering a perfect balance of savory and slightly smoky flavors. It’s a comforting and elegant meal that’s ideal for a weeknight dinner or a special occasion.
Ingredients:
- 3.5 ounces pancetta, diced
- 2 large chicken fillets (halved horizontally to create 4 fillets)
- 1 red bell pepper, thinly sliced
- 2 ounces sun-dried tomatoes, drained and chopped
- ½ cup low sodium chicken broth
- ½ cup white wine (preferably Pinot Grigio)
- ¾ cup cream (20% fat)
- 2 tablespoons tomato paste
- 1 ounce grated Parmesan cheese
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 6 garlic cloves, minced
- 1 onion, finely chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 tablespoon freshly chopped parsley
- ½ teaspoon of crushed red pepper flakes, to garnish.
Instructions:
- Prepare the chicken: Season the chicken fillets with salt, pepper, smoked paprika, oregano, and thyme on both sides.
- Cook the pancetta: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Incorporate the diced pancetta and cook until it becomes crispy, approximately 3 to 4 minutes. Take the pancetta out of the skillet and set it aside, keeping the rendered fat in the pan.
- Cook the chicken: In the same skillet, add the chicken fillets and cook for 4-5 minutes on each side until golden brown and cooked through.
- Sauté the aromatics: In the same skillet, melt 1 tablespoon of unsalted butter. Incorporate the finely diced onion and sauté for 2 to 3 minutes until it becomes tender. Then, add the minced garlic and cook for an additional minute until it releases its aroma.
- Add the bell pepper and sun-dried tomatoes: Add the thinly sliced red bell pepper and chopped sun-dried tomatoes to the skillet.
- Deglaze with wine and broth Add the white wine and chicken stock, using a spatula to lift any browned bits stuck to the bottom of the skillet. Simmer for 2-3 minutes until the liquid reduces slightly.
- Make the creamy sauce: Stir in the tomato paste, followed by the cream and grated Parmesan. Allow the sauce to simmer for 5 to 6 minutes until it reduces and thickens. Taste and modify the seasoning with salt and pepper as necessary.
- Add the chicken and pancetta back to the pan: Return the cooked chicken fillets and pancetta to the skillet. Spoon the sauce over the chicken and let it simmer for another 2-3 minutes, allowing the flavors to meld together.
- Finish and serve : Sprinkle the dish with freshly chopped parsley and crushed red pepper flakes for a bit of heat. Serve the Creamy Garlic Red Pepper Chicken hot with pasta, rice, or crusty bread.
Conclusion:
This Creamy Garlic Red Pepper Chicken is a savory, rich dish full of complex flavors. The combination of crispy pancetta, tender chicken, and a luxurious cream sauce makes it a comforting meal that’s sure to impress. Whether you’re cooking for family or friends, this dish pairs wonderfully with pasta or bread, perfect for soaking up the creamy, garlicky sauce.
Creamy Garlic Red Pepper Chicken
Creamy Garlic Red Pepper Chicken is a comfortingdish made with tender chicken, pancetta, red bell peppers, and sun-driedtomatoes, all simmered in a rich and creamy garlic sauce. It’s an indulgent,flavor-packed meal that’s perfect for any occasion.
Ingredients
- 3.5 ounces pancetta diced
- 2 large chicken fillets halved horizontally to create 4 fillets
- 1 red bell pepper thinly sliced
- 2 ounces sun-dried tomatoes drained and chopped
- ½ cup low sodium chicken broth
- ½ cup white wine preferably Pinot Grigio
- ¾ cup cream 20% fat
- 2 tablespoons tomato paste
- 1 ounce grated Parmesan cheese
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 6 garlic cloves minced
- 1 onion finely chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 tablespoon freshly chopped parsley
- ½ teaspoon of crushed red pepper flakes to garnish.
Instructions
- Prepare the chicken: Season the chicken fillets with salt, pepper, smoked paprika, oregano, and thyme on both sides.
- Cook the pancetta: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Incorporate the diced pancetta and cook until it becomes crispy, approximately 3 to 4 minutes. Take the pancetta out of the skillet and set it aside, keeping the rendered fat in the pan.
- Cook the chicken: In the same skillet, add the chicken fillets and cook for 4-5 minutes on each side until golden brown and cooked through.
- Sauté the aromatics: In the same skillet, melt 1 tablespoon of unsalted butter. Incorporate the finely diced onion and sauté for 2 to 3 minutes until it becomes tender. Then, add the minced garlic and cook for an additional minute until it releases its aroma.
- Add the bell pepper and sun-dried tomatoes: Add the thinly sliced red bell pepper and chopped sun-dried tomatoes to the skillet.
- Deglaze with wine and broth Add the white wine and chicken stock, using a spatula to lift any browned bits stuck to the bottom of the skillet. Simmer for 2-3 minutes until the liquid reduces slightly.
- Make the creamy sauce: Stir in the tomato paste, followed by the cream and grated Parmesan. Allow the sauce to simmer for 5 to 6 minutes until it reduces and thickens. Taste and modify the seasoning with salt and pepper as necessary.
- Add the chicken and pancetta back to the pan: Return the cooked chicken fillets and pancetta to the skillet. Spoon the sauce over the chicken and let it simmer for another 2-3 minutes, allowing the flavors to meld together.
- Finish and serve : Sprinkle the dish with freshly chopped parsley and crushed red pepper flakes for a bit of heat. Serve the Creamy Garlic Red Pepper Chicken hot with pasta, rice, or crusty bread.