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- 4 boneless, skinless chicken breasts - 2 large red bell peppers - 1 small onion, diced - 3 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - ½ teaspoon red pepper flakes (adjust to taste) - ¼ cup chicken broth - 3 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves for garnish When I make Roasted Red Pepper Chicken, I start with chicken breasts. I prefer boneless and skinless. They cook evenly and stay moist. Next are the red bell peppers. I use two large ones. Roasting them adds a sweet and smoky flavor. Don't forget the onion. I use a small one, diced. It gives the dish a nice base. Garlic is a must too. I use three cloves, minced. Garlic brings a punch of flavor. For spices, I use smoked paprika and dried oregano. Each adds depth. I also add red pepper flakes. You can adjust the amount for your heat level. I use chicken broth to keep the dish juicy. Olive oil helps cook the chicken and adds richness. Lastly, I season with salt and pepper. Fresh basil leaves will be my garnish. They add color and freshness to the final dish. {{ingredient_image_1}} To start, preheat your oven to 425°F (220°C). This heat helps to char the peppers well. Place the whole red bell peppers on a baking sheet. Roast them for 25-30 minutes. You want the skins to be nice and blackened. Once done, take them out and put them in a bowl. Cover the bowl with plastic wrap. This steam helps the skins peel off easily. After 10 minutes, peel the skins and slice the peppers into strips. Next, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. While the oil heats, season the chicken breasts with salt, pepper, smoked paprika, and oregano. This seasoning adds a lot of flavor. When the oil is hot, add the chicken breasts. Sear them for 5-6 minutes on each side until they are browned. Once done, remove the chicken from the skillet and set it aside. Now, let’s add flavor! In the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes until they soften and smell great. Then, if you like heat, add the red pepper flakes. Cook for another minute to let those flavors build. Pour in the chicken broth. Then, add the roasted red pepper strips to the skillet. Stir everything to combine well. Carefully place the seared chicken breasts back into the skillet. Make sure they get coated in the sauce for even flavor. Transfer the skillet to the oven, or use a greased baking dish if needed. Bake for 15-20 minutes. Check the chicken’s doneness by using a meat thermometer. It should read 165°F (75°C) to ensure it is safe to eat. Once cooked, take the dish out of the oven. Let it rest for a few minutes. This helps the juices settle. For a nice touch, garnish with fresh basil leaves. It adds color and a fresh taste. Enjoy this tasty dish! To get the best flavor, roast your red peppers well. Here are some tips: - Use fresh peppers: Choose firm, bright red peppers. They taste the best. - High heat is key: Set your oven to 425°F (220°C). This helps char the skin. - Keep them whole: Roast the peppers whole for even cooking. - Watch the time: Roast them for about 25-30 minutes. Look for charred skins. Peeling peppers can be tricky. Here’s an easy way: - Steam them: After roasting, place the peppers in a bowl and cover it with plastic wrap. - Let them sit: Wait about 10 minutes. The steam helps loosen the skin. - Remove the skin: Once cooled, the skin should peel off easily. To boost the flavor of the chicken, consider these marinating options: - Simple marinade: Use olive oil, lemon juice, and herbs. Let it marinate for at least 30 minutes. - Add garlic: Include minced garlic in the marinade for depth. For herbs and spices, I suggest: - Smoked paprika: This adds a nice smoky flavor. - Dried oregano: It pairs perfectly with the red peppers. - Fresh herbs: Add fresh basil before serving for extra zest. To cater to different heat preferences, consider these tips: - Red pepper flakes: Start with ½ teaspoon. Adjust based on your taste. - Spice it up: For more heat, add cayenne pepper or hot sauce. If you want milder flavors, try these options: - Sweet bell peppers: Substitute some red peppers with yellow or orange ones. - Creamy additions: Stir in a little cream or yogurt to tone down spice. These tips will help you create the perfect Roasted Red Pepper Chicken that suits your taste! Pro Tips Tip 1: Choose the Right Peppers: Opt for ripe, glossy red bell peppers for the best sweetness and flavor. Avoid any with soft spots or blemishes. Tip 2: Marinate the Chicken: For extra flavor, marinate the chicken breasts in olive oil, smoked paprika, and oregano for at least 30 minutes before cooking. Tip 3: Use a Meat Thermometer: To ensure perfectly cooked chicken, use a meat thermometer to check that the internal temperature reaches 165°F (75°C). Tip 4: Customize the Heat: Adjust the amount of red pepper flakes based on your spice preference. Start with a little and add more if you like it spicy! {{image_2}} You can switch out chicken for turkey or tofu. Turkey works well because it has a similar taste. Tofu soaks up flavors nicely, making it a great choice for this dish. Just make sure to press the tofu to remove extra water. This helps it absorb the sauce better. Adding veggies can boost the dish's flavor. Consider using spinach or zucchini. Chop them into bite-sized pieces. Toss them in during the sauté stage for a colorful mix. You can also add mushrooms for a hearty texture. These extras can add depth and nutrition. You can cook this dish in multiple ways. A slow cooker is great for busy days. Just cook on low for 6-8 hours. An Instant Pot cooks it fast, taking only about 15 minutes under pressure. Grilling is another fun option. It gives the chicken a smoky flavor. Just make sure to marinate the chicken first for the best results. To keep your Roasted Red Pepper Chicken fresh, use airtight containers. Glass or plastic containers work well. Store the chicken in the fridge for up to four days. Make sure it cools down before sealing. When reheating, keep the chicken tender by using the oven or stovetop. Heat it at a low temperature. Add a splash of chicken broth to prevent dryness. Cover the dish to trap moisture. This keeps the chicken juicy and flavorful. You can freeze Roasted Red Pepper Chicken for up to three months. Use freezer-safe containers or bags. Make sure to remove as much air as possible. For thawing, place it in the fridge overnight. This helps the chicken stay moist and tasty when you reheat it. Yes, you can use jarred roasted red peppers. They save time and effort. Jarred peppers have a softer texture. They are also less smoky than fresh roasted ones. If you choose jarred, rinse them well. This helps remove excess oil and salt. Use about one cup of jarred peppers in place of fresh. This dish pairs well with many sides. Here are some tasty options: - Steamed rice - Quinoa - Roasted vegetables - Garlic bread - A fresh salad These sides complement the chicken's rich flavor. They add texture and balance to your meal. To make this dish gluten-free, check a few ingredients: - Ensure your chicken broth is labeled gluten-free. - Use gluten-free seasoning blends if needed. - Avoid any sauces or condiments that may contain gluten. This way, you can enjoy the dish without worry. Yes, you can prepare this dish ahead of time. Cook the chicken and sauce, then store them separately. Keep them in airtight containers. You can refrigerate for up to three days. For best taste, reheat gently on the stove. This prevents the chicken from drying out. This blog post covered how to make roasted red pepper chicken from start to finish. We explored the key ingredients like chicken breasts and roasted red peppers, along with step-by-step cooking instructions. I shared tips for roasting and seasoning to boost flavor and variations for different diets. Remember, cooking is about creativity and experimentation. You can easily adapt this dish to fit your taste. Enjoy cooking, and don't hesitate to try new flavors!

Roasted Red Pepper Chicken with a Kick

A flavorful chicken dish featuring roasted red peppers and spices for a delightful kick.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 2 large red bell peppers
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 0.5 teaspoon red pepper flakes
  • 0.25 cup chicken broth
  • 3 tablespoons olive oil
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • Preheat your oven to 425°F (220°C). Place the whole red bell peppers on a baking sheet and roast them in the preheated oven until the skins are charred, about 25-30 minutes. Remove from the oven and place in a bowl, covering it with plastic wrap to steam. After 10 minutes, peel the skins off and slice the peppers into strips.
  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, smoked paprika, and oregano. Once the oil is hot, add the chicken breasts and sear them for about 5-6 minutes on each side until browned. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes until softened and fragrant. Then, add the red pepper flakes (if using) and continue to cook for another minute.
  • Pour in the chicken broth and add the roasted red pepper strips to the skillet, stirring to combine. Carefully place the seared chicken breasts back into the skillet, coating them in the sauce.
  • Transfer the skillet to the oven (if it's oven-safe) or place everything into a greased baking dish. Bake for 15-20 minutes, or until the chicken is cooked through (a thermometer should read 165°F or 75°C).
  • Once cooked, remove from the oven and let it rest for a few minutes. Garnish with fresh basil leaves before serving.

Notes

Adjust red pepper flakes to taste for desired spiciness.
Keyword Chicken, roasted red pepper, Spicy