Chicken Breast with Red Pepper Cream Sauce โ Pollo in Padella con Salsa ai Peperoni
This delectable dish, known as Pollo in Padella con Salsa ai Peperoni in Italian, combines the sweetness of roasted red bell peppers with the richness of heavy cream, creating a velvety sauce that beautifully complements tender chicken breast. Itโs a dish thatโs as quick to prepare as it is to savor, offering a luxurious flavor profile that will make you feel like youโve spent hours in the kitchen, though it only takes about an hour from start to finish. Perfect for a weeknight meal or a special dinner, this chicken breast with red pepper cream sauce will quickly become a family favorite.
Recipe Summary
- Recipe Name: Chicken Breast with Red Pepper Cream Sauce (Pollo in Padella con Salsa ai Peperoni)
- Cook Time: 30 minutes
- Prep Time: 30 minutes
- Total Time: 1 hour
- Cuisine: Italian
- Category: Main Course
- Servings: 4
- Difficulty: Easy
Ingredients
| Ingredient | Quantity |
|---|---|
| Extra virgin olive oil | 1/4 cup |
| Red bell peppers (seeded and chopped) | 2 large peppers |
| Heavy cream | 3/4 cup |
| Boneless, skinless chicken breasts | 4 (about 1 lb) |
| Dry white wine | 1/4 cup |
| Fresh parsley (chopped) | 1/4 cup |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 311 |
| Total Fat | 19.3 g |
| Saturated Fat | 4.9 g |
| Cholesterol | 81.2 mg |
| Sodium | 80.8 mg |
| Total Carbohydrates | 4.3 g |
| Dietary Fiber | 1.2 g |
| Sugars | 2.7 g |
| Protein | 27.1 g |
Instructions
-
Prepare the Red Pepper Cream Sauce:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is warm, add the chopped red bell peppers and sautรฉ for 1โ2 minutes.
- Add 1/2 cup of water and bring to a gentle simmer. Continue to cook for 10 minutes, or until the peppers are tender and have softened.
- Transfer the cooked peppers and their liquid to a blender or food processor. Add the heavy cream, and season with salt and pepper to taste.
- Blend until the mixture is smooth and creamy. Set the sauce aside and keep it warm.
-
Cook the Chicken Breasts:
- In another skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Season the chicken breasts on both sides with salt and pepper.
- Add the chicken breasts to the hot skillet and sautรฉ for about 5โ6 minutes per side, or until the chicken is golden brown and cooked through (internal temperature should reach 165ยฐF).
- Once the chicken is cooked, pour in the dry white wine and cook for an additional 2โ3 minutes, allowing the wine to reduce slightly and coat the chicken.
-
Assemble and Serve:
- Transfer the chicken breasts to a serving platter.
- Spoon the red pepper cream sauce generously over the top of the chicken.
- Garnish with freshly chopped parsley to add a pop of color and fresh flavor.
- Serve immediately, and enjoy this flavorful, creamy chicken dish with your favorite side dishes.
Recipe Tips
- Make it a meal: Serve this chicken with a side of sautรฉed vegetables, mashed cauliflower, or a simple green salad for a complete, low-carb meal.
- Wine pairing: Pair this dish with a crisp white wine such as Sauvignon Blanc or Pinot Grigio to complement the creamy sauce and tender chicken.
- Storage: Leftover chicken and sauce can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop to maintain the creamy texture of the sauce.
Why You’ll Love This Recipe
This Chicken Breast with Red Pepper Cream Sauce is not only quick and easy to prepare but itโs also bursting with flavor. The combination of sweet, roasted red peppers with rich cream creates a sauce that perfectly complements the tender, juicy chicken breasts. The use of dry white wine adds depth and complexity, while the fresh parsley gives a lovely burst of color and freshness. Whether you’re cooking for a weeknight dinner or hosting a special meal, this dish is sure to impress.
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