Quick and easy skillet chicken in a buttery parmesan roasted red pepper sauce!
Today’s recipe is a super simple way to enjoy some freshly made roasted red pepper sauce! Often I just throw the sauce onto pasta and call it a meal but you can also use it in other fun ways, like as a sauce for pan seared chicken! This meal is as easy to make as browning the chicken in a skillet before adding the sauce along with butter and parmesan cheese to to kick things up a bit! Yum! This chicken recipe comes together in around 20 minutes so you can easily cook pasta or rice and steak or saute veggies to complete the meal. For the rest of the meal in my photos I have mushroom rice and green beans sauteed in butter and garlic!
Skillet Chicken in Roasted Red Pepper Sauce
Prep Time:5 minutes Cook Time:15 minutes Total Time:20 minutes Servings: 4
Quick and easy skillet chicken in a buttery parmesan roasted red pepper sauce!
ingredients
- 1 pound boneless, skinless chicken breasts (or thighs)
- salt and pepper to taste
- 1 tablespoon olive oil
- 2 cups roasted red pepper sauce
- 2 tablespoon butter, cut into 4 pieces
- 1/4 cup parmigiano reggiano (parmesan cheese), grated
- 1 tablespoon parsley, chopped
directions
- Heat the oil in a skillet over medium heat, add the chicken, seasoned with salt and pepper to taste, and cook until lightly browned, about 3-5 minutes per side.
- Add the roasted red pepper sauce, bring to a boil, reduce the heat and simmer for 5 minutes.
- Add the butter and cheese and cook until they melt into the sauce before enjoying!
Note: The chicken breasts should be relatively thin, less than 1 inch thick. If they are larger you should pound them thin or butterfly them.
Option: Use asiago cheese instead of parmesan!
Option: Add fresh basil!
