Cream sauces can be delectable and also a challenge to make. One that many just reach for a jar and miss out on the delicious home made cream sauces. This creamy sauce is SUPER easy, quick and good till the last drop! Plus the red peppers give it a good boost of nutrients and it comes together in one pan keeping clean-up quick.
Creamy Chicken and Roasted Red Peppers
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Ingredients
- Salt and Pepper to taste
- 2 pounds boneless skinless chicken breast 3-4 breasts
- 1 tablespoon butter
- 1/4 cup diced onion
- 2 garlic cloves minced
- 12 ounce jar roasted red peppers finely diced
- 1 1/4 cup chicken broth
- 4 ounces low fat cream cheese
- 1/4 – 1/2 teaspoon crushed red pepper
- 1/4 cup chopped basil leaves
Instructions
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Salt and pepper the chicken breast.
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Place a large skillet over medium heat. Add the butter to melt then add the chicken breasts. Sear the chicken on both sides then turn down the heat and cook for 5 minutes per side. Then remove the chicken from the skillet, cover and set aside.
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In the same skillet, sauté the onions and garlic for 2-3 minutes until just soft.
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Add in the diced red peppers and sauté another 1-2 minutes. Then add the chicken broth, cream cheese, and crushed red pepper. Simmer and stir to melt the cream cheese into the broth.
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Once the sauce is smooth, add the chicken breasts back to the skillet to warm. Stir in the chopped basil and simmer another 2 minutes before serving. Salt and pepper to taste.
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Serve the chicken covered in the creamy pan sauce.
