Best 12 Chicken In A Red Sweet Pepper Sauce Recipes

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Chicken in a red sweet pepper sauce is a delightful dish that combines the savory flavors of chicken with the vibrant sweetness of red peppers. This dish can be prepared with a variety of cooking methods, ranging from simple skillet recipes to slow-cooker meals. Whether you prefer a quick and easy dinner or a comforting slow-cooked meal, there's a recipe out there that will satisfy your cravings. With a few simple ingredients and a bit of time, you can create a delicious and satisfying meal that the whole family will love.

Here are our top 12 tried and tested recipes!

CHICKEN IN SWEET PEPPER SAUCE



Chicken in Sweet Pepper Sauce image

"I learned to prepare this dish from a local chef before I was married, but I've varied it slightly," Jennifer Class of Kirkland, Washington shares. "Served with a green salad and rice or potatoes, it makes a simple but elegant meal for two."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 10

2 boneless skinless chicken breast halves (6 ounces each)
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1/3 cup chicken broth
1/3 cup white wine or additional chicken broth
1/4 cup chopped sweet yellow pepper
1/4 cup diced tomato
1 tablespoon minced fresh cilantro

Steps:

  • Flatten chicken to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper; add chicken, a few pieces at a time, and shake to coat. , In a large skillet, brown chicken in butter on both sides until no longer pink. Stir in the broth, wine or additional broth and yellow pepper. Bring to a boil; cook for 5 minutes or until liquid is reduced by half. Stir in the tomato and cilantro.

Nutrition Facts : Calories 317 calories, Fat 10g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 632mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges

CHICKEN BREASTS IN SWEET RED PEPPER SAUCE



Chicken Breasts In Sweet Red Pepper Sauce image

Provided by Enid Nemy

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

4 whole boned, unskinned chicken breasts
Salt and freshly ground pepper, to taste
6 tablespoons olive oil
4 tablespoons unsalted butter
1/2 cup shallots, minced
1 cup dry white wine
2 cups chicken broth or stock
2 cups heavy cream
4 sweet red bell peppers, pureed (see recipe)
1/2 cup chopped, mixed fresh herbs (chives, chervil and parsley)

Steps:

  • Cut chicken breasts in half, and thoroughly wash and dry. Season with salt and pepper.
  • Preheat oven to 350 degrees.
  • Meanwhile, heat olive oil over moderately high heat. Add breasts and saute 2 to 3 minutes on each side, or until golden.
  • Bake in preheated oven 5 to 7 minutes, basting once. Skin should be crisp and springy to touch. Remove from pan and keep warm.
  • Discard remaining oil in pan. Add butter and saute shallots until soft but not brown.
  • Pour white wine into pan and bring to simmer. Stir, scraping bottom and sides, until liquid is reduced to about Y cup.
  • Add chicken stock and reduce liquid to approximately 1 cup, scraping brown bits from pan.
  • Add heavy cream and simmer until liquid thickens, being careful not to let it boil over.
  • Add pureed peppers and stir until heated through. Place a quarter of the mixture on each of four plates. Put two breast halves on top of each; sprinkle with mixed herbs.

Nutrition Facts : @context http, Calories 1139, UnsaturatedFat 46 grams, Carbohydrate 21 grams, Fat 94 grams, Fiber 4 grams, Protein 44 grams, SaturatedFat 43 grams, Sodium 1517 milligrams, Sugar 12 grams, TransFat 1 gram

CHICKEN WITH RED PEPPER SAUCE



Chicken with Red Pepper Sauce image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 16

6 chicken breast fillets, flattened to 1/4-inch-thick
3 tablespoons olive oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon Italian seasoning
2 tablespoons salted butter
1 tablespoon olive oil
1/2 large onion, finely diced
3 cloves garlic, minced
1 jar (15.5 ounces) roasted red peppers, drained and roughly chopped
1 to 2 cups vegetable or chicken broth
1/2 teaspoon kosher salt, more to taste
Freshly ground black pepper
1/2 cup heavy cream (or more to taste)
One 4-ounce chunk Parmesan, to shave
2 tablespoons finely minced parsley

Steps:

  • For the chicken: Put the chicken in a resealable bag. Add the olive oil, salt, pepper and Italian seasoning to the bag and smush everything together. Seal and refrigerate.
  • For the red pepper sauce: Melt the butter and add the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saute for 2 to 3 minutes or until starting to soften. Add the red peppers and cook for 2 to 3 minutes, until hot.
  • Add the broth (if you like a thicker sauce only add 1 cup broth, for a thinner sauce add 2 cups broth), salt and pepper and stir until heated. Splash in the cream.
  • Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers). You can serve the sauce right away or cool it and bag it up.
  • When ready to cook, heat a grill pan over medium-high heat and grill the chicken until cooked through, about 4 minutes a side.
  • Heat up the red pepper sauce in a pan. Serve everyone a piece of chicken, spoon some sauce over each piece, and garnish with Parmesan shavings and a sprinkling of parsley. Serve with roasted vegetables alongside.

CHICKEN IN RED PEPPER SAUCE



Chicken in Red Pepper Sauce image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 skinless, boneless chicken breasts (about 8 ounces each)
1 red bell pepper, quartered
2 cups low-sodium chicken broth
1 1/2 pounds green beans, trimmed
Juice of 1/2 lemon
2 tablespoons extra-virgin olive oil
Kosher salt
2 tablespoons sliced almonds
2 cloves garlic, lightly crushed
1 thick slice country bread, cut into cubes (1 1/4 cups)
2 tablespoons capers, drained
2 tablespoons roughly chopped fresh parsley

Steps:

  • Put the chicken in a medium Dutch oven or heavy pot and add the bell pepper and chicken broth. Bring to a boil. Cover and reduce the heat to medium low; gently simmer until the chicken is just cooked through, about 12 minutes. Transfer the chicken and bell pepper to a plate using a slotted spoon; let cool. Shred the chicken.
  • Add the beans to the pot with the broth. Increase the heat to high, cover and cook until crisp-tender, 7 minutes. Transfer the beans to a colander using a slotted spoon, reserving the broth in the pot; rinse under cold water and let drain. Transfer to a medium bowl and toss with the lemon juice, 1 tablespoon olive oil and 1/4 teaspoon salt.
  • Meanwhile, lightly toast the almonds in a dry skillet over medium heat, 1 to 2 minutes; remove to a plate and set aside. Add the remaining 1 tablespoon olive oil and the garlic to the skillet. Cook until softened, about 1 minute. Add the bread. Cook, stirring often, until golden, about 5 minutes. Transfer the garlic and bread to a blender or food processor along with the bell pepper, 1/2 cup of the warm broth, 1 tablespoon each capers and parsley, and 1/4 teaspoon salt. Puree until smooth; transfer to a large bowl.
  • Add the chicken to the red pepper sauce; season with salt and toss. Top each serving with the remaining capers and parsley; serve the green beans on the side, sprinkled with the almonds.

Nutrition Facts : Calories 464 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 166 milligrams, Sodium 583 milligrams, Carbohydrate 23 grams, Fiber 6 grams, Protein 58 grams

CHICKEN IN A RED SWEET PEPPER SAUCE



Chicken in a Red Sweet Pepper Sauce image

The was originally from Madhur Jaffrey's Indian cookery. Over the years I have added and taken away bits, but the colour is still great and the flavours unchanged. Don't be put off by the long list of ingredients, it is very quick to make.

Provided by Tulip-Fairy

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

1 kg chicken meat, diced (breast, thigh etc)
2 large onions, coarsely chopped
2 1/2 cm cube gingerroot, peeled and coarsely chopped
3 garlic cloves, peeled
25 g blanched slivered almonds
4 large red sweet peppers, trimmed seeded, and coarsely chopped
1 tablespoon ground cumin
2 teaspoons ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
2 teaspoons salt
7 tablespoons vegetable oil
225 ml water
2 tablespoons lemon juice
1/2 teaspoon ground black pepper

Steps:

  • Combine onions, ginger, garlic, almonds, peppers, cumin , coriander, turmeric, cayenne and salt in a food processor or blender. Blend until you have a smooth paste.
  • Put the oil in a large, wide non-stick pan and heat til hot.
  • Pour in all the paste from the food processor.
  • Stir and fry the paste for 10-12 minutes or until you can see the oil forming tiny bubbles around it.
  • Put in the chicken, with the water, lemon juice and pepper and bring to a boil.
  • Cover, turn heat to ow and simmer gently for 25mins.
  • Stir a few times during this cooking period.

SWEET RED PEPPER SAUCE



Sweet Red Pepper Sauce image

Provided by Pierre Franey

Categories     dips and spreads

Time 15m

Yield About 2 cups

Number Of Ingredients 9

1 large sweet red pepper
1 small red onion, about 1/4 pound
1 ripe red tomato, about 1/4 pound
1 teaspoon finely chopped hot green pepper or 1/4 teaspoon hot dried red pepper flakes
1 tablespoon Dijon-style mustard
3 tablespoons red-wine vinegar
1/2 cup olive oil
2 teaspoons finely minced garlic
1/2 cup coarsely chopped chervil or half that amount of chopped parsley

Steps:

  • Using a long fork, hold the red pepper directly over a gas flame or close to the heating element of a preheated electric broiler. Cook, turning it often so that it blisters and blackens all over - top, bottom and sides.
  • Let stand until cool enough to hold, and rinse thoroughly under cold tap water, peeling off the burned outer skin. Cut the pepper flesh into 1-inch pieces. There should be about 3/4 cup.
  • Cut the onion into 1/4-inch cubes. There should be about 3/4 cup.
  • Cut the tomato into 1/2-inch cubes. There should be about 3/4 cup.
  • Put the tomato, sweet pepper, onion, hot pepper, mustard, vinegar, oil, garlic and chervil in the container of a food processor. Blend thoroughly.

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 23 grams, Carbohydrate 7 grams, Fat 27 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 83 milligrams, Sugar 4 grams, TransFat 0 grams

SWEET RED-PEPPER SAUCE



Sweet Red-Pepper Sauce image

Serve this puree with our Oven-Baked Potato Pancakes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

1 large leek, white and light-green parts only
1 teaspoon olive oil
1 red bell pepper, stem and seeds removed, cut into chunks
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup homemade or low-sodium canned chicken stock, skimmed of fat

Steps:

  • Cut leeks in half lengthwise, then into 1/4-inch-thick slices. Place in small bowl, and cover with cold water. Let stand for 5 minutes to rid leeks of dirt and sand. Lift out of the water, and drain.
  • Heat oil in saucepan over medium heat. Add leeks, peppers, salt, and pepper; saute for 3 minutes. Add stock; cover. Cook until vegetables are tender, about 12 minutes.
  • Transfer vegetables to food processor; puree. Pass puree through fine strainer back to saucepan. To serve, warm over low heat.

Nutrition Facts : Calories 14 g, Cholesterol 53 g, Fiber 1 g

CHICKEN IN SWEET AND HOT PEPPER SAUCE



Chicken in sweet and hot pepper sauce image

If you don't like it hot, leave out the peppers and cayenne; I would think you end up with a nice sweet sauce but without "the kick". You can use parsley if you are not a basil fan.

Provided by PetsRus

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

2 -3 sweet red peppers, seeded and roughly chopped (approx ¾ -1 lb)
2 -3 cloves garlic, peeled
3 tablespoons slivered almonds or 3 tablespoons ground almonds
1 -2 red chili pepper, roughly chopped,seeds removed
1/4 teaspoon cayenne pepper
1 medium onion, roughly chopped
1/2 cup chicken stock
1/2 cup evaporated milk
1 1/2 lbs chicken breasts or 1 1/2 lbs boneless chicken thighs, thinly sliced
5 tablespoons olive oil
1 medium zucchini, finely cubed
salt and pepper
1/2 cup torn basil leaves
3 tablespoons toasted pine nuts
12 ounces penne pasta
freshly grated parmesan cheese, to serve (optional)

Steps:

  • Put the first 6 ingredients in your blender or food processor and process into a paste/pulp.
  • Heat the oil in a large frying pan or Dutch oven, when hot enough pour the pepper paste in and on a medium high heat fry for 10 minutes.
  • Add the milk and chicken stock.
  • Then add the chicken and stir, add the zucchini a few minutes later.
  • Bring to the boil, lower the heat, cover and simmer for 10- 15 minutes or until the chicken is tender.
  • In the meantime cook the pasta according package instructions, drain when cooked, and put in a large warm dish.
  • Check the seasoning of the chicken dish, If you find the sauce too thick you can add some more chicken stock, it depends how much moisture the zucchini will release, add half of the basil, mix and put half of the chicken on top of the pasta, mix, then pour over the remaining.
  • Sprinkle the rest of the basil on top together with the pine nuts.
  • Serve.

CHICKEN WITH ROASTED RED PEPPER SAUCE



Chicken with Roasted Red Pepper Sauce image

"I created this recipe as a way to introduce different vegetables to my family," advises Kelly Cobb, Mason, Ohio. "My 3-year-old son said it was the best chicken he'd ever tasted."

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 10

3 medium sweet red peppers, cut in half lengthwise and seeded
1 large whole garlic bulb
1 teaspoon plus 1 tablespoon olive oil, divided
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
1/2 cup sliced leek (white portion only)
1/2 cup reduced-sodium chicken broth
Hot cooked pasta, optional
1/4 cup shredded Parmesan cheese

Steps:

  • Broil peppers 4 in. from the heat until skins blister, about 15 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Coarsely chop peppers; transfer to a food processor., Remove papery outer skin from garlic (do not peel or separate cloves); cut top off of garlic bulb. Brush with 1 teaspoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into the food processor with peppers; cover and process until almost smooth. Set aside., Sprinkle both sides of chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large nonstick skillet, cook chicken in remaining oil over medium heat for 3-4 minutes on each side or until lightly browned. Remove and keep warm., In the same skillet, cook leek for 2 minutes or until leek is lightly browned. Add broth, stirring to loosen any browned bits from pan. Add red pepper mixture, chicken and remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 3 minutes until the chicken juices run clear. Uncover; pepper sauce over pasta if desired. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 239 calories, Fat 8g fat (2g saturated fat), Cholesterol 69mg cholesterol, Sodium 537mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges

ROASTED RED PEPPER SAUCE



Roasted red pepper sauce image

This simple sauce is very versatile - perfect poured over roasted veg as well as chicken

Provided by Good Food team

Categories     Condiment, Dinner

Time 1h10m

Number Of Ingredients 6

2 red peppers
1 ½ tbsp olive oil
1 small garlic clove , crushed
1 small shallot , roughly chopped
85ml vegetable stock
½ tsp sugar , to taste (optional)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Place the peppers on a baking tray and roast in the oven for about 45 mins until the skins are blackened. Remove from the oven and put into a plastic bag - this makes them sweat and the skins slip off more easily. When cool enough to handle, peel off the skins with your fingers. Slice the peppers open, pick out and discard all the seeds and membrane, then roughly chop the red flesh.
  • Heat the olive oil in a frying pan. When hot, fry the garlic and shallot for a few mins. Add the chopped peppers and continue to fry for a few mins, stirring to combine everything. Add the vegetable stock, bring to the boil, then allow it to reduce a little.
  • Pour the contents of the pan into a blender and whizz until smooth. Adjust the seasoning to taste. Depending on the ripeness of the peppers, you shouldn't need any sugar - but if they retain a slightly bitter flavour, return the sauce to the pan, add sugar to taste and let it dissolve over the heat. Serve hot or at room temperature.

Nutrition Facts : Calories 62 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.03 milligram of sodium

CHICKEN WITH RED BELL PEPPERS



Chicken with Red Bell Peppers image

Provided by Dawn Murray

Categories     Chicken     Pepper     Sauté     Valentine's Day     Quick & Easy     Low Cal     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
2 red bell peppers, thinly sliced
2 large garlic cloves, chopped
4 skinless boneless chicken breast halves
All purpose flour
1 cup canned low-salt chicken broth
1/4 cup dry white wine
2 tablespoons chopped fresh parsley

Steps:

  • Melt butter with oil in heavy large skillet over medium-high heat. Add peppers and garlic and sauté until pepper are tender, about 10 minutes. Using slotted spoon, transfer peppers to bowl.
  • Season chicken with salt and pepper. Sprinkle flour over chicken to coat evenly. Add chicken to skillet and sauté until light brown, about 3 minutes per side. Transfer chicken to plate. Return peppers to skillet; add broth and wine. Increase heat to high. Boil until liquid thickens to sauce consistency, scraping up browned bits, about 5 minutes. Return chicken and any juices to skillet. Cook until chicken is cooked through, about 3 minutes. Season with salt and pepper. Transfer chicken and peppers to platter. Sprinkle with parsley.

CHICKEN IN SWEET PEPPER SAUCE



Chicken in Sweet Pepper Sauce image

'I learned to prepare this dish from a local chef before I was married, but I've varied it slightly,' Jennifer Class of Kirkland, Washington shares. 'Served with a green salad and rice or potatoes, it makes a simple but elegant meal for two.'

Provided by Allrecipes Member

Time 30m

Yield 2

Number Of Ingredients 10

2 (6 ounce) skinless, boneless chicken breast halves
3 tablespoons all-purpose flour
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon butter
⅓ cup chicken broth
⅓ cup white wine, or additional chicken broth
¼ cup chopped sweet yellow pepper
¼ cup diced tomatoes
1 tablespoon minced fresh cilantro

Steps:

  • Flatten chicken to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper; add chicken and shake to coat. In a large skillet, brown chicken in butter on both sides. Stir in the broth, wine or additional broth and yellow pepper. Bring to a boil; cook for 5 minutes or until liquid is reduced by half. Stir in the tomato and cilantro.

Nutrition Facts : Calories 330.4 calories, Carbohydrate 12.6 g, Cholesterol 115.1 mg, Fat 8.1 g, Fiber 0.8 g, Protein 41.3 g, SaturatedFat 4.2 g, Sodium 639.8 mg, Sugar 1.9 g

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and prevent any mishaps.
  • Choose the right pan: A large skillet or Dutch oven is best for this recipe. Make sure it has a lid so you can braise the chicken.
  • Sear the chicken: Searing the chicken before braising it will help to develop flavor and color. Make sure the chicken is browned on all sides.
  • Use a flavorful braising liquid: The braising liquid is what will give the chicken its flavor. Use a combination of chicken broth, red wine, and tomato sauce. You can also add herbs, spices, and vegetables to taste.
  • Cook the chicken until it is tender: The chicken should be cooked through but still moist. This will take about 30 minutes, depending on the thickness of the chicken.
  • Serve the chicken with your favorite sides: This dish can be served with rice, pasta, or mashed potatoes. You can also serve it with a side salad or roasted vegetables.

Conclusion:

This chicken in a red sweet pepper sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the sauce is rich and creamy. Serve it with your favorite sides for a complete meal.

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