Chicken and Bell Peppers in Tomato Cream
Ingredients
- 1½ poundschicken breast
- ·red bell pepper
- ·yellow bell pepper
- ·yellow onion
- ·garlic
- 2 tablespoontomato paste
- ¾ cupheavy cream
- 1 cupchicken broth
- 2 tablespoonolive oil
- ·salt
- ·black pepper
- 1 teaspoondried oregano
- ·fresh parsley
Prep
- 01
Cut 1.5 pounds chicken breast into bite-sized chunks or leave whole if you prefer.
- 02
Dice 1 red and 1 yellow bell pepper into 1-inch pieces.
- 03
Roughly chop 1 medium yellow onion.
- 04
Mince 3 cloves garlic.
- 05
Chop a small handful of fresh parsley for garnish.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- 02
Season the chicken with salt and pepper, then sear it in the hot skillet for 5–6 minutes per side until golden brown. Transfer to a plate.
- 03
In the same skillet, sauté the onion until softened, about 4 minutes. Add the garlic and cook for 1 minute until fragrant.
- 04
Stir in 2 tablespoons tomato paste and cook for 1 minute to deepen the flavor.
- 05
Pour in 1 cup chicken broth and scrape up any browned bits from the bottom of the skillet.
- 06
Return the chicken to the skillet, nestling it among the onions. Simmer for 8 minutes.
- 07
Add the bell peppers, 1 teaspoon oregano, and a pinch of salt and pepper. Simmer for 5 more minutes until the peppers begin to soften.
- 08
Stir in 3/4 cup heavy cream and cook for 2–3 minutes until the sauce is creamy and the chicken is cooked through (165°F at the thickest part).
- 09
Taste and adjust seasoning. Serve hot, garnished with fresh parsley.
Spice Tips
For warmth and depth, add 1/4 teaspoon smoked paprika with the tomato paste. If you like a hint of heat, stir in a pinch of red pepper flakes or cayenne. A squeeze of fresh lemon juice at the end brightens the rich cream sauce.
Serve over rice, egg noodles, or crusty bread to soak up the creamy sauce. Leftovers keep for up to 2 days in the fridge.