Creamy Garlic Chicken with Roasted Bell Peppers
Ingredients
- 1½ poundschicken breast (boneless, skinless)
- 3 wholebell peppers (mixed colors)
- 5 clovesgarlic
- 3 tablespoonolive oil
- ¾ cupchicken broth
- ½ cupheavy cream
- ·salt
- ·black pepper
- ½ teaspoondried thyme
- 1 tablespoonbutter
Prep
- 01
Dice 3 bell peppers into 1-inch chunks.
- 02
Mince 5 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper on both sides.
- 02
Add chicken to the hot skillet and cook for 6–7 minutes per side, until golden and cooked through (internal temperature 165°F). Transfer to a plate.
- 03
Add remaining 1 tablespoon olive oil and butter to the skillet. Add garlic and cook for 1 minute, stirring constantly, until fragrant.
- 04
Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Add thyme and bring to a simmer.
- 05
Stir in heavy cream. Return chicken to the skillet and simmer for 3–4 minutes to warm through and meld flavors.
- 06
Add bell peppers and cook for 5–6 minutes, stirring occasionally, until peppers are tender-crisp and heated through. Taste and adjust salt and pepper.
- 07
Serve chicken and peppers over rice, pasta, or with crusty bread, spooning sauce over each plate.
Spice Tips
For warmth, add 1/4 teaspoon smoked paprika to the cream sauce. For a hint of heat, stir in a pinch of cayenne or red pepper flakes. Fresh basil or parsley added at the end brightens the dish.
Leftovers keep well in the refrigerator for up to 3 days. You can substitute sour cream for half the heavy cream for a tangier sauce, or use half-and-half to lighten it.