Creamy Tomato Chicken with Charred Peppers
Ingredients
- 1½ poundschicken breast
- 2 wholebell peppers (mixed colors)
- 1 mediumyellow onion
- 3 clovesgarlic
- 1 can (14.5 oz)canned crushed tomatoes
- ½ cupheavy cream
- 3 tablespoonolive oil
- ½ cupchicken broth
- ·salt
- ·black pepper
- 1 teaspoondried Italian seasoning
- 3 tablespoonfresh basil (optional, for garnish)
Prep
- 01
Dice 1 medium yellow onion
- 02
Mince 3 cloves garlic
- 03
Chop 2 bell peppers into bite-sized chunks
Method
- 01
Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Once the oil shimmers, add the chicken and sear for 4-5 minutes per side until golden. Transfer to a plate.
- 02
Add the remaining 1 1/2 tablespoons oil to the skillet. Add the diced onion and cook for 3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
- 03
Add the chopped bell peppers to the skillet and cook for 4-5 minutes, stirring occasionally, until they begin to char at the edges.
- 04
Pour in the crushed tomatoes, chicken broth, and Italian seasoning. Stir well. Return the chicken to the skillet, nestling it into the sauce.
- 05
Reduce heat to medium, cover, and simmer for 12-15 minutes until the chicken is cooked through (165°F internal temperature).
- 06
Stir in the heavy cream and simmer uncovered for 2 minutes. Taste and adjust seasoning with salt and pepper. Top with fresh basil if desired.
Spice Tips
For a subtle kick, add 1/4 teaspoon red pepper flakes with the garlic. To deepen the flavor, stir in 1 teaspoon balsamic vinegar just before serving. Fresh thyme can replace or complement the Italian seasoning for an herbier finish.
Serve over pasta, rice, or crusty bread to soak up the creamy tomato sauce. The recipe can be made up to 1 day ahead and reheated gently; add the cream just before serving.