Creamy Garlic Chicken with Roasted Peppers and Thyme
Ingredients
- 1½ poundschicken breast (boneless, skinless)
- 2 wholebell pepper (red or yellow)
- 4 clovesgarlic
- 2 tablespoonsolive oil
- ¾ cupchicken broth
- ½ cupheavy cream
- 2 teaspoonsfresh thyme
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- 1 tablespoonbutter
Prep
- 01
Slice 2 bell peppers into 1/2-inch-wide strips.
- 02
Mince 4 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season the chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper on both sides.
- 02
When oil is shimmering, add chicken and cook 6–7 minutes per side until golden brown and cooked through (165°F internal temperature). Transfer to a plate.
- 03
In the same skillet, add the sliced peppers and cook 4–5 minutes, stirring occasionally, until they begin to soften and caramelize at the edges.
- 04
Add the minced garlic and 2 teaspoons fresh thyme to the peppers. Stir constantly for 1 minute until fragrant.
- 05
Pour in 3/4 cup chicken broth, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes.
- 06
Stir in 1/2 cup heavy cream and 1 tablespoon butter. Simmer for 1–2 minutes until the sauce thickens slightly and coats the back of a spoon.
- 07
Return the chicken to the skillet and spoon sauce over it. Simmer for 1–2 minutes to warm through. Taste and adjust seasoning as needed.
- 08
Serve chicken and peppers over rice, egg noodles, or crusty bread, spooning the creamy sauce generously over each plate.
Spice Tips
For warmth, add 1/4 teaspoon smoked paprika to the sauce. If you like heat, stir in a pinch of red pepper flakes. Fresh herbs like parsley or basil sprinkled on top brighten the finish.
Leftovers keep refrigerated for 3 days; gently reheat over medium-low heat with a splash of broth to restore sauce consistency. For a lighter version, substitute Greek yogurt for half the heavy cream, but add it off heat to prevent curdling.