Skillet Chicken with Sweet Peppers and Creamy Tomato Sauce
Ingredients
- 1½ poundschicken breast
- 3 wholebell pepper (mixed colors)
- 1 mediumyellow onion
- 3 clovesgarlic
- 1 can (14.5 oz)canned crushed tomato
- ½ cupheavy cream
- 2 tablespoonsolive oil
- ½ cupchicken broth
- ·salt
- ·black pepper
- 1 teaspoondried italian seasoning
Prep
- 01
Slice 3 bell peppers into 1-inch strips.
- 02
Dice 1 medium yellow onion.
- 03
Mince 3 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- 02
Season chicken breasts with salt and pepper, then add to the skillet. Cook 6–7 minutes per side until golden brown. Transfer to a plate.
- 03
In the same skillet, add onion and bell peppers. Cook 5 minutes, stirring occasionally, until softened.
- 04
Add garlic and cook 1 minute until fragrant.
- 05
Pour in crushed tomato, chicken broth, and dried italian seasoning. Stir to combine.
- 06
Return chicken to the skillet, nestling it into the sauce. Simmer 10 minutes over medium heat until chicken is cooked through (internal temperature 165°F).
- 07
Stir in heavy cream until blended. Simmer 2 minutes more. Taste and adjust salt and pepper as needed.
- 08
Serve over rice, pasta, or with crusty bread.
Spice Tips
For gentle warmth, add 1/4 teaspoon red pepper flakes to the sauce. For a deeper savory note, stir in 1 teaspoon balsamic vinegar at the end. Fresh basil or parsley stirred in just before serving brightens the creamy tomato base.
This dish holds well for leftovers and tastes even better the next day as the flavors meld. Substitute sour cream for heavy cream if you prefer a tangier sauce. Serves well over buttered egg noodles, rice, or polenta.