Roasted Red Pepper Chicken
Roasted Red Pepper Keto Chicken Recipe is easy to make with tasty red pepper cream sauce. Enjoy tender chicken and red peppers in this keto friendly recipe.
Servings: 6
Cost: $12.06 Recipe, $2.01 per Serving
Ingredients
- 3 chicken breasts (filleted into 6 pieces)
- 4 tablespoons butter
- 1 jar roasted red peppers (12 ounces, drained and diced)
- 2 teaspoons minced garlic
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon dried basil
- ½ cup chicken broth
- ½ cup heavy cream
- 1 cup grated Parmesan cheese
Instructions
- In a large skillet over medium-high heat, melt 4 tablespoons butter.
- Add 3 chicken breasts (filleted into 6 pieces), then season with 1 teaspoon salt, ½ teaspoon pepper, and 1 tablespoon dried basil. Cook for 4–6 minutes per side until browned, then remove to a plate.
- Add 2 teaspoons minced garlic, 1 jar (12 ounces) drained and diced roasted red peppers, and ½ cup chicken broth to the pan. Sauté over medium heat for 5–6 minutes until the peppers are tender.
- Stir in ½ cup heavy cream and 1 cup grated Parmesan cheese. Reduce heat to low and simmer, whisking for 2–3 minutes until the cheese is melted and the sauce is combined.
- Return the chicken to the pan and simmer for a few minutes until heated through.
- Remove from heat and serve.
Notes
Store the leftover chicken in an air tight container for up to 5 days.
Make sure to use the grated parmesan cheese instead of shredded as it melts more evenly. If your sauce is too thick, add more chicken broth until it's the consistency that you prefer.
Nutrition
Calories: 402kcal | Carbohydrates: 4g | Protein: 40g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 1671mg | Potassium: 711mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1021IU | Vitamin C: 29mg | Calcium: 249mg | Iron: 2mg
