Creamy Roasted Red Pepper Chicken
This creamy roasted red pepper chicken comes together quickly with juicy tenderloins, roasted red peppers, and a silky garlic parmesan cream sauce—perfect for cozy weeknight dinners.
Equipment
- 1 skillet large
Ingredients
Main ingredients
- 1 lb chicken tenderloins seasoned with salt and pepper
- 1 tablespoon butter divided
- 2 garlic cloves minced
- 0.5 cup roasted red peppers diced
- 2 oz cream cheese cubed
- 0.75 cup chicken broth
- 0.25 cup shaved parmesan cheese
- Salt & pepper to taste
Instructions
Instructions
- Season both sides of the chicken tenderloins with salt and pepper.
- Heat up a skillet over medium heat with ½ of the tablespoon of butter. Cook the chicken tenderloins in the skillet on each side for 3-4 minutes, or until the chicken is no longer pink on the inside. Remove to a plate.
- Add the remaining butter to the skillet and turn the heat back on. Add in the diced roasted red peppers and minced garlic. Stir and cook for about 3 minutes.
- Pour in the chicken broth, then add the cream cheese. Stir and break up the cream cheese until fully incorporated into the sauce.
- Sprinkle in the parmesan cheese and stir until melted into the sauce.
- Add the cooked chicken back into the skillet, pour sauce over the tenderloins, and heat for one more minute.
- Serve hot with roasted vegetables or side of your choice.
Notes
Store leftovers in the fridge up to 3 days. Reheat gently and add a little broth if sauce thickens. Freeze in portions for easy future meals.