Skillet Chicken with Easy Roasted Red Pepper Sauce

Wow! A truly amazing chicken dinner! Pan-seared, golden brown chicken is infused with garlic, onion and basil and then simmered in a robust, smoky, roasted red pepper/tomato sauce. Healthy, vibrant, gluten-free, and ready in less than 20 minutes! Watch me make it HERE!

I’m over the moon with this dish! And, as I said in my YouTube video, the emphasis is on EASY! Three ingredients are seared into chicken (all pantry staples), and 3 ingredients make up the sauce! Shower the finished dish with basil and you have the most colorful, flavorful chicken dinner ever! And it’s all done in one pan in less than 20 minutes!

Seriously – look deep into this skillet! See the nuggets of roasted red peppers and tomatoes? How about those little brown bits? Those are caramelized bits of chicken and basil. And the chicken is scented with onion and garlic powder, so those spices are toasted right in the pan, deepening their flavor while adding it to the vigorous sauce.

This is, quite possibly, one of the best sauces you will ever make. This time I did it with chicken, but I know it would be equally fabulous with pork chops, steak and shellfish. And all that sauce in the bottom of the pan? We soaked it up with a loaf of chewy-crisp, whole grain bread. It was pure perfection.


Skillet Chicken with Easy Roasted Red Pepper Tomato SauceĀ 

4 boneless skinless chicken breast halves
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and ground black pepper
1 tablespoon olive oil
1 cup chicken broth
1 cup diced roasted red peppers
1/2 cup diced tomatoes or canned diced tomatoes
Chopped fresh basil or parsley for serving

Season both sides of the chicken with the dried basil, garlic powder, onion powder, salt, and pepper. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned on both sides.
Transfer the chicken to a plate and set aside. Add the broth to the same skillet over medium-high heat. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Add the roasted red peppers and tomatoes and return to a simmer. Add the chicken, reduce the heat to low and simmer for 7 to 10 minutes, until the chicken is cooked through.
Top with basil or parsley and serve.
Serves 4

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