Jump to Recipe Jump to Video Print Recipe

ROASTED RED PEPPER CHICKEN

Roasted red pepper chicken is an easy one-skillet meal using pantry staples that are multi-functional!  I had a jar of roasted red peppers on hand and put it to use.  I purchased the jar of peppers without a specific use in mind…it just looked good.  It is a healthy pantry item that is priced right (<$4) and versatile.  You can mix it into chicken/tuna salads, use it in omelets, add it to quinoa bowls, add it to sandwiches, puree it into a dip, serve it alongside grilled meats, you get the idea!  It makes a great pan sauce when blended up with a few spices, as I did in this recipe.

I decided to make a pan sauce for my chicken, similar to a marinara but with these peppers instead of tomatoes.  Immediately, artichokes and kalamata olives came to mind.  I typically always have artichokes and kalamatas in my pantry as well.  I love them, and they pair easily with other ingredients.  Well, at this point, I might as well make a meal of it!  Cannelini beans to the rescue!  You should know by now how I feel about legumes.  They are a superfood powerhouse and underrated as a carbohydrate source.  We now have a single-skillet meal!

chicken breasts in a blended roasted red pepper sauce with artichokes kalamata olives and coconut milk

Roasted Red Pepper Chicken

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients
  

  • 1 ½ pounds boneless skinless chicken breasts seasoned on both sides with salt and pepper
  • 1 ½ tsp olive oil
  • 12 oz jar of roasted red peppers preferably packed in water (not oil), strained with water reserved
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • ½ tsp dried thyme
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp dried garlic
  • ½ tsp red pepper flakes
  • 1 tbs nutritional yeast optional
  • 15 oz can of cannellini beans strained and rinsed
  • 8.5 oz can quartered artichoke hearts strained and rinsed
  • 1 cup lite coconut milk
  • 16 kalamata olives pitted and cut in half vertically

Instructions
 

  • Combine the roasted red peppers along with the basil, oregano, thyme, salt, pepper, garlic, red pepper flakes, and nutritional yeast in a food processor. Process on high speed until smooth, using some of the canning water from the peppers if needed.
  • Heat a 12” skillet over medium-high heat. Add oil and swirl to coat the pan. Arrange chicken in a single layer and cook thoroughly, getting a nice sear on both sides. Transfer the chicken to a plate and cover with tin foil.
  • In the same skillet over medium-high heat, add the red pepper mixture and deglaze the pan by scraping up bits from the pan using a rubber spatula or wooden spoon. Next, add in the coconut milk and reduce for about 5 minutes, stirring often.
  • Stir in the cannellini beans, artichokes, and black olives. Taste and adjust seasoning as needed. Return the chicken to the pan, along with any juices from the plate.

Video