Chicken in Roasted Pepper Sauce


  • 1 lb. chicken breast about 4 slices (1/2 inch thick)
  • 2 tbsp. avocado oil or olive oil
  • 1/4 cup vegetable broth
  • 1/2 medium onion
  • 2 garlic cloves, minced
  • 12 oz. jar of roasted peppers, divided
  • 1/2 cup full-fat coconut milk or cream
  • 1/2 cup shredded Parmesan
  • 1 handful spinach
  • 1/4 tsp. red pepper flakes optional
  • 1 tsp. paprika or to taste
  • 1/2 tsp. salt or to taste


  1. Puree 6 oz. of roasted pepper in a smoothie cup, or with a hand chopper, until smooth. Chop the remaining 6 oz. of peppers. Set aside.
  2. Season the chicken with salt and paprika.
  3. Add about 2 tablespoons of avocado oil to a large non-stick skillet. When it’s hot, add the chicken and fry for about 4-5 minutes on each side, until just cooked through. Remove the chicken from the skillet.
  4. To the same skillet, add the onions and garlic. Cook, stirring, for 2 minutes and then add the vegetable or chicken broth. Keep cooking until the liquid evaporates and the onions soften nicely.
  5. Add the chopped and pureed peppers. Cook, stirring occasionally, for 7-10 minutes, until it starts looking thicker, and the roasted peppers sweeten.
  6. Reduce the heat to low. Add the coconut milk, Parmesan, and spinach. Stir and bring to a gentle simmer.
  7. Return the chicken to the skillet, cover it with the sauce, and simmer for 1 minute. Sprinkle some Parmesan on top. Serve.

This article and recipe adapted from this site

Chicken in Roasted Pepper Sauce
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