Creamy Roasted Red Pepper Chicken (Dairy-Less)

Creamy Roasted Red Pepper Chicken (Dairy-Less) : The rich, creamy sauce with roasted red peppers turns chicken breasts into a delightful meal. For a tasty dinner, serve it with bread, pasta, rice, or mashed potatoes of your choosing!

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Creamy Roasted Red Pepper Chicken (Dairy-Less)


  • 1.5 to 2 lbs boneless skinless chicken breasts
  • 3 Tbsp avocado oil divided
  • 1 large yellow onion chopped
  • 5 large cloves garlic minced
  • 1 (16-oz) jar roasted red bell peppers drained
  • ½ cup sun-dried tomatoes drained, optional
  • 1 (15-oz) can full-fat coconut milk**
  • ¼ cup dry white wine optional
  • 1 tsp lemon zest optional
  • 1 tsp sea salt to taste
  • 1/4 tsp black pepper
  • 1 cup cherry tomatoes optional
  • 5 ounces baby spinach optional
  • 1 cup fresh basil chopped, optional


  1. After taking the chicken breasts out of their container, arrange them on a sizable platter or chopping board. Using paper towels, pat the breasts dry before seasoning both sides with sea salt and black pepper. Place aside to finish making the sauce.
  2. In a large stovetop pan (I use a 12-inch nonstick skillet), heat one tablespoon of avocado oil over medium heat. Add the chopped onion and sauté it for 5 to 8 minutes, stirring now and then, until it softens and starts to turn golden brown.
  3. After adding the minced garlic, simmer for an additional two to three minutes. Combine the onion and garlic mixture with the sun-dried tomatoes, coconut milk, roasted red bell peppers, white wine (if using), lemon zest, and sea salt in a high-powered blender or food processor.
  4. Process the sauce until it’s ultra-smooth. Return the skillet to the stovetop and preheat it to high temperature using the same skillet that you used to sauté the onion and garlic. After adding two teaspoons of avocado oil, let it warm up for a few minutes.
  5. The chicken breasts should be cooked for 4 minutes on each side, or until they have a golden-brown crust on both sides, after you carefully set them on the heated skillet. Turn the heat down to medium-high if the chicken ever gets too black.
  6. When golden-brown on both sides, lower the heat to medium-low and simmer for a few more minutes to let the skillet cool (this keeps the sauce from exploding when it hits the skillet). Pour the sauce over the browned chicken breasts in the skillet with caution.
  7. This is a wonderful moment to use a splatter screen if you have one, as the sauce will spray a lot if the skillet is still very hot. For 6 to 8 minutes, cook the chicken in the sauce, turning it once or twice. Although the sauce should be bubbling, it shouldn’t be boiling over.
  8. Add the tomatoes and baby spinach. At first, the amount of spinach in the skillet will be overwhelming, but as it starts to wilt, it will become easier to incorporate into the sauce. Cook for a further two to three minutes, or until the chicken is thoroughly cooked.
  9. Check the internal temperature of the chicken breasts using a digital thermometer. When the internal temperature of chicken hits 165 degrees, it is fully cooked. To adjust the amount of salt, pepper, or lemon juice to your preferred taste, taste the sauce.
  10. To help sop up the sauce, serve the roasted red pepper chicken over rice, mashed potatoes, or spaghetti noodles. If desired, top with freshly chopped basil leaves. If you eat cheese, top the dish with some freshly grated mozzarella or parmesan cheese. Additionally, I enjoy serving the chicken with steamed or roasted vegetables. Green beans, broccoli, and asparagus make excellent vegetable side dishes.


* Halved lengthwise to create thinner cutlets. **or one-half cup heavy cream.


Serving: 1Serving (of 6) | Calories: 321kcal | Carbohydrates: 11g | Protein: 29g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 76mg | Sodium: 996mg | Fiber: 1g | Sugar: 5g

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Q1. How long do roasted red peppers last in oil ?
Make them into marinated peppers to extend their shelf life: After roasting, cut the red peppers into strips and put them in a container. Pour in enough olive oil to completely envelop the peppers (and add a little salt for flavour, if desired). Jarred roasted red peppers keep in the fridge for two to three weeks.
Q2. How do you keep roasted peppers ?
Drizzle the peppers with olive oil, covering them all but leaving a quarter of an inch uncovered. For up to a year, put the sealed jar in the refrigerator. With time, the peppers will get softer.
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