Pan-Seared Chicken Breasts in Pepper Parmesan Sauce

 

Ingredients:

• 4 boneless, skinless chicken breasts

• 2 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• Salt and freshly cracked black pepper, to taste

• 1 tablespoon unsalted butter

• 2 garlic cloves, minced

• 1 jar (12–16 oz) roasted bell pepper sauce

• 1 cup heavy cream

• 1/2 cup grated Parmesan cheese

• 1 teaspoon freshly ground black pepper (adjust to taste)

• 1/2 teaspoon red pepper flakes (optional)

• 1 teaspoon Italian seasoning

• Fresh parsley, chopped (for garnish)

 

Instructions:

1. Prepare the Chicken:

Pat the chicken breasts dry with paper towels. Season both sides with garlic powder, onion powder, salt, and pepper.

2. Sear the Chicken:

Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5–6 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C). Remove and set aside.

3. Make the Sauce:

In the same skillet, reduce the heat to medium and add the butter. Once melted, sauté the minced garlic until fragrant, about 30 seconds. Add the roasted bell pepper sauce and stir to combine.

4. Enhance with Cream and Parmesan:

Pour in the heavy cream and stir well. Add the Parmesan cheese, black pepper, red pepper flakes (if using), and Italian seasoning. Cook until the sauce thickens slightly, about 3–4 minutes.

5. Combine Chicken and Sauce:

Return the chicken breasts to the skillet, spoon the sauce over the chicken, and simmer for 2–3 minutes to meld the flavors.

6. Garnish and Serve:

Sprinkle with fresh parsley before serving. This dish pairs wonderfully with pasta, rice, or roasted vegetables.