Creamy Roasted Pepper Chicken

Servings: 6



For the Chicken: 

  • 6 Chicken Breasts
  • 1 tsp Kosher Salt 
  • 1 TBSP Little Eataly 
  • 2 TBSP Olive Oil 

Roasted Red Pepper Sauce:

  • 1 16 oz. Jar Roasted Red Bell Peppers, undrained  
  • 2 Cloves Garlic, smashed and halved 
  • 8 oz. Cream Cheese, cut into cubes 
  • 1 TBSP Little Eataly Seasoning Blend 
  • 1 Cup Vegetable/Chicken Stock
Creamy Roasted Pepper Chicken

Notes* You can serve this over orzo or mashed potatoes or even roasted asparagus for a low-carb dinner! You may also choose to add baby spinach to ramp up the vegetables.


Step 1:

Run the peppers, garlic, cream cheese, 1 TBSP Little Eataly Seasoning and stock through a food processor or blender. Run until it is smooth throughout with no chunks of pepper or cream cheese.

Step 2:

Pat chicken dry and season with kosher salt and 1 TBSP Little Eataly Seasoning Blend.

Step 3:

Heat a large skillet over medium-high heat. Add olive oil and quickly add chicken breasts. (you may have to work in batches)

Step 4:

Brown chicken for 2-3 minutes on each side.

Step 5:

Remove chicken and set aside.

Step 6:

Reduce heat to low and carefully add the red pepper cream sauce to skillet. Allow to simmer for 3-4 minutes and add chicken back to sauce.

Step 7:

Simmer for about 10 minutes or until chicken is cooked through. 

Step 8:

Serve over orzo, mashed potatoes or roasted vegetables.