One Pan Mediterranean Chicken with Roasted Red Pepper Sauce

lecremedelacrumb.com
serves 4
One pan mediterranean chicken with roasted red pepper sauce is ready in less than 30 minutes and full of amazing flavors.
Ingredients

• 4-6 boneless skinless chicken thighs or breasts
• 2/3 cup chopped roasted red peppers (see note and recipe)
• 2 teaspoons Italian seasoning, divided
• 4 tablespoons oil
• 1 tablespoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup heavy cream
• 2 tablespoons crumbled feta cheese (optional)
• thinly sliced fresh basil (optional)

Preparation

1. Combine roasted red peppers, 1 teaspoon Italian seasoning, oil, garlic, salt, and pepper in a food processor or blender Pulse til smooth.
2. Grease a large skillet. Season chicken with remaining 1 teaspoon Italian seasoning. Cook chicken in your greased skillet over medium heat for 6-8 minutes on each side until cooked through and lightly browned on the outside. Transfer to a plate and cover to keep warm.
3. Transfer red pepper mixture to the pan and stir over medium heat 2-3 minutes until hot throughout. Add heavy cream and stir until mixture is thick and creamy. Add chicken and toss in the sauce to coat. Garnish with crumbled feta cheese and fresh basil and serve.

Recipe Notes
​You can buy jarred roasted red peppers in most grocery stores near the olives
or roast them easily:
Roasted Peppers

1. Preheat the oven to 500 degrees F (260 degrees C).
2. Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.

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