Creamy Red Pepper Chicken

21st July, 2016 - Posted by ksenior - No Comments

Even though the recipe title includes “creamy”, it is actually doesn’t have any cream in it at all. The creaminess comes from a little bit of cream cheese which gives the sauce a nice depth of flavor. Make it in your Mauviel M’steel to get a nice sear on your chicken and serve over your favorite grain or with a side of potatoes.


Creamy Red Pepper Chicken

Ingredients (serves 6-8)

3 lbs. boneless/skinless chicken thighs

1 large yellow onion, sliced

5 cloves garlic, minced

Splash of white wine

1 12oz. bottle roasted red peppers, chopped

¼ cup 1/3 less fat cream cheese

½ tsp cayenne pepper

1 ½ cups low sodium chicken broth

Extra virgin olive oil




Place your 14” Mauviel M’steel fry pan over medium-high heat with 1 tablespoon of extra virgin olive oil. Let the oil get hot and add the chicken thighs in one layer. Season the chicken with a little bit of salt and pepper, and let the chicken sear on one side (about 4-5 minutes) and then flip to sear the other side.

Once both sides have nice color, remove the chicken and set aside.

Lower the heat to medium and to the fry pan add the onions and garlic. Sauté until the onion softens and is translucent. Make sure not to burn the garlic because it will become bitter.

Deglaze the pan with a splash of white wine, and scrape the bottom of the pan to release any bits of chicken that have stuck to the bottom, this enhances the flavor.

Add the roasted red peppers, cream cheese, and cayenne pepper, mix to melt the cream cheese.

Carefully pour the chicken stock into the pan, stir, and then put the chicken back into the pan.

Decrease the heat to medium-low and let all ingredients cook together for about 15-20 minutes. During this time, occasionally take a spoon and baste the chicken with the sauce to ensure the chicken stays super-moist.

Serve hot.

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Posted on: July 21, 2016

Filed under: cookware, ovenware

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