Instructions
Step 1: Season chicken breasts with paprika, garlic powder, salt, and pepper.
Step 2: Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5-6 minutes per side until golden and cooked through. Remove and set aside.
Step 3: In the same skillet, melt butter and sauté diced onion for 2-3 minutes until softened. Add minced garlic and cook for 1 minute.
Step 4: Stir in roasted red peppers and chicken broth. Simmer for 2-3 minutes.
Step 5: Reduce heat to low. Stir in heavy cream, Parmesan cheese, and Italian seasoning. Simmer gently until sauce is creamy and thickened.
Step 6: Return chicken to the skillet, spooning sauce over the top. Cook for 2-3 more minutes until heated through. Garnish with fresh parsley and serve.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. For freezing, store chicken and sauce separately in freezer-safe containers for up to 2 months; thaw overnight before reheating.
Continue on the next page