This chicken with roasted red pepper cream sauce recipe is delicious and feels fancy but is actually easy to prepare!
coconut oil boneless/skinless chicken thighs salt and pepper Italian seasoning small button mushrooms garlic jarred Roasted Red Pepper Paste heavy cream goat cheese fresh parsley for garnish
In a large frying pan on medium heat, melt coconut oil and pan fry chicken seasoned with salt, pepper and Italian seasoning. When fully cooked, transfer to plate.
Pan fry the cut up mushrooms in the same pan with some garlic and sautee until tender and brown.
Add the roasted red pepper paste and stir in the heavy cream and let it simmer for 5 minutes.
Add the chicken back into the sauce and let the flavors infuse for another 5 minutes.
Garnish with fresh chopped parsley and goat cheese. Serve with pasta, rice or cauliflower rice if on Keto. Plate and enjoy!
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