Creamy Red Pepper Chicken with Pancetta

Slice the chicken breasts in half horizontally to create four thinner cutlets.

Season the chicken on all sides with 1 tablespoon of olive oil, all-purpose seasoning, paprika, and cayenne pepper.

In a large pan or Dutch oven over medium heat, add the remaining 1 tablespoon of olive oil and the diced pancetta. Cook until crispy, then remove with a slotted spoon and set aside.

Add butter to the same pan. Once melted, add the seasoned chicken breasts and cook for 4-5 minutes per side, until golden brown and cooked through. Remove the chicken and set aside.

In the same pan, add the minced garlic and diced onion. Sauté for 1-2 minutes until fragrant.

Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom.

Add the sliced red bell pepper, sun-dried tomatoes, dried oregano, dried thyme, and tomato paste. Stir everything together and cook for a minute.

Pour in the chicken broth and heavy whipping cream, stirring to combine.

Stir in the grated Parmesan cheese until it melts and the sauce thickens slightly. Season with salt and red pepper flakes to taste.

Return the cooked chicken to the pan, nestling it into the creamy sauce.

Top with the crispy pancetta and freshly chopped parsley before serving.