This creamy red pepper chicken features pan-seared chicken breasts finished in a silky red pepper and sun-dried tomato sauce, with crispy pancetta adding a smoky, salty finish. It's a restaurant-quality one-pan dinner that comes together in under 30 minutes.
Delivery in as fast as one hour.*
Prices vary by store
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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.
Store covered in the refrigerator up to 3 days. Reheat gently over low heat; add crispy pancetta after reheating to restore crunch.
Yes. Thighs are more forgiving and stay juicy longer. Increase cooking time by 5-8 minutes and cook to 165°F internal temperature.
Substitute with 2 tbsp tomato paste mixed with 1 tbsp balsamic vinegar for similar depth and tanginess.
Yes. Cook the sauce ahead and store refrigerated up to 3 days. Reheat gently and add cooked pancetta and chicken just before serving to keep pancetta crispy.
Use a meat thermometer; chicken is safely cooked at 165°F internal temperature. Don't rely on color alone—overcooked chicken becomes dry.
Yes. Substitute with chicken broth or omit entirely; the sauce will be slightly less complex but still creamy and flavorful.
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