Creamy Chicken Pepper Skillet Dinner
A quick chicken saute followed by a pepper saute and sauce ... all in the same skillet. There's nothing like a simple dinner on a weeknight or even on a busy weekend! "Fast Food My Way" as Jacques Pepin would say!
Ingredients
- 2 chicken breasts cut in half horizontally and pounded to an even thickness
- salt and pepper to season
- 1 teaspoon oregano
- Olive or avocado oil for sauteeing
- ½ cup onion diced
- 5 mini peppers or 1 large bell pepper in the color of your choice sliced
- 3 cloves garlic
- ½ cup cream see notes for serving with pasta
Instructions
- Heat oil in a large skillet over medium to medium-high heat. Season the chicken with salt, pepper, and oregano and saute on one side 5-8 minutes, depending on the thickness. Flip and saute the other side. Remove to a heated platter in a warm oven.
- Put a little more oil in the skillet and add the onion. Saute just till translucent and no longer crispy, 5-8 minutes. Add the peppers and cook till tender, another 5-8 minutes. Add the garlic and saute 1-2 minutes.
- Spoon some of the onions and peppers into the cream to temper, or warm, the cream. If you don't do this, the cream will curdle when you add it to the hot skillet. You can also warm the cream in a small pot or in the microwave before adding it to the skillet. My favorite technique is to temper the cream, turn the heat off, then add the tempered cream to the skillet. There's plenty of heat left in the skillet to warm the cream and make a beautiful sauce with no curdling.
- Serve with pasta (see notes) and green vegetables such as broccoli, green beans, green peas, or wilted spinach.
Notes
A great option for this meal is to have pasta to accompany it. If you choose that route, increase the cream to 1 cup and add a bit of the pasta water, too, so that you have enough sauce. Put the water on to boil when you start prepping the veggies and chicken because the cooking the chicken and sauce takes such little time.
Tried this recipe?Let us know how it was!