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–+ servings

Creamy Pepper Chicken

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A comforting and quick weeknight meal featuring tender chicken in a creamy sauce with bright bell peppers, served over fluffy rice.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Nutrition Notes

Ingredients
  

For the chicken
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces Sub chicken thighs for more flavor
  • 2 tablespoons olive oil Sub avocado oil if desired
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika Smoked paprika adds depth
For the sauce
  • 1 cup heavy cream Sub for half-and-half + 1 tbsp flour for lower fat
  • 1 cup chicken broth Low-sodium recommended
  • 1 cup bell peppers, sliced Red, yellow, or green
For serving
  • 1 cup white rice
  • 2 cups water For cooking rice
  • 1 cup fresh or frozen green beans
  • 1 batch cornbread Store-bought mix or homemade

Method
 

Preparation
  1. Heat a large skillet over medium heat and add olive oil.
  2. Season the chicken pieces with salt, black pepper, garlic powder, onion powder, and paprika.
  3. Add the chicken to the hot skillet in a single layer. Cook, stirring occasionally, until browned and cooked through, about 5–7 minutes. Remove the chicken and set aside.
Cooking the Sauce
  1. In the same skillet, add the sliced bell peppers. Sauté for 3–4 minutes until they begin to soften and pick up browned bits.
  2. Pour in heavy cream and chicken broth. Stir to combine and scrape any browned bits from the pan.
  3. Bring the mixture to a gentle simmer. Return the cooked chicken to the skillet and let everything simmer for an additional 5 minutes so the sauce thickens slightly and flavors meld.
Cooking Rice and Green Beans
  1. In a medium saucepan, combine white rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes or until rice is tender and water is absorbed. Remove from heat and fluff.
  2. In another pot, bring water to a boil. Add green beans and cook for 4–5 minutes until tender-crisp. Drain.
  3. Prepare cornbread according to package instructions or your favorite homemade recipe.
Serving
  1. Serve the creamy pepper chicken spooned over rice, with green beans alongside and a slice of cornbread.

Nutrition

Serving: 1gCalories: 650kcalCarbohydrates: 50gProtein: 30gFat: 35gSaturated Fat: 20gSodium: 600mgFiber: 3gSugar: 4g

Notes

For dairy-free, use canned coconut milk and a gluten-free thickener. To lower calories, reduce cream to 1/2 cup.
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