Roasted Red Pepper Chicken

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 can (14.5 ounces) diced tomatoes
• 1 jar (12 ounces) roasted red peppers, drained and chopped
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley for garnish

Directions

1. Preheat oven to 350 degrees F.
2. In a large oven-safe skillet, heat olive oil over medium-high heat. Season chicken breasts with salt and pepper and add to the skillet. Cook until lightly browned, about 3-4 minutes per side. Transfer skillet to preheated oven and cook for 15 minutes, or until chicken is cooked through.
3. Remove skillet from oven and transfer chicken to a plate. Tent with foil to keep warm.
4. Add diced tomatoes, roasted red peppers, garlic powder, oregano, and red pepper flakes (if using) to the skillet. Season with salt and pepper. Cook over medium-high heat for 3-4 minutes, stirring occasionally.
5. Stir in heavy cream and Parmesan cheese. Cook for an additional 2-3 minutes, stirring occasionally, until sauce is slightly thickened.
6. Return chicken to the skillet and spoon sauce over the top. Place skillet back in oven and cook for 5 minutes, or until chicken is heated through.
7. Garnish with chopped fresh parsley and serve.

Interesting Facts

• Roasted red peppers are smoked peppers, usually of the variety Capsicum annuum.
• The smoky flavor of roasted red peppers pairs perfectly with the creamy sauce in this recipe.
• This dish pairs well with mashed potatoes, couscous, or a simple side salad.