Ingredients
Scale
- 1 pound boneless chicken breast, skinless
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 pinch cayenne pepper
- 2 bell peppers, diced (red, yellow, green)
- 1 onion, diced (yellow or white)
- 1/4 cup fresh parsley, chopped
Instructions
- Start by chopping the boneless chicken breast into bite-sized pieces.
- Dice the bell peppers and onion while mincing the garlic.
- In a large skillet over medium heat, melt 2 tablespoons of unsalted butter until bubbly.
- Add the chopped chicken pieces and season lightly with salt and pepper.
- Cook until golden brown on all sides—about 5-7 minutes—and ensure they're cooked through.
- Remove them from the skillet and set aside.
- In the same skillet, add another tablespoon of butter if needed, then toss in diced onion and bell peppers.
- Sauté these colorful veggies until they soften—around 4-5 minutes—making sure to stir occasionally.
- Once your veggies are tender, add minced garlic to sauté for about 30 seconds until fragrant (but not burnt!).
- Pour in 1 cup of low-sodium chicken broth followed by 1 cup of heavy cream.
- Stir well as you scrape up any tasty bits stuck to the pan.
- Return the cooked chicken to the skillet along with a pinch of cayenne pepper.
- Stir everything together and let it simmer on low heat for about 5 minutes until thickened slightly.
- Before serving, sprinkle freshly chopped parsley on top for an explosion of color!
- Serve warm with crusty bread or over rice to soak up all that creamy goodness.
Notes
Store leftovers in airtight containers.
Reheat gently on low heat.
Serve with warm, crusty bread.
Add extra spices for flavor boost.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Stovetop
Nutrition
- Calories: 450 kcal
- Sugar: 8g
- Sodium: 1200mg
- Fat: 22g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 25mg