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Creamy Roasted Bell Pepper Chicken

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2 double Chicken Breast
3 Red Bell Pepper
200 gr Cream Cheese
200 ml Milk
2 cloves Garlic
3 fresh leaves Basil
to taste Salt
to taste Black Pepper

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Creamy Roasted Bell Pepper Chicken

  • Quick Meals
  • 30 min
  • Serves 4
  • Easy


We love quick food. Quick dinner, fast breakfast, easy to make salads and so on. But how much do we sacrifice when it comes to the please of cooking? Well, sometimes we sacrifice it all, don’t we. We are constantly on the run, busy, tired, lazy or just not in the mood for preparing that cozy, warm meal for ourselves. For all those moments when we just cannot or do not want to cook, exists this recipe. Ok, I am not going to lie and promiss you that it will be done in 15 minutes, but you can easily manage in half an hour of work and plating. And let’s be honest, 30 minutes is not that much.

So, the key for success is operating your stove and oven like a pro. Preheat oven to 180 C, fire up a pan with a few drops of oil, chop ahead and have fun. Of course, if you don’t have fun, there is no point into even starting to make this recipe. Because this is an explosion of tastes and flavors, just like a Spanish fiesta that will make you want to start dancing. Velvety, creamy and with a kick. Exactly what we are looking for in those days when we don’t quite feel like cooking, but we do crave for something good.

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The Chicken

Preheat your oven at 180 C cause you will need it a bit later. Add a few drops of oil into a skillet pan and cook you chicken on both sides until golden, 5 minutes on each side should do it. Put it in a tray and pop it in the oven to continue cooking it.


The Pepper

In the same time with the pan for the chicken, put the 3 bell pepper directly on the fire, on the stove. Oh, before you do that, you might want to cover your stove with aluminum foil. That will also help you clean faster. Rotate the pepper on all sides until you obtain large burnt spots and the flesh becomes soft. It should take about 10 minutes. Remove them from the fire and out them in a metal bowl. Cover the bowl and let them steam for another 5 minutes. Cut the tops and rinse them in cold water to remove the burnt skin. Shake the water off and cut them in small cubes.


Without washing the pan, because we do love those little burnt pieces from the chicken, bring the chopped pepper and garlic and saute for 2-3 minutes. Put half of the milk on top and scrape the pan. Add the cream cheese, that is already very soft, and mix gently to incorporate everything. Add the rest of the milk and the chopped basil and put on a lid. Lower the fire and let all those flavors blend in for one moment.


Remove the chicken from the oven and bring it to the pan, on top of the sauce. Leave it there for 2 minutes, without the lid and get ready to plate. I like to slice my chicken in 3-4 pieces and drizzle sauce on top also, but if you like a crunchy top you can just add the sauce on the bottom of the plate. Compliment with a few slices of radish, salad leaves and a bit of ruccola drizzled with lemon and there you go. Lovely quick meal, that makes you smile.


I am Adriana and I love food, as you can probably see from what I cook. I like to bake and I like to experiment with new tastes, and my 2016 resolution is to try to cook healthy and special meals every day.

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