Some of the best dinners are the ones that look fancy but actually take less than half an hour. That’s exactly what this Keto Chicken and Peppers dish delivers — juicy chicken breasts simmered in a creamy roasted red pepper sauce that feels indulgent, but is light enough for a weeknight.
I remember the first time I made this, I wasn’t sure if my kids would go for the roasted red pepper flavor. To my surprise, they not only ate it, but asked for seconds. The creamy sauce mellows the peppers beautifully, and it’s the kind of dish that feels comforting without being heavy. Best of all, it’s a one-pan meal — which means fewer dishes staring back at me after dinner.
Why This Recipe Works
This recipe takes inspiration from alfredo-style sauces but gives it a brighter, slightly smoky kick from roasted red peppers. The chicken is pan-seared for golden edges, then simmered back in the creamy sauce so it soaks up every bit of flavor.
It’s also incredibly forgiving. Jarred roasted red peppers work perfectly, saving you time and adding a depth of flavor that feels like you spent hours in the kitchen. The cream and parmesan make it rich and silky, while the peppers keep it fresh and colorful. And the best part? It fits right into a keto or low-carb lifestyle, but nobody at the table will even notice.
My Tips for Cooking It Well
Over time, I’ve learned a few tricks to make this dish foolproof:
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Even thickness matters. Filet or pound the chicken breasts so they cook evenly and stay juicy. Thick pieces tend to brown outside but stay undercooked in the center.
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Let the sauce simmer low. Once you add cream and cheese, reduce the heat — this prevents the sauce from separating and keeps it velvety.
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Blend peppers if you like smooth sauce. Sometimes I toss the roasted peppers in a blender first for a thicker, restaurant-style sauce. Other nights, I keep them chunky for texture.
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Don’t skip resting. After cooking, let the chicken rest in the sauce for a few minutes before serving — it helps the flavors meld.
Variations I Enjoy
One of the reasons I keep making this dish is how flexible it is:
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Cream cheese swap – For a tangier, thicker sauce, swap cream cheese in for the heavy cream.
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Spicy kick – Add a pinch of red pepper flakes or smoked paprika to give it a gentle heat.
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Lemon brightness – A squeeze of fresh lemon juice right before serving really lifts the flavors.
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Use thighs instead of breasts – Boneless skinless thighs stay extra juicy and work wonderfully here.
Make Ahead and Leftovers
This dish is a lifesaver for meal prep. The sauce actually gets better the next day as the chicken soaks up the flavors overnight. I often portion it into containers for lunches — it reheats beautifully without drying out. For freezing, just let it cool first and store in a freezer-safe container for up to 3 months.
What I Like to Serve With It
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On greens – My favorite way is over a bed of fresh spinach; the sauce wilts the leaves just enough.
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Low-carb sides – Cauliflower rice or zucchini noodles soak up the sauce perfectly.
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Classic sides – If you’re feeding folks who aren’t keto, this goes wonderfully with pasta, mashed potatoes, or even a side of buttered rice.
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Veggies – Roasted broccoli, asparagus, or a simple garden salad balance out the richness of the cream.
Storage and Reheating
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Fridge: Keeps well in the refrigerator for 3–4 days. Store in airtight containers.
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Freezer: Freezes nicely for up to 3 months. Thaw overnight before reheating.
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Reheat: I prefer the stovetop on low heat, but the microwave works in a pinch. For oven reheating, 350°F for 10 minutes brings it back perfectly.
FAQs
Is this chicken recipe really keto-friendly?
Yes! With cream, parmesan, and roasted peppers, it’s naturally low in carbs but rich in flavor.
Can I use fresh roasted peppers instead of jarred?
Definitely. If you have the time, roasting your own adds a smokier flavor. Jarred works wonderfully for convenience though.
What type of chicken works best?
I usually use chicken breasts, but boneless skinless thighs work just as well. They stay juicier if you prefer dark meat.
Can I make the sauce dairy-free?
Yes — use full-fat coconut milk instead of heavy cream, and nutritional yeast or dairy-free cheese in place of parmesan.
How do I thicken the sauce more?
Blend the roasted peppers before adding them to the pan or simmer a few extra minutes until the sauce reduces to your liking.
Keto Chicken and Peppers
Juicy chicken, roasted red peppers, and a creamy Parmesan sauce come together in this quick, keto-friendly meal.
Ingredients
- 3 chicken breasts, filleted into 6 thin pieces
- 4 tbsp butter
- 1 jar (12 oz) roasted red peppers, drained and diced
- 2 tsp minced garlic
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp dried basil
- ½ cup chicken broth
- ½ cup heavy cream
- 1 cup grated Parmesan cheese
Instructions
- Melt the butter in a large skillet over medium-high heat. Season the chicken pieces with salt, pepper, and basil, then sear them until golden brown on both sides (about 4–6 minutes per side). Transfer the chicken to a plate and set aside.
- In the same skillet, add the garlic, roasted red peppers, and chicken broth. Cook on medium heat until the peppers soften and the mixture becomes fragrant, about 5–6 minutes.
- Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Whisk until the cheese melts into the sauce and everything is creamy and smooth, about 2–3 minutes.
- Return the chicken to the skillet, nestling it into the sauce. Let it simmer for a couple of minutes so the chicken warms through and soaks up the flavor.
- Serve hot, spooning extra sauce and peppers over the top.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 314Total Fat 22gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 7gCholesterol 109mgSodium 877mgCarbohydrates 5gFiber 1gSugar 2gProtein 25g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Keto Chicken and Peppers is one of those rare meals that feels restaurant-worthy but fits right into a busy weeknight schedule. It’s rich, colorful, and satisfying without being fussy — the kind of dish I’ll happily make again and again. Whether you’re following keto or just love a creamy chicken dinner, this one is bound to earn repeat status at your table.