Roasted Red Pepper Keto Chicken Recipe

I just made a skillet Chicken Recipe With Peppers that drowns juicy chicken in a silky red pepper cream sauce and I’m not kidding when I say it will ruin every other weeknight meal for you.

I’m obsessed with this Roasted Red Pepper Keto Chicken because it hits every note I want: tangy roasted peppers, silky heavy cream sauce, and that sharp grated Parmesan cheese melt. I love how the sauce clings to crisped chicken and makes dinner feel like something that took way more effort than it did.

And it’s low carb without feeling sad. I keep telling people this is one of my favorite Red Pepper And Chicken Recipes and a top Chicken Recipe With Peppers for weeknights.

Pure, messy comfort in a skillet. No frills.

Just bold, saucy chicken that gets eaten fast.

Ingredients

• Chicken: the meaty main, juicy protein that keeps you full and satisfied.
• Almond flour: light crust crunch, keto swap that still gives texture.
• Garlic powder: subtle garlicky warmth without fresh garlic fuss.
• Onion powder: adds savory depth, kind of a backbone flavor.
• Smoked paprika: smoky sweetness, gives a cozy, rounded note.
• Italian seasoning: herby backbone, makes it feel like home cooking.
• Kosher salt: pulls flavors forward, don’t skip it if you want taste.
• Black pepper: bright bite that wakes up the cream and chicken.
• Olive oil: slick sear, adds healthy fat and nice golden color.
• Butter: silky richness, makes the sauce feel indulgent and smooth.
• Yellow onion: sweet, soft bits that melt into the sauce.
• Garlic cloves: fresh zing, more alive than powder when cooked briefly.
• Roasted red peppers: sweet, smoky chunks that pop with color.
• Chicken broth: thins and flavors the sauce without watering it down.
• Heavy cream: creamy body that keeps it keto and totally lush.
• Cream cheese: Basically extra creaminess, makes the sauce decadently thick.
• Parmesan: salty, nutty umami that rounds out the dairy richness.
• Lemon juice: bright acid that cuts through the creaminess nicely.
• Crushed red pepper: optional heat, adds a little kick if you want.
• Parsley or basil: fresh herb finish, makes it look and taste cleaner.

Ingredient Quantities

• 1 1/2 lb boneless skinless chicken breasts, about 3 to 4 pieces
• 1/2 cup almond flour (for dredging)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp Italian seasoning
• 1 tsp kosher salt, or to taste
• 1/2 tsp freshly ground black pepper, or to taste
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 small yellow onion, finely chopped (about 1/2 cup)
• 3 cloves garlic, minced
• 12 oz jar roasted red peppers, drained and roughly chopped
• 1/2 cup low sodium chicken broth
• 3/4 cup heavy cream
• 2 oz cream cheese, softened (optional, for extra creaminess)
• 1/2 cup grated Parmesan cheese
• 1 tsp lemon juice
• 1/4 tsp crushed red pepper flakes, optional
• 2 tbsp fresh parsley or basil, chopped for garnish

How to Make this

1. Pat chicken dry and slice thicker pieces in half horizontally so you have 3 to 4 even cutlets, then season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika and 1 tsp Italian seasoning.

2. Put 1/2 cup almond flour on a plate and dredge each chicken piece lightly, shaking off excess so it’s just coated.

3. Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium high heat until butter foams. Add chicken and cook 4 to 5 minutes per side until golden and just cooked through. Remove chicken to a plate and tent with foil to keep warm.

4. In the same skillet lower heat to medium, add the chopped onion and cook 3 to 4 minutes until soft, scraping up browned bits from the chicken. Add 3 minced garlic cloves and cook 30 to 45 seconds until fragrant.

5. Add the drained, roughly chopped 12 oz roasted red peppers and 1/2 cup low sodium chicken broth. Stir and let simmer 2 to 3 minutes to meld flavors and loosen browned bits.

6. Pour in 3/4 cup heavy cream and stir until it starts to thicken, then add 2 oz softened cream cheese if using for extra creaminess. Whisk or stir until the cream cheese melts and sauce is smooth.

7. Stir in 1/2 cup grated Parmesan, 1 tsp lemon juice and 1/4 tsp crushed red pepper flakes if you want a little heat. Taste and adjust salt and pepper.

8. Return the chicken to the skillet, spoon sauce over each piece, and simmer 2 to 3 minutes more so the chicken reheats and soaks up the sauce.

9. Turn off heat, sprinkle 2 tbsp chopped fresh parsley or basil over top. Let sit a minute to thicken, then serve. Great with cauliflower rice or a simple salad for a low carb meal.

10. Tips: don’t over dredge the chicken or it gets gummy; use room temperature cream cheese so it blends easy; scrape up brown bits for max flavor; if sauce gets too thick add a splash more chicken broth.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Measuring spoons and measuring cups (for spices, almond flour, liquids)
4. Large skillet or sauté pan (oven safe not required)
5. Tongs or a spatula (for flipping chicken)
6. Plate or shallow dish (for dredging chicken in almond flour)
7. Whisk or wooden spoon (for stirring the sauce)
8. Grater (for fresh Parmesan)
9. Paper towels and aluminum foil (for patting chicken dry and tenting)

FAQ

Roasted Red Pepper Keto Chicken Recipe Substitutions and Variations

• Almond flour: swap with coconut flour (use about 1/4 to 1/3 the amount, it soaks more so add an extra egg wash or a little water) or crushed pork rinds for a more chicken-y keto crust.
• Heavy cream: use canned coconut cream for a dairy free version (same amount) or mix 1/2 cup half and half plus 2 tbsp butter to mimic richness if you dont have heavy cream.
• Roasted red peppers: use jarred pimientos or quickly roast fresh red bell peppers under the broiler until charred, then peel and chop; sun dried tomatoes packed in oil work in a pinch but change the flavor a bit.
• Parmesan cheese: swap with Pecorino Romano for a sharper bite, or use 2 to 3 tbsp nutritional yeast for a dairy free, cheesy flavor substitute.

Pro Tips

1) Dry the chicken really well before seasoning and dredging. Any surface moisture makes the almond flour clump and get gummy, so pat, wait a minute, then pat again. A thin, even coat crisps much better.

2) Use medium high heat for searing but don’t crowd the pan. If the oil smokes or the butter burns the crust will taste bitter. If you need to, sear in two batches and keep cooked pieces loosely tented so they stay warm.

3) Bring cream cheese and heavy cream to near room temp before adding. Cold cream cheese can seize the sauce and make it grainy. If the sauce looks too thick, add small splashes of chicken broth and whisk off heat to smooth it out.

4) Let the chicken rest in the finished sauce off the heat for 1 to 2 minutes before serving so juices redistribute and the flavors meld. If you want extra brightness, finish with a squeeze of lemon just before plating.