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Author:
tagesrezept
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Creamy Chicken with Bell Peppers and Lemon
This recipe demonstrates how to make a quick, easy, and delicious creamy chicken dish, perfect for a weeknight meal. Featuring tender diced chicken breast, colorful bell peppers, and a rich, spiced cream sauce, it's served alongside fluffy rice and brightened with a squeeze of fresh lemon and a sprinkle of herbs.
#Chicken
#Creamy
#Quick
#Easy
#Dinner
#Weeknight Meal
#Bell Peppers
#Lemon
#Comfort Food
Finished Creamy Chicken served with rice
Recipe Information
12m
Prep Time
27m
Cook Time
39m
Total Time
4
Servings
Easy
International
English
Nutrition (per serving)
650
Calories
45g
Protein
45g
Carbs
35g
Fat
Creamy sauce simmering in the pan
Ingredients
Servings: 4
๐ก Tip: Check off ingredients as you add them to keep track of your progress!
Chicken and vegetables cooking together
Instructions
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- Dice the chicken breast into bite-sized pieces and set aside. Prepare the onion and bell peppers by chopping and dicing them respectively.12m
Preview12mPreviewDice the chicken breast into bite-sized pieces and set aside. Prepare the onion and bell peppers by chopping and dicing them respectively. - Heat cooking oil in a large pan or skillet over medium-high heat. Add the diced chicken breast and cook until lightly browned on all sides, about 5 minutes. Remove chicken from the pan and set aside.5m
Preview5mPreviewHeat cooking oil in a large pan or skillet over medium-high heat. Add the diced chicken breast and cook until lightly browned on all sides, about 5 minutes. Remove chicken from the pan and set aside. - In the same pan, add the chopped onion and sautรฉ for 2-3 minutes until it starts to soften. Then add the diced red and yellow bell peppers and continue to cook for another 3-4 minutes until they are slightly tender-crisp.5mPreview5mPreviewIn the same pan, add the chopped onion and sautรฉ for 2-3 minutes until it starts to soften. Then add the diced red and yellow bell peppers and continue to cook for another 3-4 minutes until they are slightly tender-crisp.
- Return the cooked chicken to the pan with the vegetables. Stir in paprika powder, chili flakes, salt, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices.2m
Preview2mPreviewReturn the cooked chicken to the pan with the vegetables. Stir in paprika powder, chili flakes, salt, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices. - Pour in the water or chicken broth and bring to a simmer. Reduce heat to low, then stir in the heavy cream. Let it simmer gently for 10-12 minutes, stirring occasionally, until the sauce thickens slightly and the chicken is cooked through.12mPreview12mPreviewPour in the water or chicken broth and bring to a simmer. Reduce heat to low, then stir in the heavy cream. Let it simmer gently for 10-12 minutes, stirring occasionally, until the sauce thickens slightly and the chicken is cooked through.
- Remove the pan from the heat. Squeeze the juice from half a lemon into the sauce and stir. Taste and adjust seasonings if necessary. Garnish with fresh chopped parsley or cilantro.3m
Preview3mPreviewRemove the pan from the heat. Squeeze the juice from half a lemon into the sauce and stir. Taste and adjust seasonings if necessary. Garnish with fresh chopped parsley or cilantro. - Serve the creamy chicken hot, alongside freshly cooked rice.0mPreview0mPreviewServe the creamy chicken hot, alongside freshly cooked rice.
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