Recipes › Main Course › Creamy Garlic Chicken With Peppers Recipe

Creamy Garlic Chicken With Peppers Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired dish combines tender chicken breasts with a silky garlic cream sauce and sweet bell peppers for a restaurant-quality meal ready in under an hour. The delicate balance of garlic, white wine, and cream creates a luxurious coating while the peppers add bright color and subtle sweetness. Perfect served over pasta or risotto for an elegant weeknight dinner.

Ingredients

• 4 chicken breasts (600g), skin removed
• 60ml extra virgin olive oil
• 6 cloves garlic, thinly sliced
• 1 red bell pepper (250g), cut into strips
• 1 yellow bell pepper (250g), cut into strips
• 200ml dry white wine
• 300ml heavy cream
• 100g chicken broth
• 30g grated Parmigiano-Reggiano cheese
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste
• 15g fresh parsley, chopped

Instructions

1. Pat the chicken breasts dry with paper towels and season generously with salt and pepper on both sides.

2. Heat the olive oil in a large skillet over medium-high heat. Once shimmering, carefully place the chicken breasts in the pan and cook for 6-7 minutes until golden on the first side.

3. Flip the chicken and cook for another 5-6 minutes until the second side is golden. Transfer the chicken to a plate and set aside.

4. In the same skillet, reduce heat to medium, add the sliced garlic and cook for 1-2 minutes, stirring constantly, until fragrant and light golden—do not allow it to brown.

5. Add the red and yellow pepper strips to the skillet and sauté for 3-4 minutes until they begin to soften, stirring occasionally.

6. Pour in the white wine, scraping the bottom of the pan with a wooden spoon to release any browned bits. Simmer for 2 minutes until the liquid reduces slightly.

7. Stir in the chicken broth and mustard, then return the chicken breasts to the pan. Add the thyme sprigs and bay leaf. Reduce heat to medium-low, cover partially, and simmer for 8-10 minutes until the chicken is cooked through (internal temperature 75°C/165°F).

8. Remove from heat and carefully stir in the heavy cream and grated Parmigiano-Reggiano cheese until fully combined and smooth.

9. Return to medium-low heat and simmer gently for 2-3 minutes, stirring occasionally, until the sauce is fully heated through. Taste and adjust seasoning with additional salt and pepper as needed.

10. Remove the thyme sprigs and bay leaf. Plate the chicken with the peppers and sauce, garnish with fresh parsley, and serve immediately.

Substitutions

• Use half-and-half or Greek yogurt mixed with cornstarch for a lighter version with fewer calories
• Substitute the cream with cashew cream (soaked and blended cashews plus broth) for a dairy-free option
• Replace chicken breasts with chicken thighs for a more forgiving, juicier result
• Use vegetable or chicken broth instead of wine for an alcohol-free preparation

Tips

• Do not skip the resting period after searing chicken; it helps retain moisture during the gentle poaching in the cream sauce
• Add the cream off heat or over very low heat to prevent the sauce from breaking or becoming grainy
• For deeper garlic flavor, add 1-2 minced cloves raw at the end, after turning off the heat

While this creamy preparation reflects modern Italian cooking influences, it draws on the tradition of Italian comfort food that balances rich cream sauces with fresh vegetables and simple proteins. The use of white wine and cream is more characteristic of Northern Italian cuisine, particularly regions like Piedmont and Lombardy.

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