One of my favourite flavour combinations is sweet roasted red peppers with creamy and tangy goat cheese which is simply divine in this creamy roasted red pepper and spinach goat cheese skillet chicken! This dish is so quick and easy to make that it’s perfect for weeknight dinners and yet it’s also great for entertaining, not to mention that’s it only uses one skillet! The recipe is as simple as grilling some chicken, sautéing some onions and garlic and then creating the tasty sauce with a combination of pureed roasted red peppers, goat cheese and chicken broth which is simmered until the goat cheese melts completely making the sauce oh so nice and creamy! I often like to add some vegetables and fresh spinach is my veggie of choice but lots of other ones work just as well! Serve this creamy roasted red pepper and spinach goat cheese skillet chicken over quinoa, rice, pasta, etc with a side of steamed veggies or a salad and you have one tasty dinner that is perfect for any night of the week, even a busy work night!
Creamy Roasted Red Pepper and Spinach Goat Cheese Skillet Chicken
Chicken ins a quick, easy and tasty creamy roasted red pepper and goat cheese sauce with spinach.
ingredients
- 1 cup chicken broth or chicken stock
- 1 (12 ounce) jar roasted red peppers, drained
- 1 tablespoon oil*
- 4 (6 ounce) skinless and boneless chicken breasts, pounded thin
- salt and pepper to taste
- 1 onion, diced
- 2 cloves garlic, chopped
- 1/4 teaspoon red pepper flakes (optional)
- 4 ounces goat cheese
- 4 cups baby spinach
- salt and pepper to taste
directions
- Puree the broth and roasted red peppers and set aside.
- Heat the oil in a pan over medium-high heat, season the chicken with salt and pepper, add the chicken to the pan and cook until lightly golden brown on both sides and cooked through, about 5 minutes per side, before setting aside.
- Add the onion to the pan and saute until tender, about 3-5 minutes.
- Add the garlic and red pepper flakes and saute until fragrant, about a minute.
- Add the pureed broth and roasted red peppers to the pan along with the goat cheese, bring to a simmer and cook until warmed and the cheese has completely melted, about 3-5 minutes.
- Add the spinach and cook until wilted before adding the chicken and seasoning with salt and pepper to taste.
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Really enjoying low carb meals right now while I watch my girly (ok manly figure) but if they lack flavor then I'll just eat my kids leftover halloween candy. The red peppers make this dish look really good. On thursdays, I go to my moms house to cook with the girls. Going to try this!
http://www.raiseyourgarden.com
The sauce never thickened for me😢
Looks like a quick weeknight family meal!
how delicious Kevin!
I LOVE easy weeknight meals like this…I'll be dreaming about that sauce!
Looks like the perfect meal!
So So good Kevin! Amazing dish!
The sauce was delicious but could have been thicker. Next time I think I'll but half as much broth.
i search for recipes every day. kevin's are the recipes i am most likely to download,AND USE!
Unbelievably GOOD and I can't believe how easy it was. This was my first recipe from this blog and I'll definitely be a regular! Loved the flavors.
How does this recipe keep as leftovers?
Leftovers keep really well!
It says to add the pureed mixture, but doesn’t tell you to puree anything. Are you supposed to puree ingredients?
The roasted red peppers are pureed in the broth. (I clarified the recipe.) Enjoy!
This looks delicious, but is extremely misleading as to prep time. It’s certainly doable in closer to a half hour. Prep time is important when cooking on work nights!
I apologize! I was rushing through the reading of this hoping to have time to make it when I saw the “5 minutes prep.” That’ll teach me to read more carefully. Please forgive my mistake!
Could you please give me some idea of what type of goat cheese to use
Us a soft/young/fresh goat cheese (chevre); it’s usually sold in a log or a tub. Enjoy!