One-Pan Italian Chicken Recipe In a Creamy Sundried Red Pepper Sauce (35 Minutes) High Protein Recipes Low Carb Recipes Italian Recipes One-Pan Recipes Dinner Chicken Recipes Gluten-free Low Sugar Recipes

You know when, on a busy afternoon, the witching hour arrives and you're asking yourself, "What's for dinner?" Here's the answer. Easy chicken dinners often save the day during a busy week, and this simple but delicious one-pan, succulent chicken recipe needs to be in your easy chicken dinner rotation.

This creamy sundried red pepper skillet chicken recipe is so easy to make but tastes like it cooked all day. Tender chicken is bathed in a deliciously rich and smoky red pepper sauce. My friend Donna gifted me a jar of sundried peppers, which are "zesty, sun-kissed peppers marinated in a sweet vinegar, giving them an irresistible sweet-and-tangy flavor and tender texture."

This recipe is loaded with those peppers (read about the health benefits of red peppers), which provide a beautiful color and fascinating flavor to this dish. The tangy sundried peppers and creamy Greek yogurt (read about the health benefits of Greek yogurt) create a super tasty chicken dinner that will be on repeat. Thanks, Donna!

This Italian-inspired recipe starts in a cast iron skillet on the stove and ends with that same skillet in the oven to melt the cheesy topping – all in only about 35 minutes. To make this savory gluten-free chicken dinner, you'll need the following ingredients: chicken, extra virgin olive oil, garlic powder, onion powder, Italian seasoning, smoked paprika, low-sodium chicken broth, plain Greek yogurt, sundried peppers and shredded gruyere cheese. You can use chicken breasts, chicken thighs or a combination of the two, which is what I used.

Variation: Instead of gruyere, you could use Parmesan cheese.

The low-sodium chicken is seasoned and cooked in the skillet while you combine the broth, Greek yogurt and peppers in a blender to create the sumptuous sauce. Next, cover the chicken in the sauce. Then, top the whole thing with shredded cheese and bake until golden. Amazing!

I served this decadent sundried pepper chicken for dinner with my crustless spinach artichoke pie and it was scrumptious. Next time, though, I'll serve it over rice or pasta, or with a side of crusty bread, to soak up all the glorious sauce. Be warned: you may become addicted to it. So good!

Cuisine: American / Italian
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6

Ingredients

• 2 pounds boneless/skinless chicken breasts or thighs (or a combination)
• 2 tablespoons extra virgin olive oil
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons smoked paprika
• 1 1/2 teaspoons Italian seasoning blend
• 3/4 cup low-sodium chicken broth
• 1 1/2 cups plain Greek yogurt
• 1 cup sundried red peppers in oil (not drained)
• 1 cup shredded gruyere cheese

Here's how to make it:

1. In a cast iron skillet or ovenproof skillet, add the olive oil and chicken. Season the chicken on both sides with garlic powder, onion powder, smoked paprika and Italian seasoning. Season with salt and pepper, to taste, if desired.
2. Cook chicken about 6 minutes per side, or until cooked through. Chicken is done when it reaches 165 degrees F on a food thermometer.
3. To a blender, add the chicken broth, Greek yogurt and red peppers. (To change things up, you can try this recipe with sundried tomatoes in oil. Instead of plain Greek yogurt, you could use heavy whipping cream.)
4. Blend until smooth and creamy.
5. Pour the sauce over the chicken, ensuring it is covered in the sauce.
6. Allow to simmer for a few minutes so chicken can absorb the flavor. Remove from heat.
7. Top the chicken with the shredded cheese. (For some heat, add a sprinkle of crushed red pepper flakes.)
8. Bake at 350 degrees F until melted and golden, about 10 minutes. Allow to rest a few minutes before serving. Store leftovers in an airtight container in the refrigerator or freezer.

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