Chicken, Red Pepper and Mushroom Skillet

There are nights when I'm looking forward to a delicious meal but exhausted from the day and not up to lots of preparation; I'm sure you've had one or two of those...  This Chicken, Red Pepper and Mushroom Skillet is the perfect solution!  Quick and easy prep (you can even chop the veggies the night before).  Saute the ingredients together in a skillet so the flavors blend and mingle; serve over rice, noodles or with a crusty bread.  Enjoy this wonderful dinner in no time.

"Rich with the flavors of sauteed peppers, mushrooms and onion ~ sure to please!"

4 Tbs. olive oil
4 chicken breasts, boneless & skinless
1 medium onion, quartered and sliced
2 red peppers, seeded, halved and sliced thin (you may also use the mini peppers)
8 oz. mushrooms, sliced
2 garlic cloves, crushed and chopped
3/4 cup chicken broth
1/3 cup heavy cream
1 teaspoon thyme
1/2 cup asiago cheese
Salt and pepper to taste


1.   Lightly salt and pepper chicken breasts.  In a large skillet, sautee chicken in olive oil (2 Tbs.) over medium-high heat until chicken starts to brown (4-6 minutes.)  Remove chicken from pan, cover and set aside.

2.   Reduce skillet heat to medium.  Add remaining olive oil, onions and peppers skillet; sautee for 6-7 minutes.

3.    Add mushrooms to skillet, sautee for 6-7 minutes; add garlic and saute for a minute longer.

4.   Add chicken broth, heavy cream, thyme and cheese.  Stir until ingredients combine.

5.   Add chicken and simmer for 15-18 minutes.  

6.   Serve over rice, egg noodles, your choice of pasta or with crusty bread.

7.   Enjoy!

Note:  If you prefer a thicker sauce, mix 2 Tbs. flour with 2 Tbs. water, remove lumps then add to skillet.  Mix well and simmer for the last 6-8 minutes of cooking.


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