Creamy Roasted Red Pepper Chicken
This creamy roasted red pepper chicken is easy to throw together and goes great with roasted vegetables!
Equipment
- 1 Pressure Cooker Used for cooking chicken under pressure
Ingredients
Main ingredients
- 1 lb. chicken tenderloins these cook evenly and quick with perfect tenderness
- 1 tablespoon butter melts down to sauté garlic and add richness
- 2 garlic cloves minced fresh garlic brings a warm punch you feel in every bite
- ½ cup roasted red peppers diced smoky, sweet, and colorful to brighten the dish
- 2 oz. cream cheese cubed melts into a dreamy, creamy base for the sauce
- ¾ cup chicken broth adds just enough liquid for pressure build and rich flavor
- ¼ cup shaved parmesan cheese splits between sauce and topping for cheesy goodness
- Salt & pepper to season your chicken just right
Instructions
Instructions
- Season both sides of the chicken tenderloins with salt and pepper.
- Heat up a skillet over medium heat with ½ of the tablespoon of butter.
- Cook the chicken tenderloins in the skillet on each side for 3-4 minutes, or until the chicken is no longer pink on the inside. Turn off the heat and remove the cooked chicken to a plate.
- Add in the other ½ tablespoon of butter to the skillet and turn the heat back on. Sprinkle in the diced roasted red peppers and the minced garlic cloves. Stir and cook for about 3 minutes.
- Pour in the broth, then add in the cream cheese cubes. Break up the cream cheese with a wooden spoon until it is fully incorporated into the sauce
- Sprinkle in the parmesan cheese, mix until melted.
- Add the chicken back into the skillet, pouring some of the sauce over the tenderloins. Heat up for one more minute, then serve with roasted vegetables.
Notes
Serve this dish with a sprinkle of fresh parsley for garnish if desired.