Weekly Recipes

Chicken & Peppers in Spicy Cream Sauce

Chicken & Peppers in Spicy Cream Sauce

Chicken and Peppers in Spicy Cream Sauce is a medley of vegetables, chicken thighs, bell peppers, and green chiles, with classic Southwestern spices for robust flavor

This Chicken and Peppers in Spicy Cream Sauce originated from an Italian recipe, and I morphed it over a few tries into one of my all-time favorites. Very easy to make and super flavorful, but definitely not a diet dish. I’ll definitely be making this again and again with variations primarily in my choice of vegetables.

What really makes a difference in this recipe is the garlic, green chiles, parmesan, and spices. It’s very forgiving with respect to how long you cook it; you can simmer it on low for longer without a problem. I used 505 green chiles, which are rather hot. You may want to use milder chiles or reduce the amount for lower heat level. Likewise, you can adjust the spices to make it milder or hotter.  I used Bel Gioioso Parmesan Romano from Costco. I buy the 2 lb bag, keep it in the freezer and replenish a shaker jar that holds about 8 oz.

In the photo, I served it over brown rice. I’ve also used red lentil spaghetti noodles. This would actually be prettier over white rice, but you could serve it over anything appropriate for a meat-vegetable-sauce mixture. This would be very good over mashed potatoes. I just might have to try that one.

Got any ideas for variations on this? Share them! Hope you like this one!


Chicken & Peppers in Spicy Cream Sauce
Prep time
Cook time
Total time
Serves: 6 servings
  • 2 tablespoons butter
  • 1 tbsp olive oil
  • ½ cup diced onion, ~ 1 small
  • ½ lb mushrooms
  • 2 large or 3 medium bell peppers, any color
  • 1 lb boneless skinless chicken thighs
  • 3 cloves garlic, chopped
  • 1 cup heavy cream
  • ¼ cup coarsely chopped sundried tomatoes in oil
  • ¾ cup diced green chiles
  • ½ cup grated parmesan cheese
  • ½ tsp chili powder
  • ½ tsp cayenne
  • ¼ tsp smoked paprika
  • salt and pepper, to taste
  • optional: fresh parsley for garnish
  1. Cut bell peppers into about 2 inch strips.
  2. Cut up chicken into bite-sized pieces.
  3. Melt the butter and heat the oil in a large pan over medium heat.
  4. Add the chicken and cook until starting to brown.
  5. Add the onions, mushrooms, and bell peppers and cook until the onions are tender, about 5-10 minutes.
  6. Add the garlic and cook until fragrant, about a minute.
  7. Add the cream, sun dried tomatoes, green chiles, parmesan, spices, bring to a simmer and cook until the cheese has melted into the sauce, about 5 minutes. Note this will be fairly soupy rather than thick and creamy; you could thicken it, but I think it's fine the way it is.
  8. Season with salt and pepper to taste, garnish with parsley, if desired.
  9. Serve over rice or noodles and enjoy!

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