This Creamy Chicken Picasso is hands-down the best chicken dish I’ve made in a long time, and my family wholeheartedly agrees.
There are several steps to this recipe, but they’re not difficult, and everything gets pre-cooked in the same pan on the stove top, which makes it all so much easier. It’s also what makes everything taste so good.
Honestly, I think we were all ready to lick our plates when the meal was over. This one is definitely going into the regular rotation.
Creamy Chicken Picasso
- 3 tablespoons butter
- 4 boneless skinless chicken breasts
- 1 medium onion, sliced
- 3 bell peppers (1 each of green, red, yellow or orange)
- 2-3 cloves garlic, minced
- 1 (14 oz.) can diced tomatoes
- 1/2 cup chicken broth
- 1 cup heavy cream
- Pinch of nutmeg
- Salt & pepper, to taste
- 1 cup grated mozzarella or Monterrey Jack cheese
- Preheat the oven to 400 degrees.
- Seed the peppers and cut them into rings. Season the chicken with salt and pepper.
- In a large sauté pan, melt the butter over medium-high heat. Lightly brown the chicken on both sides and transfer to a lightly greased 9x13 inch baking pan.
- Add the onions to the sauté pan and cook until soft and brown. Arrange the onions over the chicken.
- Add the peppers to the sauté pan and cook until just tender. Arrange the peppers over the chicken and onions.
- Add the garlic to the sauté pan and cook for 1-2 minutes.
- Pour the diced tomatoes, chicken broth and cream into the sauté pan with the garlic; season with salt, pepper and nutmeg. Simmer the sauce for 5 minutes, stirring occasionally, until slightly thickened.
- Pour the sauce over the chicken and vegetables. Cover the pan with foil and bake for 20-25 minutes in the preheated oven.
- Remove chicken from oven, and remove the foil. Sprinkle with cheese and return chicken to oven, uncovered, for another 10-15 minutes, until cheese is golden brown and chicken is cooked through. Serve with pasta, if desired.
Never miss a Let’s Dish Recipe:
If you love this recipe, you might also like:
Who Dished It Up First: Adapted from Kayotic Kitchen.