April 19th, 2013

Creamy Chicken Picasso

This post may contain affiliate links. See my full disclosure for further details.

This Creamy Chicken Picasso is hands-down the best chicken dish I’ve made in a long time, and my family wholeheartedly agrees.

Creamy Chicken Picasso

The creamy sauce is simply amazing, with such a great depth of flavor. You know it’s good if my boys kept talking about how they’d even eat it without the meat! 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

Preparation 15 min Cook Time 50 min Total Time 1 hr 5 mins


  • 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


  1. Preheat the oven to 400 degrees.
  2. Seed the peppers and cut them into rings. Season the chicken with salt and pepper.
  3. 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.
  4. Add the onions to the sauté pan and cook until soft and brown. Arrange the onions over the chicken.
  5. Add the peppers to the sauté pan and cook until just tender. Arrange the peppers over the chicken and onions.
  6. Add the garlic to the sauté pan and cook for 1-2 minutes.
  7. 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.
  8. Pour the sauce over the chicken and vegetables. Cover the pan with foil and bake for 20-25 minutes in the preheated oven.
  9. 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.
1 review

Never miss a Let’s Dish Recipe:

Facebook | Pinterest | Instagram | Twitter | Google+

If you love this recipe, you might also like:

Chicken with Mustard Cream Sauce


Who Dished It Up First: Adapted from Kayotic Kitchen.



  1. That looks and sounds SO yummy:) Thanks for the recipe! Have a blessed day dear friend, HUGS!

  2. Great looking recipe. We do love peppers–and cream is a given.

  3. Oh my gosh, this looks so good! Whenever somebody tells you that they’d eat something without meat, I think that means it’s a winner. haha 🙂

  4. This looks so good! I love anything that adds heavy cream!

  5. I love your pictures and recipes. I’d like to inform you of a great new website http://www.foodieportal.com. I would like to invite you to come and join us and share your wonderful pictures with us. We are simply foodies and we are not photography snobs, so picture perfection is not important, all we care about is delicious food.

  6. Thank you for a wonderful recipe my family and I really enjoyed! I did a review of this recipe on Taste Of Home, a public food forum, with a link back to your blog! If you’d like to read my review, here is the link:


  7. Thank you for sharing this recipe! It was very tasty. We served it over spaghetti. I need to learn what medium-high heat is :). My butter burned on the pan which left some bites with a burnt taste. But it didn’t ruin it! Next time I may substitue butter for olive oil in the sauteeing process and use butter to grease the pan; get a little bit of everything good.

  8. Turned out good. But I think I was suppose to drain the tomatoes.

    • Me too. I didn’t know if I was supposed to drain the tomato juice. :/ made it soupy.

      • I didn’t drain mine, but I’m guessing it depends on what brand you use. Some may have more liquid than others, so if you’re worried about it being soupy, I’d go ahead and drain them.

  9. This looks fabulous! Love the gorgeous pepper rings! Pinning!

  10. Oh my goodness! This looks so amazing! Pinning!

  11. This looks so delicious! Going over to pin it!

  12. PINNING to make this week–looks so YUMMY! 🙂

    ~ Jenn @ We Do FUN Here

  13. This Chicken Picasso was ON POINT!

  14. We made this for Easter–it was amazing! I blogged about it–http://cgharris.blogspot.com/2015/04/creamy-chicken-picasso.html


  1. […] The original recipe was adapted from another adaption found at: https://www.letsdishrecipes.com […]


Speak Your Mind