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Creamy Roasted Red Pepper Chicken and Coconut Rice

I aspire to someday take awesome photos of food and share them with the world. Until then, I will continue to upload the so-so photos of my food and promise you that every dish tastes even better than it looks!

This meal came about when I was fishing for ingredients in my cabinet, a day before my online grocery order was to be delivered. I had chicken, a leftover jar of fire roasted peppers and a can of coconut milk. I consulted trusty Pinterest for what I could create incorporating these three items.

Coconut Rice and Creamy Red Pepper Chicken for the win! Below you can find the recipe to bring this flavor bursting meal to your dinner table. I will tell you in advance, the sauce is the best part. You will lick your plate. You will want more!

Creamy Red Pepper Chicken (Serves 4)

For the Chicken

  • Chicken breasts, boneless skinless

  • 2 TBS Butter

  • Paprika

  • Seasoned Salt

  • Cracked Pepper

  • 2 Garlic cloves, minced

  • 1/4 cup Red Onion, finely chopped

  • 1 12-ounce jar Fire Roasted Red peppers, drained and diced.

  • 1 ¼ cup low sodium Chicken broth

  • 4 oz Cream cheese

  • Crushed Red Pepper

  • 1/4 cup fresh, chopped cilantro

Put it Together

Heat a large skillet over medium heat. While the skillet is heating cut your chicken breasts in half (I use 2 breasts cut in half), cover with plastic wrap and use a mallet to pound them out a bit so they aren’t too thick. Season both sides of the chicken with paprika, seasoned salt, and cracked pepper. Add the butter to the skillet, until melted, then sear the chicken until done (165 degrees). While the chicken is cooking, heat the cream cheese in the microwave for about 30 seconds, or until nice and soft. This makes it easier to incorporate into the sauce. Set the cream cheese aside. Once the chicken is cooked, remove the chicken and set aside.

To the same skillet, add in the red onions and minced garlic. Sauté for 2 minutes. Add the diced roasted red peppers. Sauté for 2 more minutes. Next, add in the softened cream cheese, chicken broth and as much crushed red pepper as you desire. Use a whisk to mix everything together. Cook the sauce on medium until it is smooth and creamy. Lower the temp if it starts to boil, clump or burn. Sprinkle a thin layer of seasoned salt and paprika across the sauce. Taste and sprinkle another layer if needed.

After you get a nice creamy, delicious sauce, add the chicken back to the skillet and flip it around in the sauce a couple times to coat. Allow the chicken to heat back up. Lastly, stir in the cilantro.

For the Coconut Rice

  • 2 cups Jasmine Rice

  • 1 can coconut milk (use less if you prefer your rice not so "creamy. Replace missing amount with water)

  • 1 ½ cups water

  • 1 tsp salt

  • 1 tsp granulated sugar

  • Fresh chopped cilantro for garnishing

Put it together

Rinse the jasmine rice in a pot, several times until the water runs clear. This gets rid of the extra starch and prevents clumping. Drain all the excess water. Add the coconut milk, sugar, salt, and water. Stir. Over high heat, bring to a boil. Once it begins to boil, cover and continue to cook on low for 20 minutes. Uncover and cook an additional 5 minutes, until the rice is fully cooked. Fluff with a fork. Garnish with cilantro.

Serve the chicken over the rice. Enjoy! Comment below and let me know how great it is!

Note: Creamy Red Pepper Chicken Recipe adapted from A Spicy Perspective

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