CREAMY CHICKEN PICASSO — Sauteed chicken breasts, smothered in bell peppers and a creamy sauce, then topped with melted cheese.
This Creamy Chicken Picasso is hands-down the best chicken dish I’ve made in a long time, and my family wholeheartedly agrees.
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!
Thank you for sharing this recipe! It was very tasty. We served it over spaghetti. ~ Sandra
Yes, you heard that right. My children said they would eat this even it was just bell peppers in sauce. And these are kids who rarely eat their vegetables without complaining.
So you can bet I’ll be making this Creamy Chicken Picasso again!
Not only is this dish delicious, it’s beautiful as well–especially if you choose a colorful variety of peppers and garnish everything with a sprinkling of fresh parsley.
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. Because all the browned bits from the chicken and vegetables end up in your sauce. I definitely recommend serving this with a side of rice or pasta to soak up all the delicious sauce.
This Chicken Picasso was ON POINT! ~ Morgan
Of course, topping it all off with some gooey, melted cheese doesn’t hurt either. I like Monterrey Jack or mozzarella, but really, almost any cheese will work well in this dish.
And let’s be honest, anything with the word “creamy” in the title is bound to be amazing!
I think we were all ready to lick our plates when the meal was over. This Creamy Chicken Picasso is definitely going into the regular rotation.
WHAT PEOPLE ARE SAYING ABOUT CREAMY CHICKEN PICASSO
Thank you for a wonderful recipe my family and I really enjoyed! ~ Kathy
Just made this tonight and it turned out great! I didn’t have a can of diced tomatoes so I used a can of Rotel tomatoes. It gave it a little kick and was amazing! Thanks for this recipe! ~ Rae
We made this for Easter–it was amazing! ~ Cindy
Be sure to save this Creamy Chicken Picasso recipe to your favorite Pinterest board for later.
Tips for Choosing and Storing Bell Peppers
Color: Color does matter–somewhat. Red peppers are just mature green peppers. However, orange and yellow peppers are different, sweeter varieties.
Appearance: Regardless of color, look for shiny, unblemished, wrinkle-free skins, as well as peppers that are firm. Avoid peppers that look shriveled or have soft spots.
Storing: Keep unwashed peppers in a plastic bag in the vegetable drawer. Keep them dry–too moisture will eventually cause them to rot.
Most peppers will keep in the refrigerator for 5-7 days. Green peppers tend to stay fresh longer than other varieties.
Here’s what you’ll need to make Creamy Chicken Picasso
- Butter
- Chicken
- Produce: onion, garlic, bell peppers
- Canned diced tomatoes
- Chicken broth
- Heavy cream
- Spices: nutmeg, salt and pepper
- Mozzarella or Monterrey jack cheese
Creamy Chicken Picasso
Sauteed chicken breasts, smothered in bell peppers and a creamy sauce, then topped with melted cheese.
Ingredients
- 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
Instructions
- 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.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 636Total Fat: 43gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 222mgSodium: 641mgCarbohydrates: 13gFiber: 2gSugar: 7gProtein: 49g
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Who Dished It Up First: Adapted from Kayotic Kitchen.
Theresa
That looks and sounds SO yummy:) Thanks for the recipe! Have a blessed day dear friend, HUGS!
Cindy
Great looking recipe. We do love peppers–and cream is a given.
Lori Yates
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 🙂
Deb@CookingOnTheFrontBurner
This looks so good! I love anything that adds heavy cream!
foodieportal
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.
KathyC
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:
http://community.tasteofhome.com/community_forums/f/30/t/883514.aspx
Sandra
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.
Holly
Turned out good. But I think I was suppose to drain the tomatoes.
Christine
Me too. I didn’t know if I was supposed to drain the tomato juice. :/ made it soupy.
Danelle
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.
Christin@SpicySouthernKitchen
This looks fabulous! Love the gorgeous pepper rings! Pinning!
Sheena @ Hot Eats and Cool Reads
Oh my goodness! This looks so amazing! Pinning!
Cara @ Craftdictator
This looks so delicious! Going over to pin it!
Jenn @ We Do Fun Here
PINNING to make this week–looks so YUMMY! 🙂
~ Jenn @ We Do FUN Here
Morgan
This Chicken Picasso was ON POINT!
cindy
We made this for Easter–it was amazing! I blogged about it–http://cgharris.blogspot.com/2015/04/creamy-chicken-picasso.html
Rae
Just made this tonight and it turned out great! I didn’t have a can of diced tomatoes so I used a can of Rotel tomatoes. It gave it a little kick and was amazing! Thanks for this recipe!
Danelle
Thank you Rae!