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.

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.

4.53 from 85 votes

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Course: Main Dishes

Cuisine: Italian

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 4 servings

Calories: 636kcal

Author: Danelle

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Ingredients 

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• 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 9×13 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

Serving: 1g | Calories: 636kcal | Carbohydrates: 13g | Protein: 49g | Fat: 43g | Saturated Fat: 25g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 641mg | Fiber: 2g | Sugar: 7g

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