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You are here: Home / Main Dishes / Chicken and Poultry / Creamy Chicken Picasso

Creamy Chicken Picasso

April 19, 2013 by Danelle 18 Comments


CREAMY CHICKEN PICASSO — Sauteed chicken breasts, smothered in bell peppers and a creamy sauce, then topped with melted cheese.


Creamy Chicken Picasso

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!

Creamy Chicken Picasso

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.

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.


Be sure to save this Creamy Chicken Picasso recipe to your favorite Pinterest board for later.


Creamy Chicken Picasso

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

Creamy Chicken Picasso

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

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

  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.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 636 Total Fat: 43g Saturated Fat: 25g Trans Fat: 1g Unsaturated Fat: 14g Cholesterol: 222mg Sodium: 641mg Carbohydrates: 13g Fiber: 2g Sugar: 7g Protein: 49g
© Danelle
Cuisine: Italian / Category: Main Dishes

 

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Who Dished It Up First: Adapted from Kayotic Kitchen.

Filed Under: Chicken and Poultry, Main Dishes

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Reader Interactions

Comments

  1. Theresa

    April 19, 2013 at 1:11 pm

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

    Reply
  2. Cindy

    April 20, 2013 at 5:50 am

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

    Reply
  3. Lori Yates

    April 22, 2013 at 1:35 pm

    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 🙂

    Reply
  4. Deb@CookingOnTheFrontBurner

    April 24, 2013 at 2:25 pm

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

    Reply
  5. foodieportal

    April 29, 2013 at 12:57 am

    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.

    Reply
  6. KathyC

    June 11, 2013 at 2:07 pm

    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

    Reply
  7. Sandra

    August 10, 2013 at 3:25 am

    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.

    Reply
  8. Holly

    September 25, 2013 at 3:17 am

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

    Reply
    • Christine

      October 15, 2013 at 8:44 pm

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

      Reply
      • Danelle

        October 15, 2013 at 8:58 pm

        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.

        Reply
  9. Christin@SpicySouthernKitchen

    October 29, 2013 at 5:56 am

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

    Reply
  10. Sheena @ Hot Eats and Cool Reads

    October 29, 2013 at 8:57 am

    Oh my goodness! This looks so amazing! Pinning!

    Reply
  11. Cara @ Craftdictator

    October 29, 2013 at 7:09 pm

    This looks so delicious! Going over to pin it!

    Reply
  12. Jenn @ We Do Fun Here

    October 29, 2013 at 7:18 pm

    PINNING to make this week–looks so YUMMY! 🙂

    ~ Jenn @ We Do FUN Here

    Reply
  13. Morgan

    October 4, 2014 at 10:39 pm

    This Chicken Picasso was ON POINT!

    Reply
  14. cindy

    April 9, 2015 at 3:00 pm

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

    Reply
  15. Rae

    September 10, 2018 at 5:06 pm

    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!

    Reply
    • Danelle

      September 11, 2018 at 6:45 pm

      Thank you Rae!

      Reply

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