Poached Chicken Breast with Roasted Pepper Sauce

Total Time:
1 hr 15 min
15 min
1 hr

4 servings

  • 3 cups chicken broth
  • Zest from 1/2 lemon
  • 1 lemon, juiced
  • 1/2 cup frozen chopped onions, thawed
  • 1 Spanish seasoning packet (recommended: McCormick Recipe Inspirations Spanish Chicken Skillet)
  • 4 boneless skinless chicken breasts, rinsed and patted dry
  • 1 (12-ounce) jar roasted red peppers, with liquid
  • Salt and freshly ground pepper
  • Lemony Rice, for serving, recipe follows
  • Lemony Rice:
  • 2 cups low-sodium chicken broth
  • 2 tablespoons olive oil
  • 2 (3.8-ounce) boxes whole grain chicken and herb flavored rice (recommended: Rice a Roni Chicken and Herb Classico Savory Whole Grain Blends)
  • 1/2 cup white wine
  • Zest from 1/2 lemon
  • 1 lemon, juiced
  • In high-sided skillet over medium-low heat, bring the broth to a simmer. Add the lemon zest, lemon juice, onions and seasoning packet and stir to combine. Add the chicken to the skillet and cover. Simmer on low until the chicken is cooked through, about 20 minutes. Remove the chicken from the skillet when cooked through. Slice in 1/2-inch thick slices.

  • Add the peppers with their liquid to a blender along with 1/3 cup of the poaching liquid. Puree until smooth. If it is too thick, slowly add additional poaching liquid until desired consistency. Season with salt and pepper. Transfer to a small pot and bring to a simmer.

  • Serve the chicken topped with the roasted pepper sauce and alongside the Lemony Rice.

Lemony Rice:
  • In a large saucepan over low heat, combine the chicken broth and olive oil and bring to a simmer. Add the lemon zest, lemon juice, rice, 1 of the rice seasoning packets and the wine. Cover and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes.

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    This recipe is featured in:

    Healthy Weeknight Dinners