Chicken in Red Pepper Sauce

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  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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4 skinless, boneless chicken breasts (about 8 ounces each)

1 red bell pepper, quartered

2 cups low-sodium chicken broth

1 1/2 pounds green beans, trimmed

Juice of 1/2 lemon

2 tablespoons extra-virgin olive oil

Kosher salt

2 tablespoons sliced almonds

2 cloves garlic, lightly crushed

1 thick slice country bread, cut into cubes (1 1/4 cups)

2 tablespoons capers, drained

2 tablespoons roughly chopped fresh parsley


  1. Put the chicken in a medium Dutch oven or heavy pot and add the bell pepper and chicken broth. Bring to a boil. Cover and reduce the heat to medium low; gently simmer until the chicken is just cooked through, about 12 minutes. Transfer the chicken and bell pepper to a plate using a slotted spoon; let cool. Shred the chicken.
  2. Add the beans to the pot with the broth. Increase the heat to high, cover and cook until crisp-tender, 7 minutes. Transfer the beans to a colander using a slotted spoon, reserving the broth in the pot; rinse under cold water and let drain. Transfer to a medium bowl and toss with the lemon juice, 1 tablespoon olive oil and 1/4 teaspoon salt.
  3. Meanwhile, lightly toast the almonds in a dry skillet over medium heat, 1 to 2 minutes; remove to a plate and set aside. Add the remaining 1 tablespoon olive oil and the garlic to the skillet. Cook until softened, about 1 minute. Add the bread. Cook, stirring often, until golden, about 5 minutes. Transfer the garlic and bread to a blender or food processor along with the bell pepper, 1/2 cup of the warm broth, 1 tablespoon each capers and parsley, and 1/4 teaspoon salt. Puree until smooth; transfer to a large bowl.
  4. Add the chicken to the red pepper sauce; season with salt and toss. Top each serving with the remaining capers and parsley; serve the green beans on the side, sprinkled with the almonds.