A delightful chicken dish featuring tender chicken breasts in a flavorful sweet pepper sauce, enhanced with fresh herbs.
Pat the chicken breasts dry with paper towels and season them with salt and pepper.
Drying the chicken ensures a nice golden crust when seared.
Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook until golden brown on both sides, about 5 minutes per side. Remove the chicken and set aside.
Avoid overcrowding the skillet to ensure even browning.
In the same skillet, add the chopped onion and cook until softened, about 3 minutes. Add minced garlic and cook for an additional minute until fragrant.
Stir frequently to prevent the garlic from burning.
Add the roasted red bell peppers, sugar, and chicken broth to the skillet. Stir to combine and bring to a boil.
Use a wooden spoon to scrape up any browned bits from the skillet for extra flavor.
Return the chicken to the skillet, reduce the heat to medium, and simmer until the chicken is cooked through, about 5 minutes.
Cover the skillet partially to retain moisture while allowing the sauce to reduce.
Remove the chicken from the skillet and tent with foil to keep warm. Increase the heat and simmer the sauce until slightly thickened, about 5 minutes.
Stir occasionally to prevent the sauce from sticking to the skillet.
Off the heat, stir in the butter and fresh basil. Season the sauce with additional salt and pepper to taste.
Adding the butter off heat ensures a smooth and glossy sauce.
Pour the sauce over the chicken and serve immediately. Enjoy your meal!
Garnish with extra fresh basil leaves for a vibrant presentation.
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