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Every week our dinner table features this dish at least once: my silky chicken with bell peppers in cream sauce. It's my go-to meal when time's tight but I still want something tasty. There's something about tender chicken, colorful peppers and that velvety cream sauce that just makes everyone happy.
A dish nobody can resist
This meal's a total hit with my whole family. You can taste the difference when you skip packaged foods and use only fresh ingredients in every bite. The sweet peppers, juicy chicken pieces and that dreamy creamy sauce make an unbeatable combo.
What goes into my pan
My cooking only uses top-notch ingredients. The chicken needs to be perfectly tender, the bell peppers garden-fresh. Red peppers are my top pick since they add that wonderful sweetness to the sauce. Onions and garlic from my garden create the flavor foundation. The spices and fresh herbs really take everything up a notch.
Getting it just right
I start by cutting chicken into bite-sized chunks - they need to be roughly the same size. The peppers and onions go straight into the hot pan. Once the chicken turns golden, I add my favorite ingredient - tomato paste - which gives the sauce its gorgeous color. The cream brings everything together with amazing smoothness.
Everything homemade and fresh
You won't find any instant products in my cooking. Fresh herbs and spices make food taste a million times better. My special blend of paprika powder, oregano and marjoram makes all the difference. The aroma when everything comes together in the sauce is absolutely incredible.
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A crowd-pleasing family meal
Everyone at home adores this dish, from the youngest to the oldest. The creamy sauce works magic when it coats the pasta. My kids' faces light up whenever they catch that smell coming from the kitchen.
Creating the ultimate sauce
That sauce really makes me proud. Getting the right mix of cream, milk and broth is crucial. Sometimes I throw in extra cream for super richness. On lighter days, I'll use more milk instead, which works great too.
My favorite side options
We usually pair this with tagliatelle since it soaks up the sauce so well. Sometimes I'll cook rice or spaetzle instead. The main thing is having something to mop up that sauce because it's way too good to waste.
Switching things up
I love trying new twists in my kitchen. Sometimes I'll make a veggie version with tofu that soaks up the sauce beautifully. A bit of chili adds some kick. Each variation has its own special charm.
Smart storage tips
Leftovers keep nicely in the fridge. It still tastes amazing even three days later. When reheating, I add a splash of fresh cream to bring back that smooth texture.
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The seasoning secrets
Spices truly make this dish shine. My blend of marjoram, oregano and thyme has been perfected over years. The paprika powder gives that lovely color. I sprinkle fresh parsley right before serving to brighten up the whole dish.
Keeping chicken juicy
A trick my grandma taught me: don't overcook the chicken. Take it out of the pan as soon as it's done. Put it back in the sauce just before serving and it stays wonderfully moist. Getting the timing right makes all the difference.
My trusty cookware
My big frying pan gives everything room to cook properly. The veggies get nice color and the meat cooks evenly. Sometimes I'll grab my deep pot instead, especially when cooking for the whole family.
Kid-approved goodness
The little ones particularly love this meal. The mild seasoning works well for them, and they can't get enough of that creamy sauce. I put extra pepper and chili on the table for the grown-ups. That way everyone gets what they want.
Feast for the eyes
I like to dress up each portion before serving. Some fresh herbs here, colorful pepper strips there. A small dollop of cream on top looks pretty and tastes great too. We eat with our eyes first, after all.
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Plant-based alternative
For my vegan friends, I swap in oat cream instead of dairy. It works surprisingly well and gets just as creamy. Even dedicated meat-eaters barely notice any difference.
The lighter option
When I want something less heavy, I cut back on cream. More milk, less butter - the flavor stays amazing. The spices carry the dish, not the fat. It's a mindful choice that doesn't sacrifice taste.
Feeding a crowd
When the whole family visits, I just double everything. My big pot comes in handy then. Adjusting quantities is super easy. The main thing is making enough because there's never any leftovers with this dish.
Colorful pepper variety
I use several types of bell peppers in my pan. Yellow ones are sweeter, green ones more tangy. This rainbow isn't just pretty to look at - it brings different flavor notes too. It's a treat for both eyes and taste buds.
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Impressive guest dinner
This is my first choice when having friends over. It's easy to prep ahead, doesn't need much work, but still wows everyone. The velvety sauce, the tender meat - people always leave impressed.
Frequently Asked Questions
- → Why do you take the meat out in between?
Pulling the chicken out keeps it from getting dry. Plus, onions and veggies caramelize better on their own.
- → Which kind of bell pepper works best?
Go for red ones. They're sweet, have loads of flavor, and add a nice color too.
- → Can I make this dish ahead?
Sure, just cook it early. The sauce gets thicker when you reheat, so splash in a bit of milk or cream if needed.
- → What can I use instead of cream?
Try using crème fraîche, light cooking cream, or swap in some sour cream for something lighter.
- → How should I cut the meat?
Cut your chicken into cubes about the size of a dice, about 2-3 cm. That way, it cooks even and stays juicy.
Conclusion
Classic style chicken with peppers in a smooth creamy sauce, seasoned with paprika and Mediterranean herbs.