This totally irresistible and colorful chicken recipe is so not low-fat. But I really didn’t care this time; it’s that good. I saw this in a Dutch cooking magazine while waiting in line at the supermarket. Their recipe used pork, I think. I had to work from memory, so I’m pretty sure it’s different from the original recipe but nonetheless delicious.
I’ve said it before and I’ll say it again; if I’m going to ingest this much fat and calories in one sitting, it better be something pretty darn good, special and delicious. This recipe is, trust me.
There are loads of bell peppers in this but somehow the pepper flavor is remarkably subtle and not at all overpowering. That really surprised me, especially because I’m no die-hard pepper lover. Heck, it took me a decade to stop gagging from the scent alone.
The chicken is super tender, the creamy tomato sauce is to die for and it’s all topped with gooey melted cheese. Simply divine. I know you’re gonna love this recipe. I just know you will!
Ingredients:
4 chicken breasts
2 medium onions
3 bell peppers
2 large garlic cloves
14oz can diced tomatoes (pomodori)
1 vegetable bouillon cube
grated cheese (melting cheese)
1 tbsp Italian herbs
1/2 cup water
1/2 cup cream
2 tbsp oil
1 tbsp butter
pinch nutmeg
pepper
salt
Directions:
The peppers, I opted for one of each color. It looks so colorful. Hence the name Creamy Chicken Picasso.
Turn the bell peppers into rings. Make sure you remove all the seeds first, just yank ‘em out.
Slice the onions in half rings.
Three images of me grating garlic. Overkill, right? I know, I know. But, come on, let me have my kicks!
Season the chicken with salt and pepper.
I’ve combined 1 1/2 tbsp oil with 1 tbsp butter. Contrary to what you might think this does not raise the smoke point—major misconception—but it will give a richer flavor to your dish.
Lightly brown the chicken.
Nothing major, just a light tan. Transfer the chicken to an oven dish.
Add the onion to the skillet. I didn’t use more oil or butter, in case you were wondering.
Once the onion rings are all soft and yummy, you transfer them to the oven dish as well. Make sure there’s also onion underneath the chicken.
Time for the bell peppers to get a slight tan. Cook them until they’re slightly pliable and add them to the oven dish as well. Get some underneath the chicken!
Add the grated garlic to the skillet and cook for 30 seconds before pouring in the water and diced tomatoes.
Stir well. If you’re anything like me you’ll be stirring with tongs as well. Can’t help myself, it’s a bad habit.
Add the Italian herbs. Crumble up the vegetable bouillon cube and season with pepper, salt and a pinch of nutmeg.
Pour in half a cup of cream.
Stir to combine. I tasted it to check the seasoning and see if it needed anything else. It didn’t. It was perfect like this.
Simmer the sauce, over low heat, for 5 minutes. Pour it all over the chicken and vegetables. Cover the tray with aluminum foil.
Place the chicken in a preheated oven and bake at 400F (200C) for 30 minutes.Once those 30 minutes are up, grate some good melting cheese. Sprinkle it all over the chicken and place it back in the oven, uncovered, for another 15 minutes. Until the cheese has melted.
Serve it with spaghetti and/or crusty bread. Then eat it and weep!
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