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3.39 from 13 votes

Keto Chicken with Roasted Red Pepper Sauce

This Keto Chicken recipe with Roasted Red Pepper Sauce is perfect for a low carb ketogenic diet over low carb noodles with Fresh from Florida Red Peppers 
Prep Time12 mins
Cook Time15 mins
Total Time27 mins
Course: Dinner
Cuisine: Italian
Keyword: Chicken, Red Peppers, Roasted Peppers
Servings: 2 people
Calories: 577kcal
Author: Aprilgolightly


  • chicken breasts boneless skinless
  • 2 Red Peppers seeded, roasted
  • 1 tsp Italian Seasoning
  • 1 tbsp avocado oil
  • 1/2 tbsp garlic minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup heavy cream
  • 1 tsp cheese
  • 1 tbsp basil fresh, sliced


  • Start by roasting the red pepper in the oven. 
  • Turn on the broiler on your oven. Cut the top off each pepper, and pull out the seeds. Discard the seeds and the top.
  • Cut the peppers in half, and lay skin side up on a baking sheet lined with foil.
  • Broil until skins are black which should take about 10 minutes.
  • Remove peppers from oven. 
  • Put the peppers in a bowl and cover for about 10 minutes to make it easier to take off the skin. Remove the skin.
  • Combine roasted red peppers, 1/2 teaspoon Italian seasoning, avocado oil, 1/2 teaspoon garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a food processor or blender Pulse until smooth.
  • Slice the chicken in half lengthwise making the breasts into cutlets.
  • Place the chicken between two pieces of saran wrap. Use the flat part of the meat tenderizer to pound the chicken flat.
  • Use the avocado oil to grease a large skillet.
  • Season chicken with remaining 1/2 teaspoon Italian seasoning.
  • Cook chicken in the skillet over medium heat for 6 minutes on each side until cooked thoroughly and lightly browned on the outside.
  • Transfer to a plate and cover to keep them warm.
  • Add the red pepper mixture to the pan and stir over medium heat 3 minutes until hot.
  • Then, add in the heavy cream and stir until creamy and combined.
  • Add chicken and toss in the sauce to coat.
  • Remove the chicken from the pan and plate over pasta.
  • Garnish with cheese and fresh basil and serve.


Sodium: 886mg | Calcium: 90mg | Vitamin C: 155.3mg | Vitamin A: 4740IU | Sugar: 5g | Fiber: 2g | Potassium: 1131mg | Cholesterol: 228mg | Calories: 577kcal | Saturated Fat: 16g | Fat: 36g | Protein: 51g | Carbohydrates: 10g | Iron: 1.7mg