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Chicken with Red Pepper Cream Sauce


"I've been making this for my family for years and they love it! You can substitute cream or half and half for the evaporated milk and reduce the sour cream if you want a richer recipe. I always serve this over pasta."
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45 m servings 639 cals
Original recipe yields 4 servings

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  1. Heat 1 tablespoon olive oil in a skillet over medium heat, and saute the onion, mushrooms, and garlic until onions are tender. Remove from skillet and set aside.
  2. Heat remaining olive oil in the skillet over medium heat, and cook the chicken and turkey bacon until chicken juices run clear and bacon is browned and crisp. Return the onion mixture to the skillet, mix in the peas, and reduce heat to low. Simmer, stirring occasionally, while preparing the red pepper and sour cream sauce.
  3. In a small saucepan over medium heat, heat the roasted red peppers and oil until heated through.
  4. In a bowl, mix the sour cream and evaporated milk. Heat in the microwave on High for 1 minute, or until heated through.
  5. In a blender or food processor, blend the red peppers and the sour cream mixture until smooth. Pour over the chicken mixture in the skillet.

Nutrition Facts

Per Serving: 639 calories; 31.1 g fat; 27.8 g carbohydrates; 37.2 g protein; 106 mg cholesterol; 462 mg sodium. Full nutrition

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Read all reviews 14
  1. 18 Ratings

Most helpful positive review

Pretty good, but mine came out super greasy...and that was after using peppers packed in water instead of oil! Next time I'd cook the bacon separate from the chicken so that it could crisp bett...

Most helpful critical review

I was very disappointed with this recipe. It wasn't that it tasted bad. It was just incredibly bland and boring. Even my husband, who LOVES bland food, wasn't crazy about this one - mainly be...

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Least positive

Pretty good, but mine came out super greasy...and that was after using peppers packed in water instead of oil! Next time I'd cook the bacon separate from the chicken so that it could crisp bett...

I left out the peas because... well I don't like peas! Very tasty recipe, but I found it difficult to get the bacon to crisp in the same pan as the chicken and had to remove it and fry it in a ...

This recipe was easy to make and very good. We changed it a bit by serving it over bow tie pasta. I thought it was a little bland (this may have been the peppers I used) so next time I'll kick...

This was an easy dinner to put together. Though I did make some changes, rather than oil packed red peppers, I used fresh and roasted them myself, a much better flavor than oil packed and I used...

This was pretty good. Husband and I both agreed that it needed a lot more garlic. I was worried about the peas, but they fit the dish fine. I agree with PP who said that it's hard to crisp the b...

Awesome, EASY, and an overall excellent choice! I made this last night and my boyfriend and I loved it! I substituted garlic powder for fresh garlic and used equal parts of sour cream and half...

we thought this recipe was wonderful. we substituted cream for the evaporated milk ( we like it fatty). we also used the red peppers packed in water. at the end we topped it off with parmesan ch...

This was nice. Needed a little extra seasoning and some time to simmer on the stove. Thanks for sharing, I'm always looking for new things to do with roasted red peppers.

I would have given this 4 1/2 stars but decided to give 5 stars because it is a wonderful recipe as is or for adapting to personal tastes. Cook the bacon (I used regular pork bacon) separately,...