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Creamy Chicken Picasso
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!
| Creamy Chicken Picasso | |
| Ingredients |
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 |
Combine 1 or 2 tbsp oil with 1 tbsp butter and lightly brown the chicken. Transfer it to an oven dish and then cook the onion rings until soft and brown. Put the onion on top (and some underneath) the chicken breasts. Next, cook the bell pepper rings until pliable and add them to the oven dish as well. Cook the garlic for 30 seconds, add the water, diced tomatoes and stir well. Add the Italian herb, crumble up the vegetable bouillon cube and season with pepper, salt and a pinch of nutmeg. Pour in 1/2 a cup of cream, combine well and simmer the sauce, over low heat, for 5 minutes. Then pour it all over the chicken and vegetables. Cover the tray with aluminum foil and bake in a preheated oven 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. Serve with pasta and/or crusty bread. |
| Meal type: | main course |
| Servings: | 4 |
| Copyright: | © kayotickitchen.com |
look really great! looks like a taste that warms up, colourful and delish…
I bet some ‘shrooms can’t hurt either.
Looks really good, definitely going to try it
That is one beautiful dish! So appealing and delicious looking.
Cheers,
Rosa
Absolutely beautiful recipe, Kay! I wouldn’t mind the calories for this one, either. Love it!
Oh my! That looks so good! I see some kosher salt in one of the shots! :)
This on is going in my recipe binder!
Me again. Made it today with some leftover chicken stock. Delicious, the kids ate two platefuls.
I also see some kosher salt! Where did you get it from?
@ No-R:
Actually, Spruce Hill was the one who sent it to me :)
I already feel like weeping! Kay, you’re a genius.
Delicious! I made like a casserole with potato cubes.
Thank you Kay!
I ran across this recipe yesterday looking for some ideas for something different to do with chicken. It caught my eye and since I had all the ingredents I made it for supper. WOW! Was it good. Thanks!
P.S. I also threw in some mushrooms and white wine in place of the water.
I love this! Looks very more-ish indeed.
Mmmm looks tasty! I love your pictures of slicing the peppers!
Made this last night and everyone LOVED it. I had to double the recipe because we’re more than four and wanted to have leftovers for work the next day. Really easy and great tasting recipe. My husband loved it so much that he took us all out to get frozen yogurt as a treat.
definitely very delicious and the question raging in this household right now is which is better…this chicken or your meatballs….tough call
What kind of cheese did you use? I can’t decide which melty cheese would be best.
@ Alex:
I always use Gouda cheese. When I want it to really melt I opt for a younger cheese.
What a great dish, I actually have it in the oven for dinner tonight as we speak. I was surprised how easy it was to make.
I have a technical question for you. I also have a food blog and have been searching for a way to make my pictures like yours, in a sort of collage. If you don’t mind me asking what program you use for that? I think it would be a great addition to my blog.
Thank you!
@ Kimberly:
It’s not a program, these are Photoshop actions I made myself. Now and then I’ll make new ones with new laylouts and keep changing them.
I am going to make this for my Mom this weekend. I will let you know how it goes. :) I have a request. Could you please please please include one of your lovely pictures of the finished dish on the printed recipes? How else can I seduce people into wanting me to cook it? :)
@ Kait:
Sorry it took me a little while to get back to you on this but I had them check out if it was doable and unfortunately it’s not.
I made this the other night and used mozzarella for my melting cheese. It was AMAZING! We finished off the leftovers last night and both agreed this is definitely a dish that will show up on our menu again! So glad I found it! :)
Please, people, the majority of you don’t cook the recipe before you make a comment. It would be nice if the recipe was critiqued.
Lord no, this is not a business, it’s a personal blog. It’s supposed to be fun, including the comment section. Anything goes. Even for those who don’t cook the recipe. It would be kind of odd to expect people only to comment if they cook the recipe.
I have to agree with comment 24. It is only helpful if people comment on their success of the recipe. All the photos are great. Goes without saying but not helpful to those wanting to try out the recipe.