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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 |
53 Comments »
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@Linda:
Somehow I personally never look at comments when I try a recipe. Recently tried one that had over a thousand positive comments and I thought the recipe was terrible.
Taste is purely subjective and again; this is a personal blog that just happens to have recipes for home cooking in it as well. If people want to comment on a recipe without having made the recipe, that’s absolutely fine. The comments they leave are mostly for me, and that’s the way I like it.
I agree with Kay. This is a blog and not a food community. If you’re looking for critiqued recipes where the comments are all about the recipes, go to allrecipes.com, epicurious or one of the other food communities.
It’s kind of rude to try and dictate what the comment section in someone else’s blog should be about, ladies.
What a lovely dish!
just made it last night, and YUMMMM.
so easy and so good.
Oh oh, wat zie ik daar! Een gietijzeren pan! Ik zoek er al heel lang één, waar heb je die vandaan?
Ik ga dit recept trouwens morgen maken, ben benieuwd! Ziet er in elk geval verukkelijk uit.
Thanks for the great recipe! I made it last night and just changed it slightly because I had only one pepper left and added a leftover zuchinni I had in the fridge. It was very good, my boyfriends loved it as well! We had it with penne and some cucumber salad.
This looks incredible, we’ll be making this soon :D
I made this tonight for dinner and everybody in my family liked it. It was very simple to prepare and delicious. The consistency was much thinner than I expected-I was expecting thick and creamy and this sauce was very thin and runny-but still quite delicious. I followed the recipe exactly but mine doesn’t look thick like the pictures… We will make again but I’ll be thinking of ways to thicken it up.
Hi Sharna,
Glad you liked it. If the sauce was too thin to your liking, you probably should have let it simmer a bit longer, that reduces the liquid and thickens it up though I must say it’s not supposed to be a really thick sauce. It’s more to coat the pasta.
Thanks Kay! I”ll try that next time-it was really good! My kids are generally suspicious of any dish that is even remotely like a casserole (with ingredients all in one dish) and they both gave it a thumbs up. Your photos are beautiful, btw!
I just made this tonight and it was amazing! The flavor was so tasty my husband said it was very good even my 1 year old ate some =). I did add mushrooms and instead of water I added chicken broth and omit the bouillon cube. Thank you for a great recipe, this one is a keeper.
Just made this tonight and loved it! My husband even loved it and he is usually rolling his eyes when I put ANOTHER cream sauced dish I found on the internet in front of him! :)
I saw someone commented on their sauce being thin and thought I would mention that I dredged my chicken in a little flour before cooking it which then ended up transferring to the onions, peppers, sauce etc. I think it thickened it a bit. Wouldn’t say it was “thick” but not too thin. :) Thanks for posting this!
I made this last week and it was delicious. So, therefore, I am making it again tonight. It is a really cold day here and this sounds comforting.
What sides go well with this dish…thinking about making it tomorrow night. Thanks!
Made this for dinner tonight. It was so YUMMY! I can see it being great with pork too. Thanks for posting this!
I was perusing recipe today and found this one. It looked and sounded appealing and I had all ingredients on-hand. However, there was a minor change I made in this recipe. As I checked the seasoning of tomatoes, as directed in the recipe, it was a bit savory for my taste. So, I added a tablespoon of sugar to tame the tomatoes. It ended up great! A definite go-to recipe. Thanks for sharing.
delicious!!!
My sauce was also really runny and didnt hold much flavor.. I used a different brand of diced tomoatoes but that couldnt have been it.. I let it simmer a good bit too. It tasted better before I put it in the oven. Not sure what happened!
Well THIS is absolutely delicious. Tried it, can recommend. Thanks for the idea!
I made this for dinner last night and it was really good. Chicken stayed nice and tender. Mine didn’t look as pretty as the picture but it was delicious. I served it over spaghetti squash and it was a big hit with my family. Oh…also I only used green peppers because that’s what I could get at the farm stoopsstoops at but I don’t think it made a big difference,
I made this for dinner last night and my husband and I both agree that it was the best thing that I’ve EVER made!! And it was so cheap and easy. This might be something that we make every week from now on!!
Made it tonight I think it needs more flavor I used more Italian spices but it still was kind of tasteless. If I make it again I will ramp up rather garlic and spices.
Hello, I came across your recipe, I have never used cream before. What kind of cream and where could you find it in the grocery store.
So this is the first recipe I made from your blog and we absolutely loved it!!! Amazing and so easy! Loved it the next day too.
Also love that you posted it the day my daughter was born :)
I was very pleased with this recipe. I prepared the dish and put it in the fridge until I was ready to start dinner. The chicken was very moist (a plus). I served this dish with artichoke mashed potatoes. I will cook this again. Thanks for the post!
I made this tonight and can’t wait to taste it! Easy Easy Easy! I had fresh spinach so I added it to peppers! can’t wait to gobble it up!
Would a tea spoon of chilli be ok to add to this recipe as I like spicy food? Would this work? Also, rice or pasta?
Thanks