Best 6 Chicken In Red Sauce Recipes

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**Tantalize Your Taste Buds with Our Delectable Chicken in Red Sauce Recipes**

Indulge in a culinary journey with Alice's Recipes' enticing collection of Chicken in Red Sauce recipes. From the classic Italian Chicken Parmesan to the vibrant Spanish Chicken in Tomato Sauce, each recipe promises an explosion of flavors that will tantalize your taste buds and leave you craving for more. With a variety of cooking techniques, including baking, frying, and stewing, our recipes cater to every preference and skill level. Whether you're a seasoned chef or just starting out in the kitchen, we've got you covered. Get ready to embark on a culinary adventure with our tantalizing Chicken in Red Sauce recipes, and experience the magic of homemade goodness.

Here are our top 6 tried and tested recipes!

CHICKEN AND RED WINE SAUCE



Chicken and Red Wine Sauce image

A simple red wine sauce with brown sugar, garlic, paprika, salt, and pepper makes this dish simply yummy! Braised chicken breasts, brazenly good taste.

Provided by Robin

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 55m

Yield 12

Number Of Ingredients 7

1 tablespoon olive oil
1 tablespoon minced garlic
3 pounds skinless, boneless chicken breast halves
1 tablespoon paprika
1 cup brown sugar
1 cup red wine
salt and pepper to taste

Steps:

  • Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
  • Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.

Nutrition Facts : Calories 213.8 calories, Carbohydrate 19 g, Cholesterol 58.6 mg, Fat 3.5 g, Fiber 0.2 g, Protein 22.2 g, SaturatedFat 0.8 g, Sodium 248 mg, Sugar 18 g

CHICKEN WITH RED PEPPER SAUCE



Chicken with Red Pepper Sauce image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 16

6 chicken breast fillets, flattened to 1/4-inch-thick
3 tablespoons olive oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon Italian seasoning
2 tablespoons salted butter
1 tablespoon olive oil
1/2 large onion, finely diced
3 cloves garlic, minced
1 jar (15.5 ounces) roasted red peppers, drained and roughly chopped
1 to 2 cups vegetable or chicken broth
1/2 teaspoon kosher salt, more to taste
Freshly ground black pepper
1/2 cup heavy cream (or more to taste)
One 4-ounce chunk Parmesan, to shave
2 tablespoons finely minced parsley

Steps:

  • For the chicken: Put the chicken in a resealable bag. Add the olive oil, salt, pepper and Italian seasoning to the bag and smush everything together. Seal and refrigerate.
  • For the red pepper sauce: Melt the butter and add the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saute for 2 to 3 minutes or until starting to soften. Add the red peppers and cook for 2 to 3 minutes, until hot.
  • Add the broth (if you like a thicker sauce only add 1 cup broth, for a thinner sauce add 2 cups broth), salt and pepper and stir until heated. Splash in the cream.
  • Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers). You can serve the sauce right away or cool it and bag it up.
  • When ready to cook, heat a grill pan over medium-high heat and grill the chicken until cooked through, about 4 minutes a side.
  • Heat up the red pepper sauce in a pan. Serve everyone a piece of chicken, spoon some sauce over each piece, and garnish with Parmesan shavings and a sprinkling of parsley. Serve with roasted vegetables alongside.

CHICKEN IN RED PEPPER SAUCE



Chicken in Red Pepper Sauce image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 skinless, boneless chicken breasts (about 8 ounces each)
1 red bell pepper, quartered
2 cups low-sodium chicken broth
1 1/2 pounds green beans, trimmed
Juice of 1/2 lemon
2 tablespoons extra-virgin olive oil
Kosher salt
2 tablespoons sliced almonds
2 cloves garlic, lightly crushed
1 thick slice country bread, cut into cubes (1 1/4 cups)
2 tablespoons capers, drained
2 tablespoons roughly chopped fresh parsley

Steps:

  • Put the chicken in a medium Dutch oven or heavy pot and add the bell pepper and chicken broth. Bring to a boil. Cover and reduce the heat to medium low; gently simmer until the chicken is just cooked through, about 12 minutes. Transfer the chicken and bell pepper to a plate using a slotted spoon; let cool. Shred the chicken.
  • Add the beans to the pot with the broth. Increase the heat to high, cover and cook until crisp-tender, 7 minutes. Transfer the beans to a colander using a slotted spoon, reserving the broth in the pot; rinse under cold water and let drain. Transfer to a medium bowl and toss with the lemon juice, 1 tablespoon olive oil and 1/4 teaspoon salt.
  • Meanwhile, lightly toast the almonds in a dry skillet over medium heat, 1 to 2 minutes; remove to a plate and set aside. Add the remaining 1 tablespoon olive oil and the garlic to the skillet. Cook until softened, about 1 minute. Add the bread. Cook, stirring often, until golden, about 5 minutes. Transfer the garlic and bread to a blender or food processor along with the bell pepper, 1/2 cup of the warm broth, 1 tablespoon each capers and parsley, and 1/4 teaspoon salt. Puree until smooth; transfer to a large bowl.
  • Add the chicken to the red pepper sauce; season with salt and toss. Top each serving with the remaining capers and parsley; serve the green beans on the side, sprinkled with the almonds.

Nutrition Facts : Calories 464 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 166 milligrams, Sodium 583 milligrams, Carbohydrate 23 grams, Fiber 6 grams, Protein 58 grams

CHICKEN AND RED WINE SAUCE



Chicken and Red Wine Sauce image

I don't remember where I got this recipe. But was looking for something to do with some red wine I had left over and found this.A simple red wine sauce with brown sugar, garlic, paprika, salt, and pepper makes this dish simply yummy!

Provided by MARIA MAC

Categories     Chicken Breast

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
1 tablespoon minced garlic clove
3 lbs boneless skinless chicken breasts
1 tablespoon paprika
1 cup brown sugar
1 cup red wine
salt and pepper

Steps:

  • Heat oil in a large skillet over medium high heat.
  • Cook garlic in oil until tender.
  • Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
  • Drain oil from skillet.
  • Sprinkle chicken with paprika and 1 cup brown sugar.
  • Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.

RED CHICKEN



Red Chicken image

This recipe was given to me by a friend of my mother. I made it once for my inlaws and ever since then I have had to make it at least once every two months. They love it... I sometimes use chicken thighs for this recipe instead of a whole chicken cut into portions.

Provided by Tanya Metelerkamp

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h30m

Yield 8

Number Of Ingredients 14

1 cup all-purpose flour
salt and ground black pepper to taste
1 whole chicken, cut into pieces
1 tablespoon butter
1 onion, chopped
1 cup tomato sauce
½ cup water
3 ½ tablespoons chutney
3 ½ tablespoons white sugar
3 ½ tablespoons distilled white vinegar
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 teaspoon ground dry mustard
1 dash hot pepper sauce (such as Tabasco®), or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Place flour, salt, and black pepper into a resealable plastic zipper bag, close the bag, and shake several times to mix. Place chicken pieces into the bag, a few at a time, and shake to coat with seasoned flour; place chicken into the prepared baking dish.
  • Heat butter in a skillet over medium heat, and cook the onion until translucent, about 5 minutes. Sprinkle the onion over the chicken pieces. Mix together the tomato sauce, water, chutney, sugar, vinegar, Worcestershire sauce, paprika, ground mustard, and hot pepper sauce in a bowl until the sugar dissolves. Pour the sauce over the onion and chicken.
  • Bake in the preheated oven until the sauce is bubbling, the chicken is no longer pink inside, and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 384.8 calories, Carbohydrate 28.6 g, Cholesterol 90 mg, Fat 16.2 g, Fiber 1.9 g, Protein 30 g, SaturatedFat 4.9 g, Sodium 278.9 mg, Sugar 10.8 g

CHICKEN SIMMERED IN RED CHILE SAUCE



Chicken Simmered in Red Chile Sauce image

Make and share this Chicken Simmered in Red Chile Sauce recipe from Food.com.

Provided by justcallmetoni

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breasts
2 tablespoons olive oil
2 tablespoons butter
2 dried red chilies (such as Guajillo or New Mexican Red)
2 cloves garlic, chopped
1 small onion, chopped
2 corn tortillas
1 1/2 cups chicken stock
1 teaspoon sea salt
1/2 cup shredded monterey jack cheese
1/2 cup fresh cilantro stem

Steps:

  • Preheat oven to 350º.
  • Heat olive oil in frying pan and brown chicken breasts on both sides.
  • Remove from pan and place in oven proof baking dish.
  • Open dried chiles, remove and discard seeds and stem.
  • (Seeds are removed to prevent burning) Cut chiles into pieces.
  • Melt butter in frying pan.
  • Lightly sauté chiles in butter.
  • Add chopped onions and garlic.
  • Tear tortillas into pieces and add to pan.
  • (The tortillas help to thicken sauce.) Sauté until ingredients are lightly browned.
  • Add chicken stock and salt and simmer until ingredients are soft.
  • Remove from heat and cool sauce to room temperature.
  • Transfer cooled sauce to blender and blend until smooth.
  • Pour sauce over chicken breasts.
  • Bake at 350º for 20-25 minutes or until chicken is done.
  • Remove from oven, top with shredded jack cheese and garnish with sprigs of cilantro.
  • Bake a few additional minutes to melt cheese if necessary.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
  • Don't overcrowd the pan. If you add too much chicken to the pan, it will not cook evenly and will end up dry and tough.
  • Cook the chicken over medium heat. This will help to prevent the chicken from burning and will allow it to cook through evenly.
  • Use a variety of spices and herbs. This will add flavor and depth to your dish.
  • Do not overcook the chicken. Overcooked chicken is dry and tough. Cook the chicken until it is just cooked through, then remove it from the heat.
  • Let the chicken rest before serving. This will allow the juices to redistribute throughout the chicken, making it more tender and flavorful.

Conclusion:

Chicken in red sauce is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover chicken, and it can also be made with fresh chicken breasts or thighs. The red sauce is flavorful and tangy, and it pairs perfectly with the tender chicken. Serve chicken in red sauce over pasta, rice, or mashed potatoes, and enjoy!

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