Poached Chicken Breast with Roasted Pepper Sauce

Name: Poached Chicken Breast with Roasted Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups chicken broth; Zest from 1/2 lemon; 1 lemon, juiced; 1/2 cup frozen chopped onions, thawed; 1 Spanish seasoning packet (recommended: McCormick Recipe Inspirations Spanish Chicken Skillet); 4 boneless skinless chicken breasts, rinsed and patted dry; 1 (12-ounce) jar roasted red peppers, with liquid; Salt and freshly ground pepper; Lemony Rice, for serving, recipe follows; 2 cups low-sodium chicken broth; 2 tablespoons olive oil; 2 (3.8-ounce) boxes whole grain chicken and herb flavored rice (recommended: Rice a Roni Chicken and Herb Classico Savory Whole Grain Blends); 1/2 cup white wine; Zest from 1/2 lemon; 1 lemon, juiced

Servings: persons

3 cups chicken broth
Zest from 1/2 lemon
1 lemon, juiced
1/2 cup frozen chopped onions, thawed
1 Spanish seasoning packet (recommended: McCormick Recipe Inspirations Spanish Chicken Skillet)
4 boneless skinless chicken breasts, rinsed and patted dry
1 (12-ounce) jar roasted red peppers, with liquid
Salt and freshly ground pepper
Lemony Rice, for serving, recipe follows
2 cups low-sodium chicken broth
2 tablespoons olive oil
2 (3.8-ounce) boxes whole grain chicken and herb flavored rice (recommended: Rice a Roni Chicken and Herb Classico Savory Whole Grain Blends)
1/2 cup white wine
Zest from 1/2 lemon
1 lemon, juiced

1
In high-sided skillet over medium-low heat, bring the broth to a simmer.
2
Add the lemon zest, lemon juice, onions and seasoning packet and stir to combine.
3
Add the chicken to the skillet and cover.
4
Simmer on low until the chicken is cooked through, about 20 minutes.
5
Remove the chicken from the skillet when cooked through.
6
Slice in 1/2-inch thick slices.
7
Add the peppers with their liquid to a blender along with 1/3 cup of the poaching liquid.
8
Puree until smooth.
9
If it is too thick, slowly add additional poaching liquid until desired consistency.
10
Season with salt and pepper.
11
Transfer to a small pot and bring to a simmer.
12
Serve the chicken topped with the roasted pepper sauce and alongside the Lemony Rice.
13
In a large saucepan over low heat, combine the chicken broth and olive oil and bring to a simmer.
14
Add the lemon zest, lemon juice, rice, 1 of the rice seasoning packets and the wine.
15
Cover and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes.

843

kcal

Calories

Fat

Carbs

141

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 cups chicken broth, Zest from 1/2 lemon, 1 lemon, juiced, 1/2 cup frozen chopped onions, thawed, and more.

Yes, Poached Chicken Breast with Roasted Pepper Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!