Pollo Picante Recipe with Garlic & Red Pepper Sauce

pollo picante

Some nights call for fancy flavors that feel both fancy and comforting, transporting you straight to a cozy Italian trattoria.

Tonight, I’m sharing my version of this classic chicken dish, tender butterflied chicken breasts nestled in a vibrant sauce of sweet red peppers, aromatic garlic, and white wine.

With just a handful of high-quality ingredients and simple pan techniques, this recipe yields restaurant-worthy results in your kitchen.

The combination of caramelized peppers, fragrant garlic, and wine reduction creates layers of flavor that make every bite feel like a special occasion, perfect for impressing guests or treating your family to something extraordinary.

Ingredients You’ll Need

For the Chicken:

  • 4 chicken breasts
  • 6 tbsp olive oil
  • Salt and pepper, to taste

For the Sauce:

  • 3 red bell peppers, finely sliced
  • 3 tbsp garlic cloves, peeled and sliced
  • 300ml chicken stock
  • 150ml white wine
  • 150ml fresh parsley, roughly chopped

Recipe Notes

Information Details
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Category Dinner / Main Course
Method Pan-seared
Cuisine Italian-inspired
Yield 4 servings

How to Make Pollo Picante: Step by Step!

This recipe was refined through countless dinner parties to achieve the perfect balance of tender chicken and rich, flavorful sauce.

No complicated techniques needed, just one pan and the magic of proper searing and deglazing. Let’s make this tasty dish the star of tonight’s dinner!

Step 1: Butterfly and Season the Chicken

seasoning-chicken-breast

Start by butterflying my chicken breasts, which means cutting them horizontally almost all the way through and opening them like a book.

This creates even thickness for perfect cooking. I place them in a bowl and season generously with salt, pepper, and 4 tablespoons of olive oil, making sure every surface is well-coated.

Pro Tip: Butterfly chicken breasts cook more evenly and faster. If you’re unsure about the technique, ask your butcher to do it for you.

Step 2: Sear the Chicken

searing-chicken-breast

Heat the frying pan over medium-high heat and add the remaining 2 tablespoons of olive oil. Once it’s shimmering, carefully place the seasoned chicken in the pan and sear for a couple of minutes on each side until golden brown.

Then, remove the chicken from the pan and set it aside; it will finish cooking later in the sauce.

Pro Tip: Don’t move the chicken while searing. Let it develop a proper golden crust for maximum flavor and beautiful presentation.

Step 3: Cook the Peppers and Garlic

julliene-red-bell-pepper

In the same pan with all those delicious browned bits, add the finely sliced red peppers and garlic. Cook them for 10 minutes, stirring occasionally, until the peppers are softened and sweet.

Then add half of the chicken stock to deglaze the pan, scraping the bottom with a spoon to lift off all those caramelized bits that add incredible flavor.

Pro Tip: Take your time with the peppers – properly caramelized peppers are the heart of this dish’s amazing flavor.

Step 4: Build the Wine Sauce and Finish the Chicken

cooking-chicken-in-wine

Add the remaining chicken stock and white wine to the pan, bringing everything to a gentle simmer. The kitchen fills with the most incredible aroma!

Nestle the seared chicken back into the pan and cook for 2 minutes, then flip it over and cook for another 2 minutes. By this time, the sauce has reduced beautifully, and the chicken is perfectly cooked through.

Pro Tip: Keep the simmer gentle to prevent the wine from becoming harsh and to ensure the chicken stays tender.

Step 5: Serve with Style

served-pollo-picante

Season the sauce to taste with salt and pepper, then sprinkle everything with the roughly chopped fresh parsley.

The bright green herbs against the golden chicken and red pepper sauce create such a beautiful presentation, and the fresh parsley adds the perfect finishing touch to all those rich flavors.

Pro Tip: Add parsley just before serving to maintain its bright color and fresh flavor – don’t let it cook in the sauce.

Nutrition Facts

This easy and fancy dish provides lean protein with plenty of vegetables, creating a delicious yet healthy meal!

Nutrition Information Per Serving
Calories 385
Protein 42g
Fat 18g
Carbs 12g
Sugar 8g
Sodium 520mg

Note: These are approximate values. The exact nutrition depends on your specific ingredients and portions. The wine adds minimal calories, as most alcohol cooks off during reduction.

Storage & Reheating Secrets

This chicken dish keeps beautifully, and the flavors actually deepen overnight, making it perfect for meal prep or entertaining prep!

  • Refrigerate: Store leftovers in airtight containers in the fridge for up to 3 days. The peppers and sauce maintain their wonderful texture and flavor.
  • Freezing: Freeze portions without the fresh parsley for up to 2 months. Add fresh herbs when reheating for the best flavor and appearance.
  • Reheating magic: Gently reheat the sauce on the stovetop with a splash of chicken stock to restore its consistency. In the microwave, cover the chicken, and heat it at 70% power to prevent it from drying out.
  • Make-ahead tip: I can prepare this completely and refrigerate it, then reheat it when guests arrive; it actually tastes even better the next day.

Make It Your Own: Quick Swaps!

wine-options

I keep this recipe exciting by adapting it based on what I have available and my family’s preferences:

  • Wine Variations: Dry white wine works best, but I’ve used Sauvignon Blanc, Pinot Grigio, or even a splash of dry sherry with beautiful results. If avoiding alcohol, extra chicken stock with a splash of white wine vinegar works too.
  • Pepper Options: While red bell peppers are classic, I’ve made this with yellow or orange peppers for different color combinations. A mix of colors creates a stunning presentation for dinner parties.
  • Herb Swaps: Fresh basil, oregano, or thyme can replace or complement the parsley. Each herb brings its Mediterranean character to the dish.
  • Protein Alternatives: This technique works wonderfully with pork tenderloin or even thick fish fillets, such as halibut, although cooking times may vary slightly.

Delicious Duos that Go with Chicken and Red Peppers

When I serve this tasty chicken dish, I choose sides that complement the Mediterranean flavors while providing satisfying textures and colors:

Creamy Risotto

parmesan-risotto

Make a simple Parmesan risotto that soaks up the beautiful wine sauce perfectly. The creamy rice provides a luxurious base that makes this feel like a true Italian restaurant experience. Stir in fresh herbs like thyme or basil at the end for extra Mediterranean flair.

Roasted Garlic Potatoes

roast-potatoes

Roast baby potatoes with olive oil, rosemary, and garlic until golden and crispy. They add satisfying heartiness while echoing the garlic flavors in the main dish. A sprinkle of coarse sea salt just before serving brings out their natural sweetness beautifully.

Simple Arugula Salad

arugula-salad

Dress peppery arugula with lemon vinaigrette and shaved Parmesan. The fresh, slightly bitter greens provide a perfect contrast to the rich, sweet pepper sauce. Add toasted pine nuts or cherry tomatoes for extra color and texture.

Crusty Italian Bread

focacia-bread-with-garlic-butter

Warm, crusty bread is essential for sopping up every drop of that incredible sauce. I love serving focaccia or ciabatta alongside this dish for the complete Italian experience. Brush the bread with garlic butter and warm it in the oven for an extra special touch.

Make Tonight Memorable, Start Here!

What began as my attempt to recreate a memorable restaurant meal has become one of my go-to recipes for date nights and dinner parties.

The way the kitchen fills with the aroma of garlic, peppers, and wine never fails to set the perfect mood.

This chicken dish represents everything I love about Italian-inspired cooking: simple, quality ingredients changed into feasts through proper technique.

Ready to bring some Italian experience to your dinner table?

Give this chicken and red pepper recipe a try tonight. Let those beautiful flavors develop while you set the mood with some good music and a glass of wine.

Have you made wine-based sauces before? Drop a comment below and let me know which wine you’re planning to use, or share your favorite chicken dishes.

Frequently Asked Questions

Can I Use Chicken Thighs Instead of Breasts?

Absolutely! Thighs will stay more tender and add an extra layer of flavor. Increase the cooking time slightly and ensure they reach an internal temperature of 165°F.

What if I Don’t Have White Wine?

You can substitute with additional chicken stock, plus a splash of white wine vinegar or lemon juice, for added acidity. The flavor will be different but still delicious.

Can I Make This Ahead for Entertaining?

Yes! This dish actually improves when made a day ahead. Cool completely, refrigerate, then reheat gently before serving.

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