Our family loves this roasted chicken breast and roasted red pepper and basil, both cooked gently in citrus soup. I’ve been looking for new ways to cook chicken breasts and this recipe is perfect for you!
The kitchen staple in our home is always a can of roasted red peppers. They are so versatile, colorful and full of flavor, perfect for everything from salads and sandwiches to dips and casserole dishes. In fact, one of the jars inspired the creation of this recipe. Their bright red color makes this dish really popular!
In addition to the chili, we also add fresh basil, orange juice, lemon juice and garlic. This casserole blends together within minutes and is served with cilantro lemon rice, cooked quinoa or mashed cauliflower, all of which are perfect for absorbing delicious cooking liquids. For more information, see this list of 10 roast chicken recipes!
Key Ingredients
- chicken breast: I use skinless chicken breasts in this recipe. They work perfectly, keeping juicy as they are lightly cooked in citrus soup, almost like poached eggs.
- Roasted red peppers: For convenience, the condensed roasted red pepper is a good choice. But if you feel ambitious, you can be sure to bake yourself (we show you how to do it in our roasted red pepper hummus recipe!).
- garlic: We only need a clove, but it marinates the citrus soup very well.
- Orange and lemon juice: If you can, use freshly squeezed orange and lemon juice. They will be less sweet.
- Basil: I love the green pop of chili and fresh basil. It also provides perfume for citrus soup, making it a super summer chicken dish. I like it.
- butter: This recipe is really light (by the way, completely used as a high protein chicken recipe!). A small amount of butter adds enough fat to give the citrus soup a wonderful silky texture. It does change the soup without making the dish heavy.
Initially, I called it a chicken casserole because we were using casserole dishes, but I realized that it could be confusing because casseroles are usually more heart-warming than this lightweight summer dish.
Whatever we call it, thinly sliced chicken breasts are arranged in a row, alternate them with roasted red peppers and basil, and pour over citrus soup and bake. You can see how in our photos above. Too easy, the liquid you see around the chicken is pure gold! Don’t leave it behind. Great on rice or just use a spoon puree.
Roasted Red Chili Chili Chili Chili Bake
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Our family is always looking for new and fun ways to cook chicken breasts, and this roasted chicken with roasted red peppers, basil and citrus is the perfect choice. Chicken slowly in a mixture of orange and lemon juice to keep it well juicy to prevent it from drying. The cooking liquid is delicious on the chicken too. I especially like rice, like our cilantro lime rice.
4 servings
You will need
1½ pounds of boneless, skinless chicken breast
1 (12 oz) jar roasted red peppers
1 garlic cloves, chopped
1/2 cup (120 ml) orange juice, fresh squeeze is the best
1/4 cup (60ml) fresh lemon juice
1 bunch of fresh basil, leaves picked up from stems
2 tablespoons butter
Salt and fresh black pepper
direction
1Prepare the oven and bake dishes: Preheat the oven until 350°F (177°C), place a 2-quart baking dish.
2Prepare the chicken: Cut each chicken breast at an angle, cut into 1-inch slices, and season with salt and pepper.
3Prepare the peppers: Open a can of roasted red peppers, drain the liquid, and cut the peppers into small pieces, similar in size to the basil leaves.
4Assembling casserole: Spread chopped garlic on the bottom of the baking sheet. Pour half of the orange juice and half of the lemon juice mixture over the garlic.
5Starting from one corner of the baking dish, slice the chicken thinly, then use roasted red peppers and basil leaves, then pour the remaining orange and lemon juice over the chicken. Cut the butter into small cubes and sprinkle them on the chicken.
6Baking casserole: Bake the chicken until the thermometer inserted into the chicken is 165°F, 20 to 30 minutes.
7Place the chicken on mashed potatoes, rice or vegetables. There will be a lot of extra cooking liquid on the chicken.
Adam and Joanne’s Tips
- Roasted pepper: A 12-ounce can of roasted red peppers usually contains 1 very large or 2 medium peppers. To learn how to roast them, refer to our roasted red pepper hummus recipe for tips.
- The nutrition facts provided are estimates.
Nutrition per serving
Service size
1/4 of the recipe
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Calories
286
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Total fat
10.5 g
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Saturated fat
4.6 grams
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cholesterol
139.4mg
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sodium
370.3mg
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carbohydrate
6.9 grams
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Dietary fiber
1G
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Total sugar
4.6 grams
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protein
39.2g
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
