Creamy Red Pepper & Feta Chicken with Cauliflower (One Pot!)

If you’re craving something comforting and nourishing, this creamy red pepper and feta chicken with cauliflower checks every box, and then some! This recipe is one of my most viral videos on Instagram! And for a good reason, if you ask me! It’s a one-pot meal that’s packed with protein, fiber, flavor, and ease. Everything simmers together in a velvety roasted red pepper sauce with tender chicken, veggies, and a perfectly creamy, tangy finish.

Even better? It comes together with simple pantry staples and fresh ingredients, making it a no-fuss dinner that feels special enough for a dinner party, but easy enough for a weeknight.

It’s the perfect meal to scoop up with some fresh pita or sourdough bread. My favorite part, honestly! Plus the feta, as a feta obsessed girly!

Here’s what you need:

• Olive oil
• Yellow onion
• Garlic
• Cauliflower florets
• Jar of roasted red peppers
• Boneless, skinless chicken breasts or tenders
• Paprika (the more you add, the deeper the red color)
• Dried oregano
• Sea salt
• Black pepper
• Red pepper flakes
• Low sodium chicken broth
• Baby spinach
• Crumbled feta
• Cream cheese
• Lemon

This one-pot creamy red pepper and feta chicken and cauliflower is packed with flavor, nutrients, and protein. Once you try it, you’ll be hooked! It’s a family-friendly recipe and such a good one to have in your back pocket when you can’t think of what to make for dinner!

Top it off with some chili oil and fresh herbs, serve with your favorite carb (optional but highly recommend hehe), and enjoy! Let me know if you’ve made this recipe- always love to hear from you guys! xo

One Pan Creamy Red Pepper and Feta Chicken

★★★★★ 5 from 1 reviews

• Author: Mia Swinehart

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Description

Creamy red pepper and feta chicken and cauliflower skillet dinner, all made in one pot!

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Ingredients

Scale 1x2x3x

• 1 tbsp olive oil
• 1/2 of a yellow onion, diced
• 2 cloves garlic, minced
• 1/2 lb cauliflower florets
• 12 oz jar of roasted red peppers, drained and chopped
• 2 lbs boneless and skinless, chicken breasts (or chicken tenders)
• 1 + 1/2 tsp paprika (add more for a deeper red color)
• 1 tsp oregano
• 1 + 1/2 tsp sea salt
• 1/2 tsp black pepper
• Red pepper flakes, to taste
• 2 cups low sodium chicken broth, plus more as needed
• 1 cup chopped baby spinach
• 3/4 cup crumbled feta
• 8 oz cream cheese
• Juice of 1 lemon

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Instructions

1. Heat a large pot over medium heat with olive oil. Add onions and garlic and sauté for 3 minutes.
2. Add cauliflower, red peppers, chicken, seasonings, and broth. Add more broth as needed until everything is fully covered. Bring to a simmer; cover with a lid and simmer for 10-15 minutes, or until chicken is cooked through to 165°F.
3. Remove chicken and shred with forks.
4. Return chicken to pot along with spinach, feta, cream cheese, and lemon juice. Simmer for 5-10 more minutes to allow liquid to thicken a bit. Serve with fresh pita or bread and enjoy!

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