Baked Chicken in Sweet and Tangy Red Pepper Sauce
This comforting baked chicken features tender pieces coated in seasoned flour and baked until golden, then smothered in a vibrant red pepper sauce. The sauce combines sweet bell peppers with onions in a slightly sweet and tangy glaze brightened with vinegar and a hint of heat from red pepper flakes. Perfect for weeknight dinners or Sunday family meals, this one-dish recipe delivers restaurant-quality flavors with minimal effort. The chicken stays moist from the initial butter coating while the sauce adds layers of flavor that complement rather than overpower the meat.
Ingredients
- ¼ cup flour
- ½ teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon pepper
- 2 ½ lbs chicken
- 2 tablespoons butter, melted
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- ½ cup onion, chopped
- 1 tablespoon oil
- 2 tablespoons flour
- 1 cup chicken broth
- 2 tablespoons sugar
- ¼ teaspoon crushed red pepper flakes
- ⅓ cup vinegar
Instructions
- 1
Preheat oven to 375 degrees F
- 2
Combine flour, salt, pepper and paprika in a plastic bag
- 3
Add chicken and shake to coat in bag
- 4
Shake off loose flour from chicken and arrange in a baking dish
- 5
Drizzle chicken with melted butter
- 6
Bake for 30 minutes
- 7
Cook peppers and onions in hot oil until tender in a skillet
- 8
Stir in the 2 tablespoons of flour
- 9
Add chicken broth, sugar and crushed red pepper
- 10
Cook and stir until thickened and bubbly
- 11
Remove from heat and add vinegar
- 12
Spoon sauce over chicken and bake another 30 minutes
Tips
Use a meat thermometer to ensure chicken reaches 165 degrees F internal temperature for food safety
Let the sauce thicken properly before adding vinegar to prevent it from breaking or becoming too thin
For extra flavor, brown the chicken pieces in a skillet before transferring to the baking dish
Good to Know
Refrigerate leftovers in covered container up to 3 days
Can prepare sauce up to 1 day ahead and refrigerate, reheat gently before serving
Serve hot over rice, mashed potatoes, or with crusty bread to soak up the sauce
Common Mistakes
Don't skip shaking off excess flour or chicken will be gummy
Add vinegar off heat to prevent sauce from curdling
Don't overbake or chicken will become dry
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use chicken thighs instead of mixed pieces?
Yes, chicken thighs work well and may need 5-10 minutes longer cooking time due to higher fat content.
What if I don't have red pepper flakes?
You can substitute with a pinch of cayenne pepper or hot sauce to taste for similar heat level.
How long will this keep in the refrigerator?
Properly stored leftovers will keep for 3-4 days refrigerated in a covered container and reheat well.