Recipes Chicken Breasts with Creamy Vegetable Topping 4.0 (4,711) Add your rating & review Red bell pepper, scallion, and carrot are sautéed briefly, then mixed with cream cheese to form a bright, speckled sauce that bakes right on the chicken—simple and delicious. Quick Chicken Recipes By Food & Wine Editors Updated on November 19, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Melanie Acevedo Active Time: 10 mins Total Time: 40 mins Yield: 4 Ingredients 1 tablespoon cooking oil 1 red bell pepper, chopped 2 scallions including green tops, chopped 1 carrot, grated 8 ounces cream cheese, at room temperature 1 teaspoon salt 1/2 teaspoon fresh-ground black pepper 4 bone-in chicken breasts (about 2 1/4 pounds in all), skin removed Directions Heat the oven to 425°. In a medium frying pan, heat the oil over moderate heat. Add the bell pepper and cook, stirring occasionally, until starting to soften, about 3 minutes. Add the scallions and carrot and cook 2 minutes longer. Mix the vegetables with the cream cheese, 3/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Sprinkle the chicken breasts with the remaining 1/4 teaspoons of salt and pepper. Put the breasts in a roasting pan and spread them with the vegetable cream cheese. Bake the chicken until just done, 20 to 25 minutes. Notes Variation Chicken Breasts with Boursin-Cheese Sauce: Substitute a 5 1/2-ounce package of plain or garlic-and-herb-flavored Boursin cheese for the cream cheese. Serve With The rich topping on the chicken leaves one wanting a simply prepared vegetable, such as steamed broccoli, asparagus, or green beans. Suggested Pairing A crisp and fruity white will cut through the rich cheese and pair well with the acidity of the bell pepper and scallion. A Kabinett Riesling from the Mosel-Saar-Ruwer region of Germany or, if you can find it, a Riesling from the Finger Lakes in New York is a good possibility. Rate it Print