Pan-Seared Chicken Breast with Roasted Red Pepper Sauce
Tender pan-seared chicken breasts served with a vibrant homemade roasted red pepper sauce, perfect for a cozy dinner. This mediterranean-inspired chicken (gluten free) ready in about 30 minutes blends olive oil, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 370 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 pieces (6 oz each) boneless skinless chicken breasts
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup, jarred, drained roasted red peppers
- 2 cloves, minced garlic cloves
- 1 small, minced shallot
- 1/4 cup heavy cream
- 1/2 tsp smoked paprika
- 1 tbsp, chopped fresh parsley
Instructions
- Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each) and season evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a skillet over medium-high heat and sear the chicken breasts for 5-6 minutes per side until golden brown and cooked through (internal temp 165°F). Remove and keep warm.
- Step 2: In the same skillet, add 1 tbsp olive oil, 1 small minced shallot, and 2 minced garlic cloves. Sauté over medium heat for 2 minutes until fragrant and translucent.
- Step 3: Add 1 cup drained roasted red peppers and 1/2 tsp smoked paprika to the skillet. Cook for 3 minutes, stirring occasionally, until the peppers soften further.
- Step 4: Transfer the pepper mixture to a blender and add 1/4 cup heavy cream. Blend until smooth and creamy, then return to skillet and warm over low heat for 2 minutes.
- Step 5: Plate the chicken breasts and spoon the roasted red pepper sauce over them. Garnish with 1 tbsp chopped fresh parsley and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Chicken Breast with Roasted Red Pepper Sauce take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Chicken Breast with Roasted Red Pepper Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Seared Chicken Breast with Roasted Red Pepper Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Chicken Breast with Roasted Red Pepper Sauce for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pan-Seared Chicken Breast with Roasted Red Pepper Sauce gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
