Pan-Seared Chicken Breast with Spicy Tomato and Bell Pepper Ragout

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

Tender pan-seared chicken breasts served with a vibrant ragout of spicy tomatoes and bell peppers simmered to a rich sauce. This Mediterranean-inspired chicken recipe (gluten free), ready in about 35 minutes, pairs boneless skinless chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 (6 oz each) boneless skinless chicken breasts
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 2 tbsp olive oil
• 1 medium red bell pepper, sliced into thin strips
• 1 medium yellow bell pepper, sliced into thin strips
• 3 cloves garlic cloves, minced
• 1/4 tsp crushed red pepper flakes
• 1 can (14.5 oz) canned diced tomatoes
• 2 tbsp fresh basil leaves, chopped
• 1 tbsp balsamic vinegar

Instructions

1. Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each), then season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken to a plate and tent with foil.
3. Step 3: In the same skillet, add 1 medium sliced red bell pepper and 1 medium sliced yellow bell pepper. Sauté for 4 minutes until softened.
4. Step 4: Add 3 minced garlic cloves and 1/4 tsp crushed red pepper flakes; cook for 30 seconds until fragrant.
5. Step 5: Stir in 1 can (14.5 oz) diced tomatoes with juices and 1 tbsp balsamic vinegar. Simmer the sauce for 8-10 minutes until it thickens slightly.
6. Step 6: Stir in 2 tbsp chopped fresh basil and season with remaining 1/2 tsp salt and 1/4 tsp black pepper. Return chicken breasts to the skillet and spoon sauce over them to warm through for 2 minutes before serving.