Pan-Seared Chicken with Charred Bell Pepper Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared chicken breasts topped with a smoky, vibrant salsa made from charred red and yellow bell peppers, accented with fresh cilantro and lime. This mediterranean-inspired chicken (gluten free) ready in about 30 minutes blends (6 oz each) chicken breast, olive oil, large red bell 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 350 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.

Prep: 15 min Cook: 15 min Serves 2 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a cast iron skillet over medium-high heat and add 1 tbsp olive oil. Season 2 chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Sear chicken for 5-6 minutes on each side until golden brown and internal temperature reaches 165°F, then remove and keep warm.
  2. Step 2: While chicken cooks, char 1 large red bell pepper and 1 large yellow bell pepper directly over a gas flame or under a broiler for about 5 minutes per side until skin is blackened and blistered. Place peppers in a bowl and cover with plastic wrap for 10 minutes.
  3. Step 3: Peel the charred skin from the peppers, remove seeds, and finely dice the flesh. Mix diced peppers with 1/4 cup finely chopped red onion, 2 tbsp chopped cilantro, 2 tbsp fresh lime juice, 1/2 tsp salt, and 1/4 tsp black pepper to make salsa.
  4. Step 4: Spoon the pepper salsa generously over the pan-seared chicken breasts and serve immediately.

Frequently asked questions

How long does Pan-Seared Chicken with Charred Bell Pepper Salsa take to make?

Total time is about 30 minutes (15 min prep + 15 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 with Charred Bell Pepper Salsa?

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 with Charred Bell Pepper Salsa?

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 with Charred Bell Pepper Salsa 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 with Charred Bell Pepper Salsa 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.

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