Pan-Seared Chicken with Garlic and Roasted Bell Pepper Sauce
Juicy pan-seared chicken breasts served with a rich roasted red bell pepper sauce infused with garlic and herbs. This mediterranean-inspired chicken ready in about 45 minutes blends salt, black pepper, olive oil 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.
Ingredients
- 2 pieces (6 oz each) boneless skinless chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 1 large red bell pepper
- 4 cloves garlic cloves
- 1 tsp fresh thyme leaves
- 1/2 cup chicken broth
- 1 tbsp lemon juice
Instructions
- Step 1: Preheat the oven to 425°F. Place 1 large red bell pepper on a baking sheet and roast for 20 minutes until the skin is charred and blistered; then transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes.
- Step 2: Meanwhile, season 2 boneless skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a skillet over medium-high heat and cook the chicken for 6-7 minutes per side until golden brown and cooked through; remove and keep warm.
- Step 3: Peel and dice the roasted red bell pepper, then heat the remaining 1 tbsp olive oil in the skillet. Add 4 minced garlic cloves and 1 tsp fresh thyme leaves, sauté for 1 minute until fragrant.
- Step 4: Add the diced roasted bell pepper and 1/2 cup chicken broth to the skillet, simmer for 5 minutes to reduce slightly. Blend the mixture using an immersion blender until smooth.
- Step 5: Stir in 1 tbsp fresh lemon juice, adjust seasoning with salt and pepper if needed, and spoon the sauce over the chicken before serving.
Frequently asked questions
How long does Pan-Seared Chicken with Garlic and Roasted Bell Pepper Sauce take to make?
Total time is about 45 minutes (15 min prep + 30 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 Garlic and Roasted Bell 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 with Garlic and Roasted Bell 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 with Garlic and Roasted Bell 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.
What goes well with Pan-Seared Chicken with Garlic and Roasted Bell Pepper Sauce?
Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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