Pan-Seared Chicken with Red Pepper and Herb Pan Sauce

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

Juicy chicken breasts pan-seared to golden perfection and served with a vibrant red pepper and fresh herb pan sauce for a flavorful weeknight meal. This international-inspired chicken ready in about 30 minutes pairs boneless skinless chicken breasts, olive oil, red bell 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 a quick salad or grain on the side. 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.

★ 4.2 (15 ratings) Prep: 10 min Cook: 20 min Serves 2 International cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F.
  2. Step 2: Remove chicken from skillet and set aside. Add 1 diced medium red bell pepper and 3 minced garlic cloves to the same skillet. Sauté over medium heat for 3-4 minutes until the peppers soften and garlic is fragrant but not browned.
  3. Step 3: Pour in 1/2 cup chicken broth and 1 tbsp lemon juice, scraping up browned bits from the pan with a wooden spoon. Stir in 2 tbsp chopped fresh parsley and 1 tsp fresh thyme leaves. Simmer sauce for 3 minutes until slightly thickened.
  4. Step 4: Return chicken breasts to the skillet and spoon sauce over the top. Cook together for 1-2 minutes to reheat chicken and meld flavors. Serve warm with pan sauce spooned generously over the chicken.

Frequently asked questions

How long does Pan-Seared Chicken with Red Pepper and Herb Pan Sauce take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken with Red Pepper and Herb Pan Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Red Pepper and Herb Pan 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 Red Pepper and Herb Pan 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 Red Pepper and Herb Pan Sauce?

International 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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