Pan-Seared Chicken with Red Pepper and Herb Pan Sauce

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 chicken recipe, 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.

Prep: 10 min Cook: 20 min Serves 2 International cuisine 320 cal/serving

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Ingredients

2 pieces (about 6 oz each) boneless skinless chicken breasts
2 tbsp olive oil
1 medium, diced into 1/2-inch pieces red bell pepper
3 cloves, minced garlic cloves
2 tbsp, finely chopped fresh parsley
1 tsp fresh thyme leaves
1/2 cup chicken broth
1 tbsp lemon juice
1 tsp salt
1/2 tsp black pepper

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Instructions

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.
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.
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.
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.