Pan-Seared Chicken with Roasted Bell Pepper and Garlic Sauce
Juicy pan-seared chicken breasts served with a vibrant roasted bell pepper and garlic sauce, perfect for a comforting weekday dinner. This mediterranean-inspired chicken (gluten free) ready in about 45 minutes blends large red bell pepper, garlic cloves, 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 320 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 (about 6 oz each) boneless skinless chicken breasts
- 1 large red bell pepper
- 4 cloves garlic cloves
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 2 tbsp chopped fresh parsley
- 1 tbsp lemon juice
Instructions
- Step 1: Preheat your oven to 425°F. Cut 1 large red bell pepper into quarters, remove seeds, and place on a baking sheet. Toss with 1 tbsp olive oil and roast for 20 minutes until the skin is charred and soft.
- Step 2: While the pepper roasts, mince 4 garlic cloves. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 2 boneless skinless chicken breasts with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Add chicken to the skillet and cook for 6-7 minutes per side until golden brown and cooked through.
- Step 3: Remove the roasted red pepper from the oven, place in a bowl, cover with plastic wrap for 5 minutes, then peel off the skins. Blend the peeled pepper with the 4 minced garlic cloves and 1 tbsp lemon juice until smooth.
- Step 4: Pour the roasted pepper and garlic sauce over the cooked chicken breasts in the skillet. Heat gently for 2 minutes until warmed through. Sprinkle with 2 tbsp chopped fresh parsley before serving.
Frequently asked questions
How long does Pan-Seared Chicken with Roasted Bell Pepper and Garlic 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 Roasted Bell Pepper and Garlic 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 Roasted Bell Pepper and Garlic 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 Roasted Bell Pepper and Garlic 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.
Is Pan-Seared Chicken with Roasted Bell Pepper and Garlic Sauce 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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