Pan-Seared Chicken with Roasted Bell Pepper and Herb Jus

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

A savory pan-seared chicken breast served with a vibrant roasted bell pepper and fresh herb jus, perfect for a comforting dinner. This mediterranean-inspired chicken (gluten free) ready in about 40 minutes pairs olive oil, chopped fresh thyme, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 30 min Serves 2 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 large red bell pepper quarters with 1 tbsp olive oil and 1/4 tsp salt, then roast on a baking sheet for 20 minutes until skin blisters and soft.
  2. Step 2: While the pepper roasts, season 2 skinless chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5 minutes per side until golden brown and cooked through (internal temp 165°F). Remove chicken and keep warm.
  3. Step 3: In the same skillet, reduce heat to medium, add 2 tbsp unsalted butter, 3 minced garlic cloves, and 1 tbsp chopped fresh thyme. Sauté for 1 minute until fragrant.
  4. Step 4: Add 1 cup chicken broth and roasted red bell pepper pieces to the skillet. Simmer for 5 minutes, mashing peppers slightly with a spoon to release flavor, until the sauce thickens and coats the back of a spoon.
  5. Step 5: Return chicken to the skillet and spoon the herb jus over it. Cook for an additional 1-2 minutes to rewarm chicken and meld flavors. Serve immediately.

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Frequently asked questions

How long does Pan-Seared Chicken with Roasted Bell Pepper and Herb Jus take to make?

Total time is about 40 minutes (10 min prep + 30 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 Roasted Bell Pepper and Herb Jus?

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 Roasted Bell Pepper and Herb Jus?

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 Herb Jus 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 Herb Jus 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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