Pan-Seared Chicken with Roasted Bell Pepper and Tomato Relish

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

Juicy pan-seared chicken breasts topped with a vibrant roasted bell pepper and tomato relish that balances sweetness and acidity. This mediterranean-inspired chicken ready in about 40 minutes pairs (6 oz each) skinless chicken breasts, olive oil, medium 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: 15 min Cook: 25 min Serves 2 Mediterranean cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 425°F. Cut 1 medium red bell pepper into quarters, removing seeds. Place on a baking sheet and roast for 20 minutes until skin blisters and soft. Remove and let cool.
  2. Step 2: While pepper roasts, pat dry 2 skinless chicken breasts (6 oz each). Season both sides with 1 tsp salt and 1/2 tsp black pepper.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5 minutes on each side until golden brown and internal temperature reaches 165°F. Remove and keep warm.
  4. Step 4: Peel the roasted red bell pepper skin off, chop into small pieces. In a bowl, combine chopped pepper, 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, 2 minced garlic cloves, 1 tbsp red wine vinegar, 1 tbsp olive oil, and 5 chopped fresh basil leaves. Mix well and season to taste.
  5. Step 5: Spoon the roasted pepper and tomato relish evenly over the chicken breasts and serve immediately.

Frequently asked questions

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

Total time is about 40 minutes (15 min prep + 25 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 Tomato Relish?

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 Tomato Relish?

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 Tomato Relish 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 Roasted Bell Pepper and Tomato Relish?

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.

Related recipes