Pan-Seared Chicken with Roasted Bell Pepper Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

Tender pan-seared chicken breasts served with a smoky roasted red bell pepper sauce, perfect for a flavorful weeknight dinner. This mediterranean-inspired chicken ready in about 60 minutes blends about 6 oz each chicken breasts, medium red bell peppers, 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 4, 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

• 4 pieces, about 6 oz each chicken breasts
• 3 medium red bell peppers
• 4 tbsp olive oil
• 3, minced garlic cloves
• 1 small, finely chopped onion
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 450°F. Place 3 medium red bell peppers on a baking sheet and roast for 25 minutes, turning halfway, until skins are charred and blistered. Transfer peppers to a bowl and cover tightly with plastic wrap; let steam for 15 minutes.
2. Step 2: Meanwhile, season 4 chicken breasts evenly with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp smoked paprika. 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. Remove chicken and keep warm.
3. Step 3: Peel skins off the roasted peppers, remove seeds, and roughly chop. In the same skillet, add 2 tbsp olive oil, 3 minced garlic cloves, and 1 small finely chopped onion. Sauté over medium heat for 4 minutes until onion is translucent and garlic fragrant.
4. Step 4: Add chopped roasted peppers and 1/2 cup chicken broth to the skillet. Simmer for 8 minutes, stirring occasionally, until sauce thickens slightly. Use an immersion blender to puree the sauce until smooth.
5. Step 5: Return the chicken breasts to the skillet, spoon sauce over them, and cook together for 2 minutes to meld flavors. Garnish with 2 tbsp chopped fresh parsley before serving.