Pan-Seared Chicken with Roasted Red Bell Pepper Sauce

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

Tender chicken breasts pan-seared to golden perfection and served with a smoky roasted red bell pepper sauce. This mediterranean-inspired chicken ready in about 55 minutes blends about 6 oz each chicken breasts, olive oil, medium red bell peppers 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 420 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.

Prep: 20 min Cook: 35 min Serves 2 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 450°F. Place 3 medium red bell peppers on a baking sheet and roast for 25 minutes, turning halfway until the skins are charred and blistered. Remove and transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skins, remove seeds, and roughly chop the peppers.
  2. Step 2: While peppers roast, season 2 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 and cook 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken and keep warm.
  3. Step 3: In the same skillet, add 1 diced small onion and 3 minced garlic cloves. Sauté for 3-4 minutes until the onion is translucent and fragrant. Stir in 1 tsp smoked paprika, then add the roasted red peppers and 1/2 cup vegetable broth. Simmer for 5 minutes.
  4. Step 4: Transfer the pepper mixture to a blender and blend until smooth. Return the sauce to the skillet, stir in 1/4 cup heavy cream, and season with remaining 1/2 tsp salt and 1/4 tsp black pepper. Heat gently for 2 minutes until warmed through and slightly thickened.
  5. Step 5: Serve the chicken breasts topped with the roasted red bell pepper sauce and garnish with 1 tbsp chopped fresh parsley.

Frequently asked questions

How long does Pan-Seared Chicken with Roasted Red Bell Pepper Sauce take to make?

Total time is about 55 minutes (20 min prep + 35 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 Red Bell Pepper 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 Red Bell Pepper 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 Red Bell Pepper 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.

What goes well with Pan-Seared Chicken with Roasted Red Bell Pepper Sauce?

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.

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