Pan-Seared Chicken with Roasted Red Pepper and Basil Sauce
Tender pan-seared chicken breasts served with a vibrant sauce made from roasted red peppers and fresh basil for a bright, popular flavor combination. This mediterranean-inspired chicken ready in about 30 minutes blends olive oil, chopped roasted red peppers, packed fresh basil leaves 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 (6 oz each) boneless skinless chicken breasts
- 3 tbsp olive oil
- 1 cup, chopped roasted red peppers
- 1/4 cup, packed fresh basil leaves
- 2, minced garlic cloves
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup water
Instructions
- Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove and rest on a plate.
- Step 3: In the same skillet, reduce heat to medium and add 1 tbsp olive oil, 2 minced garlic cloves, sautéing for 30 seconds until fragrant.
- Step 4: Add 1 cup chopped roasted red peppers, 1/4 cup fresh basil leaves, 1 tbsp lemon juice, and 1/4 cup water to the skillet. Simmer for 3-4 minutes until the sauce thickens slightly.
- Step 5: Use an immersion blender or transfer sauce to a blender and puree until smooth, then return to skillet to keep warm.
- Step 6: Serve chicken breasts topped with the roasted red pepper and basil sauce immediately.
Frequently asked questions
How long does Pan-Seared Chicken with Roasted Red Pepper and Basil Sauce take to make?
Total time is about 30 minutes (10 min prep + 20 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 Pepper and Basil 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 Pepper and Basil 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 Pepper and Basil 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 Pepper and Basil 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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