Pan-Seared Chicken with Roasted Red Pepper and Garlic Cream Sauce

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy pan-seared chicken breasts served with a velvety roasted red pepper and garlic cream sauce that elevates a simple dinner. This chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 20 min Serves 2 International cuisine 420 cal/serving

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Ingredients

2 pieces (6 oz each) boneless skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 cup, chopped roasted red peppers
3, minced garlic cloves
1/2 cup heavy cream
1/4 cup chicken broth
1 tbsp, chopped fresh parsley

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Instructions

Step 1: Pat 2 boneless skinless chicken breasts dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Step 2: Add the chicken breasts and sear for 5-6 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove from skillet and tent with foil to keep warm.
Step 3: Lower heat to medium, add 3 minced garlic cloves to the skillet, and sauté for 30 seconds until fragrant. Add 1 cup chopped roasted red peppers and cook for 2 minutes, stirring occasionally.
Step 4: Pour in 1/2 cup heavy cream and 1/4 cup chicken broth, stirring to combine. Simmer the sauce for 3-4 minutes until it thickens enough to coat the back of a spoon.
Step 5: Return the chicken to the skillet and spoon the sauce over it. Garnish with 1 tbsp chopped fresh parsley before serving.