Pan-Seared Chicken with Roasted Red Pepper and Spinach Sauce

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Tender chicken breasts pan-seared to golden perfection and served with a vibrant roasted red pepper and spinach sauce. This Mediterranean-inspired Easter recipe (gluten free), ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, roasted red peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 (about 6 oz each) boneless skinless chicken breasts
• 3 tbsp olive oil
• 1 cup chopped roasted red peppers
• 2 cups packed fresh spinach
• 3 cloves, minced garlic cloves
• 1 small, finely chopped shallot
• 1/2 cup vegetable broth
• 1/4 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice

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Instructions

1. Step 1: Pat dry 2 boneless skinless chicken breasts 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. Add chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F, then transfer to a plate and tent with foil.
2. Step 2: In the same skillet, add 1 tbsp olive oil and reduce heat to medium. Add 3 minced garlic cloves and 1 finely chopped shallot, sautéing for 2 minutes until fragrant and translucent.
3. Step 3: Add 1 cup chopped roasted red peppers and 2 cups packed fresh spinach to the skillet. Pour in 1/2 cup vegetable broth and simmer for 4 minutes until spinach wilts and the mixture softens.
4. Step 4: Transfer the vegetable mixture to a blender, add 1/4 cup heavy cream and 1 tbsp lemon juice, and blend until smooth and creamy.
5. Step 5: Return the sauce to the skillet and warm over low heat for 2 minutes, adjusting seasoning with additional salt if desired.
6. Step 6: Serve the pan-seared chicken breasts topped with the roasted red pepper and spinach sauce.