Pan-Seared Chicken with Roasted Red Pepper and Spinach Sauce

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

Tender chicken breasts pan-seared to golden perfection and served with a vibrant roasted red pepper and spinach sauce. This mediterranean-inspired easter (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.

Prep: 10 min Cook: 20 min Serves 2 Mediterranean cuisine 380 cal/serving
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Ingredients

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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.

Frequently asked questions

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

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken with Roasted Red Pepper and Spinach Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Roasted Red Pepper and Spinach 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 Spinach 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.

Is Pan-Seared Chicken with Roasted Red Pepper and Spinach Sauce gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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