Pan-Seared Chicken with Roasted Red Pepper Coulis
Tender pan-seared chicken breasts served with a vibrant roasted red pepper coulis that adds a smoky, sweet flavor. This mediterranean-inspired chicken (gluten free) ready in about 55 minutes pairs olive oil, medium red bell peppers, garlic cloves 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 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.
Ingredients
- 2 pieces, about 6 oz each boneless skinless chicken breasts
- 3 tbsp olive oil
- 3 medium red bell peppers
- 3 cloves garlic cloves
- 1 small shallot
- 1 tbsp white wine vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 5 leaves fresh basil leaves
- 1/4 cup water
Instructions
- 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 skins blister and blacken. Remove from oven and transfer to a bowl, cover tightly with plastic wrap for 10 minutes to steam.
- Step 2: Meanwhile, season 2 boneless skinless chicken breasts with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Heat 2 tbsp olive oil in a skillet over medium-high heat. Add chicken and sear for 5-6 minutes per side until golden and cooked through. Remove and keep warm.
- Step 3: Peel skins and seeds from roasted peppers. In a blender, combine peeled peppers, 3 minced garlic cloves, 1 small chopped shallot, 1 tbsp white wine vinegar, 1/4 cup water, 1 tbsp olive oil, and 5 fresh basil leaves. Blend until smooth.
- Step 4: Pour the sauce into a saucepan and simmer over medium heat for 5 minutes until slightly thickened and fragrant.
- Step 5: Serve the chicken breasts topped with the warm roasted red pepper coulis.
Frequently asked questions
How long does Pan-Seared Chicken with Roasted Red Pepper Coulis take to make?
Total time is about 55 minutes (20 min prep + 35 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 Coulis?
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 Coulis?
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 Coulis 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 Coulis 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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