Pan-Seared Chicken with Roasted Red Pepper Cream Sauce

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

Pan-seared to golden perfection and topped with a velvety roasted red pepper cream sauce bursting with smoky sweetness. This French-inspired 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 450 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 French cuisine 450 cal/serving
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Ingredients

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Instructions

  1. 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. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
  2. Step 2: Place chicken breasts in the skillet and cook for 6-7 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove chicken and set aside on a plate.
  3. Step 3: In the same skillet, add 2 minced garlic cloves and sauté for 30 seconds until fragrant. Add 1 cup chopped roasted red peppers, 1/2 tsp paprika, and cook for 2 minutes stirring frequently.
  4. Step 4: Pour in 1/2 cup heavy cream and simmer the sauce over medium heat for 3-4 minutes until slightly thickened and creamy, stirring occasionally.
  5. Step 5: Return chicken breasts to the skillet, spoon the roasted red pepper cream sauce over them, and cook together for an additional 2 minutes to meld flavors.
  6. Step 6: Garnish with 1 tbsp chopped fresh parsley before serving hot.

Frequently asked questions

How long does Pan-Seared Chicken with Roasted Red Pepper Cream 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 Cream 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 salt from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Roasted Red Pepper Cream 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 Cream 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 Cream Sauce?

French 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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