Pan-Seared Chicken with Roasted Red Pepper Sauce

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

Juicy pan-seared chicken breasts topped with a smoky roasted red pepper sauce, perfect for a flavorful weeknight dinner. This mediterranean-inspired chicken (gluten free) ready in about 30 minutes pairs skinless, boneless chicken breasts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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.

★ 4.5 (10 ratings) Prep: 10 min Cook: 20 min Serves 2 Mediterranean cuisine 360 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 skinless, boneless 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 and add chicken breasts, cooking for 5-6 minutes per side until golden and internal temperature reaches 165°F.
  2. Step 2: Remove chicken from skillet and set aside covered to keep warm. In the same skillet, add 1 tbsp olive oil and 3 minced garlic cloves; sauté for 30 seconds until fragrant.
  3. Step 3: Add 1 cup drained roasted red peppers and 1 tsp smoked paprika to the skillet. Cook for 3 minutes, stirring occasionally, then transfer mixture to a blender and puree until smooth.
  4. Step 4: Return the sauce to the skillet over low heat, stir in 1/4 cup heavy cream, and cook for 2-3 minutes until sauce thickens and coats the back of a spoon.
  5. Step 5: Plate the chicken breasts and spoon the roasted red pepper sauce over each. Garnish with 2 tbsp chopped fresh parsley before serving.

Frequently asked questions

How long does Pan-Seared Chicken with Roasted Red Pepper 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 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 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 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 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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