Pan-Seared Chicken with Sautéed English Peppers and Garlic

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

Juicy pan-seared chicken breasts complemented by vibrant sautéed English peppers and garlic for a simple yet flavorful dinner. This mediterranean-inspired chicken (gluten free) ready in about 25 minutes pairs skinless chicken breasts, English sweet peppers, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 (11 ratings) Prep: 10 min Cook: 15 min Serves 2 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature of 165°F), then remove and keep warm.
  3. Step 3: In the same skillet, add 1 tbsp olive oil and 4 thinly sliced garlic cloves. Sauté for 30 seconds until fragrant but not browned.
  4. Step 4: Add 2 medium sliced English sweet peppers to the skillet, sauté over medium heat for 5 minutes until softened with slightly crisp edges. Stir in 1 tsp chopped fresh thyme for aroma, if using.
  5. Step 5: Plate the chicken breasts and spoon the sautéed peppers and garlic over the top. Serve immediately.

Frequently asked questions

How long does Pan-Seared Chicken with Sautéed English Peppers and Garlic take to make?

Total time is about 25 minutes (10 min prep + 15 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 Sautéed English Peppers and Garlic?

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 skinless chicken breasts from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Sautéed English Peppers and Garlic?

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 Sautéed English Peppers and Garlic 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 Sautéed English Peppers and Garlic 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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