Pan-Seared Chicken with Smoky Red Pepper Sauce and Chickpeas

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy pan-seared chicken breasts served with a smoky roasted red pepper sauce and tender chickpeas for hearty comfort. This Mediterranean-inspired chicken recipe (gluten free), ready in about 35 minutes, pairs chicken breasts, olive oil, red bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, 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: 25 min Serves 4 Mediterranean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Pat dry 4 boneless, skinless chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper. Sear chicken for 5-6 minutes per side until golden brown and cooked through; internal temperature should reach 165°F. Remove chicken from skillet and keep warm.
  2. Step 2: In a blender, combine 3 large roasted and peeled red bell peppers, 3 minced garlic cloves, 1 tsp smoked paprika, 1 tbsp lemon juice, and 1 tbsp olive oil. Blend until smooth.
  3. Step 3: Return the skillet to medium heat and add the blended red pepper sauce along with 1 15-oz can of drained and rinsed chickpeas. Simmer for 5 minutes until sauce thickens slightly and chickpeas are heated through.
  4. Step 4: Return chicken breasts to the skillet, spooning sauce and chickpeas over them. Cook together for 2 more minutes.
  5. Step 5: Garnish with 1/4 cup chopped fresh parsley before serving.

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