Pan-Seared Chicken with Spiced Tomato and Bell Pepper Ragout

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Pan-seared to golden perfection, served atop a vibrant ragout of simmered tomatoes, bell peppers, and aromatic spices. This Mediterranean-inspired New Year's recipe (gluten free), ready in about 40 minutes, pairs boneless skinless chicken breasts, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 4 pieces (6 oz each) boneless skinless chicken breasts
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 medium, diced (about 1 cup) yellow onion
• 1 large, diced (about 1 cup) red bell pepper
• 14 oz can canned diced tomatoes
• 3, minced garlic cloves
• 1/4 tsp red chili flakes
• 2 tbsp chopped fresh parsley
• 1 tbsp lemon juice
• 1/4 cup water

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat dry 4 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt, 1/2 tsp black pepper, 1 tsp ground cumin, and 1 tsp smoked paprika.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 5-6 minutes per side until golden brown and internal temperature reaches 165°F, then transfer to a plate and keep warm.
3. Step 3: In the same skillet, add 1 tbsp olive oil, then sauté 1 diced medium yellow onion (about 1 cup) and 1 large diced red bell pepper (about 1 cup) over medium heat for 5 minutes until softened.
4. Step 4: Add 3 minced garlic cloves, 1/4 tsp red chili flakes, and stir for 30 seconds until fragrant.
5. Step 5: Pour in 14 oz canned diced tomatoes and 1/4 cup water, stir to combine, and simmer for 10 minutes until the sauce thickens and the flavors meld.
6. Step 6: Stir in 2 tbsp chopped fresh parsley and 1 tbsp lemon juice, then season with additional salt and pepper to taste.
7. Step 7: Serve the chicken breasts atop the tomato and bell pepper ragout, spooning extra sauce over the top.