Pan-Seared Chicken with Spiced Tomato and Roasted Pepper Ragout

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender pan-seared chicken breasts served with a vibrant ragout of spiced tomatoes and roasted red peppers, creating a balanced dish full of warmth and depth. This mediterranean-inspired chicken (mediterranean) ready in about 35 minutes pairs olive oil, divided salt, divided black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 25 min Serves 2 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each) and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat, then add chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove chicken from skillet and tent with foil to rest.
  2. Step 2: In the same skillet, add 1 tbsp olive oil and reduce heat to medium. Add 3 minced garlic cloves and 1 finely chopped medium yellow onion, sautéing for 3-4 minutes until fragrant and the onions are translucent.
  3. Step 3: Stir in 1 cup chopped roasted red peppers and 1 can (14.5 oz) diced tomatoes with juice. Season with 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/4 tsp red chili flakes, and the remaining 1/2 tsp salt and 1/4 tsp black pepper. Pour in 1/4 cup water to loosen the sauce.
  4. Step 4: Simmer the ragout over medium-low heat for 8-10 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
  5. Step 5: Remove from heat and stir in 2 tbsp chopped fresh parsley and 1 tbsp fresh lemon juice to brighten the flavors.
  6. Step 6: Serve each chicken breast topped with the warm spiced tomato and roasted pepper ragout.

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Frequently asked questions

How long does Pan-Seared Chicken with Spiced Tomato and Roasted Pepper Ragout take to make?

Total time is about 35 minutes (10 min prep + 25 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 Spiced Tomato and Roasted Pepper Ragout?

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 Spiced Tomato and Roasted Pepper Ragout?

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 Spiced Tomato and Roasted Pepper Ragout 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 Spiced Tomato and Roasted Pepper Ragout?

Mediterranean 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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