Pan-Seared Chicken with Spiced Tomato-Pepper Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

Pan-seared and served with a vibrant, spiced tomato and bell pepper sauce that balances sweetness and heat. This Mediterranean-inspired chicken recipe, ready in about 35 minutes, pairs skinless chicken breasts, olive oil, red bell 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.

Ingredients

• 2 pieces (about 6 oz each) skinless chicken breasts
• 3 tbsp olive oil
• 1 medium, diced into 1/2-inch pieces red bell pepper
• 1 small, finely chopped yellow onion
• 3 cloves, minced garlic cloves
• 1 cup canned crushed tomatoes
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp red chili flakes
• 1 tsp, divided salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Pat dry 2 skinless chicken breasts (about 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 until shimmering and hot.
2. Step 2: Place chicken breasts in the skillet and sear for 5-6 minutes on one side without moving until golden brown and crisp around the edges. Flip and cook for another 4-5 minutes until cooked through (internal temperature 165°F). Remove chicken and keep warm.
3. Step 3: In the same skillet, add 1 tbsp olive oil, then add 1 small finely chopped yellow onion and sauté over medium heat for 3 minutes until softened and translucent.
4. Step 4: Add 3 minced garlic cloves and 1 diced red bell pepper (1/2-inch pieces), cooking for 4 minutes until the peppers soften and garlic is fragrant.
5. Step 5: Stir in 1 cup crushed canned tomatoes, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/4 tsp red chili flakes, and remaining 1/2 tsp salt. Simmer the sauce over low heat for 8 minutes until thickened and the flavors meld.
6. Step 6: Return the chicken breasts to the skillet, spoon the sauce over them, and cook together for 2 minutes to reheat and infuse flavor.
7. Step 7: Sprinkle 2 tbsp chopped fresh parsley over the dish before serving hot.