Pan-Seared Chicken with Sweet Bell Pepper Sauce

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

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 drafted and published.

Juicy pan-seared chicken breasts topped with a vibrant pepper sauce that combines sweet and spicy notes for an entertaining twist. This chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, black peppercorns 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 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: 20 min Serves 2 International cuisine 320 cal/serving

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Ingredients

2 pieces (about 6 oz each) boneless skinless chicken breasts
2 tbsp olive oil
1 tsp, cracked black peppercorns
1 small, diced red bell pepper
1 small, diced yellow bell pepper
3 cloves, minced garlic cloves
2 tbsp white wine vinegar
1 tbsp honey
1/2 tsp salt
1 tbsp chopped fresh parsley

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Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts (about 6 oz each) and season both sides with 1/2 tsp salt and 1 tsp cracked black peppercorns. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
Step 2: Place the chicken breasts in the hot skillet and pan-sear for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F. Remove from pan and keep warm.
Step 3: In the same skillet, add 3 minced garlic cloves, 1 diced red bell pepper, and 1 diced yellow bell pepper. Sauté for 4 minutes until the peppers soften and garlic is fragrant.
Step 4: Stir in 2 tbsp white wine vinegar and 1 tbsp honey, cooking for 2-3 minutes until the sauce thickens slightly and coats the peppers.
Step 5: Return the chicken to the skillet and spoon the pepper sauce over the breasts. Garnish with 1 tbsp chopped fresh parsley before serving.