Sautéed Chicken with Bell Pepper and Garlic in Tangy Tomato Sauce
Tender chicken pieces cooked with sweet bell peppers and garlic in a vibrant tomato sauce, perfect for a quick and flavorful meal. This mediterranean-inspired mardi gras ready in about 30 minutes pairs cut into 1-inch cubes chicken breast, minced garlic cloves, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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.
Ingredients
- 500 g, cut into 1-inch cubes chicken breast
- 1 medium, sliced into strips red bell pepper
- 4 cloves, minced garlic cloves
- 3 tbsp olive oil
- 400 g canned crushed tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 5 leaves, chopped fresh basil leaves
Instructions
- Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 500 g chicken breast cubes and cook for 5-6 minutes, stirring occasionally, until golden and cooked through with no pink inside.
- Step 2: Add 4 minced garlic cloves and 1 sliced medium red bell pepper to the skillet. Sauté together for 3 minutes until the garlic is fragrant and peppers soften but retain some crunch.
- Step 3: Pour in 400 g canned crushed tomatoes, then season with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano. Stir well and reduce heat to medium-low. Simmer uncovered for 8 minutes until sauce thickens and coats the chicken and peppers.
- Step 4: Turn off the heat and stir in 5 chopped fresh basil leaves for a fresh aroma. Serve hot.
Frequently asked questions
How long does Sautéed Chicken with Bell Pepper and Garlic in Tangy Tomato Sauce take to make?
Total time is about 30 minutes (10 min prep + 20 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 Sautéed Chicken with Bell Pepper and Garlic in Tangy Tomato Sauce?
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 minced garlic cloves from drying out.
Can I substitute ingredients in Sautéed Chicken with Bell Pepper and Garlic in Tangy Tomato Sauce?
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 Sautéed Chicken with Bell Pepper and Garlic in Tangy Tomato Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Sautéed Chicken with Bell Pepper and Garlic in Tangy Tomato Sauce?
Mediterranean mardi gras 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.
What others are saying
- ★★★★★
Loved how the garlic and bell peppers balanced the tangy tomato sauce. Served with crusty bread for a quick weeknight meal.
- ★★★★★
So simple and flavorful—my family kept asking for seconds. The Mediterranean twist made it feel special.
- ★★★★★
This recipe was a hit at our Mardi Gras party! The tangy tomato sauce with bell peppers and garlic was perfect with the chicken.
