Sautéed Chicken with Red Pepper and Tomato Ragout

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts sautéed and served with a vibrant red pepper and tomato ragout, accented by garlic and fresh herbs. This mediterranean-inspired chicken ready in about 35 minutes pairs (6 oz each) chicken breasts, olive oil, medium, diced tomatoes 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.

★ 4.4 (12 ratings) Prep: 10 min Cook: 25 min Serves 2 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Season 2 chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper, then add them to the pan. Sauté for 5-6 minutes per side until golden brown and cooked through, then transfer to a plate and cover loosely.
  2. Step 2: In the same skillet, add 1 tbsp olive oil and 4 minced garlic cloves. Sauté for 30 seconds until fragrant but not browned. Add 1 large diced red bell pepper and cook for 4 minutes until slightly softened.
  3. Step 3: Stir in 3 diced medium tomatoes, 1/4 cup water, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer the ragout over medium heat for 7-8 minutes until the sauce thickens and the vegetables meld together.
  4. Step 4: Stir 2 tbsp chopped fresh basil into the ragout, then return the chicken breasts to the pan to warm for 2 minutes. Serve the chicken topped with the pepper and tomato ragout.

Frequently asked questions

How long does Sautéed Chicken with Red Pepper and Tomato 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 Sautéed Chicken with Red Pepper and Tomato 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 (6 oz each) chicken breasts from drying out.

Can I substitute ingredients in Sautéed Chicken with Red Pepper and Tomato 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 Sautéed Chicken with Red Pepper and Tomato 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 Sautéed Chicken with Red Pepper and Tomato 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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