Sautéed Chicken Breast with Garlic and Roasted Red Pepper Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts pan-seared and served with a vibrant roasted red pepper and garlic sauce that’s Whole30 compliant. This whole30 (whole30, gluten free) ready in about 30 minutes blends olive oil, chopped roasted red peppers, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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 Whole30 cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season 2 boneless skinless chicken breasts with sea salt and black pepper, then sear them for 5-6 minutes per side until golden brown and cooked through. Remove chicken and set aside.
  2. Step 2: Reduce heat to medium, add 1 tbsp olive oil to the skillet then sauté 1 small diced shallot and 4 minced garlic cloves for 2-3 minutes until fragrant and translucent.
  3. Step 3: Add 1 cup chopped roasted red peppers, 1/2 cup chicken broth, 1 tbsp apple cider vinegar, and 1/2 tsp smoked paprika, stirring to combine. Simmer for 5 minutes until the sauce thickens and flavors meld.
  4. Step 4: Return chicken breasts to the skillet, spoon the sauce over them, and cook together for 2 more minutes to warm through.
  5. Step 5: Garnish with 2 tbsp chopped fresh parsley before serving.

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Frequently asked questions

How long does Sautéed Chicken Breast with Garlic and Roasted Red Pepper Sauce take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sautéed Chicken Breast with Garlic and Roasted Red Pepper Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Sautéed Chicken Breast with Garlic and Roasted Red Pepper 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 Breast with Garlic and Roasted Red Pepper Sauce 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.

Is Sautéed Chicken Breast with Garlic and Roasted Red Pepper Sauce whole30?

Yes — this recipe is tagged whole30, gluten free, dairy free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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