Sautéed Chicken with Bell Pepper and Garlic in Tangy Tomato Sauce

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

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 blends cut into 1-inch cubes chicken breast, minced garlic cloves, olive oil 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 320 calories and feeds 4, 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 4 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Turn off the heat and stir in 5 chopped fresh basil leaves for a fresh aroma. Serve hot.

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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). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sautéed Chicken with Bell Pepper and Garlic in Tangy Tomato 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 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.

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