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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 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.

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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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