Sautéed Chicken with Roasted Bell Pepper and Garlic Sauce

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

Tender chicken breasts sautéed and served in a rich roasted bell pepper and garlic sauce, perfect for a flavorful weeknight dinner. This mediterranean-inspired chicken (gluten free) ready in about 45 minutes pairs chicken breast, red bell pepper, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 (8 ratings) Prep: 15 min Cook: 30 min Serves 2 Mediterranean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Cut 2 medium red bell peppers into quarters, remove seeds, and place on a baking sheet. Drizzle with 2 tbsp olive oil and roast for 20 minutes until the skins are charred and the flesh is soft.
  2. Step 2: While peppers roast, mince 4 garlic cloves. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 2 chicken breasts with 1 tsp salt and 1/2 tsp black pepper, then sauté for 5-6 minutes on each side until golden and cooked through; remove and keep warm.
  3. Step 3: Transfer roasted bell peppers to a blender, add minced garlic, and blend until smooth. Pour the sauce back into the skillet, stir in 1/2 cup heavy cream, and simmer over medium heat for 3 minutes until thickened.
  4. Step 4: Return chicken to the skillet, spoon sauce over, and cook together for 2 minutes to coat. Sprinkle 2 tbsp chopped fresh parsley before serving.

Frequently asked questions

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

Total time is about 45 minutes (15 min prep + 30 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 Roasted Bell Pepper and Garlic 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 chicken breast from drying out.

Can I substitute ingredients in Sautéed Chicken with Roasted Bell Pepper and Garlic 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 Roasted Bell Pepper and Garlic 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 with Roasted Bell Pepper and Garlic Sauce gluten free?

Yes — this recipe is tagged gluten 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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