Sautéed Chicken with Roasted Bell Peppers and Regional Herb Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts pan-seared and served with a vibrant sauce made from roasted local bell peppers and fresh herbs. This mediterranean-inspired chicken ready in about 45 minutes blends (6 oz each) chicken breasts, medium red bell peppers, 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: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 425°F. Place 3 medium red bell peppers on a baking sheet and roast for 20 minutes, turning occasionally until the skins are charred and blistered. Remove and place in a covered bowl to steam for 10 minutes.
  2. Step 2: While peppers roast, pat dry 4 chicken breasts (6 oz each), season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat and sauté chicken for 6-7 minutes per side until golden brown and cooked through (internal temp 165°F). Remove and keep warm.
  3. Step 3: Peel the cooled bell peppers, remove seeds, and chop roughly. In a blender, combine the chopped roasted peppers, 3 minced garlic cloves, 1/4 cup fresh parsley, 2 tsp fresh thyme, 2 tbsp lemon juice, and 2 tbsp olive oil. Blend until smooth and season to taste with salt and pepper.
  4. Step 4: Serve the sautéed chicken topped with the vibrant roasted bell pepper herb sauce, garnished with extra parsley if desired.

Equipment for this recipe

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Frequently asked questions

How long does Sautéed Chicken with Roasted Bell Peppers and Regional Herb Sauce take to make?

Total time is about 45 minutes (15 min prep + 30 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 Roasted Bell Peppers and Regional Herb 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 Roasted Bell Peppers and Regional Herb 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 Peppers and Regional Herb 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 Roasted Bell Peppers and Regional Herb Sauce?

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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