Sautéed Chicken with Roasted Red Pepper and Basil Cream Sauce
Pan-seared and served with a rich roasted red pepper and basil cream sauce, perfect for a comforting dinner. This mediterranean-inspired chicken ready in about 30 minutes blends salt, black pepper, 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 450 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.
Ingredients
- 2 pieces (6 oz each) boneless skinless chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 cup, chopped roasted red peppers
- 1/4 cup, chopped fresh basil leaves
- 1/2 cup heavy cream
- 2, minced garlic cloves
- 1/4 cup chicken broth
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove chicken and tent with foil.
- Step 3: In the same skillet, add 2 minced garlic cloves and sauté for 30 seconds until fragrant. Add 1 cup chopped roasted red peppers and 1/4 cup chopped fresh basil leaves, cooking for 2 minutes to blend flavors.
- Step 4: Pour in 1/2 cup heavy cream and 1/4 cup chicken broth, stirring to combine. Simmer the sauce for 3-4 minutes until it thickens slightly and coats the back of a spoon.
- Step 5: Return chicken breasts to the skillet and spoon the sauce over them. Cook together for 1-2 minutes to warm through before serving.
Frequently asked questions
How long does Sautéed Chicken with Roasted Red Pepper and Basil Cream 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 Roasted Red Pepper and Basil Cream 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 Red Pepper and Basil Cream 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 Red Pepper and Basil Cream 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.
What goes well with Sautéed Chicken with Roasted Red Pepper and Basil Cream 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.
