Sautéed Chicken with Roasted Red Pepper and Basil Pesto

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

Sautéed and topped with a vibrant roasted red pepper and basil pesto sauce, perfect for a flavorful weeknight dinner. This mediterranean-inspired chicken (gluten free) ready in about 25 minutes blends (about 6 oz each) chicken breasts, olive oil, chopped roasted red peppers 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 420 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.

Prep: 10 min Cook: 15 min Serves 2 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 chicken breasts (about 6 oz each) and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat and sauté the chicken for 5-6 minutes per side, until golden brown and cooked through (internal temperature 165°F). Remove and keep warm.
  2. Step 2: In a food processor, combine 1/2 cup chopped roasted red peppers, 1 cup packed fresh basil leaves, 1/4 cup pine nuts, 1/4 cup grated Parmesan cheese, 2 minced garlic cloves, and 1 tbsp lemon juice. Pulse while drizzling in the remaining 1 tbsp olive oil until a slightly chunky pesto forms. Season with a pinch of salt to taste.
  3. Step 3: Spoon the roasted red pepper basil pesto over the cooked chicken breasts and serve immediately with your choice of side.

Frequently asked questions

How long does Sautéed Chicken with Roasted Red Pepper and Basil Pesto take to make?

Total time is about 25 minutes (10 min prep + 15 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 Pesto?

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 Pesto?

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 Pesto 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 Red Pepper and Basil Pesto 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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