Sautéed Chicken with Roasted Red Pepper and Chickpea Ragout

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

Tender chicken breasts cooked in a skillet paired with a smoky roasted red pepper and chickpea ragout, rich in Mediterranean flavors. This mediterranean-inspired chicken (gluten free, high protein) ready in about 35 minutes pairs olive oil, sliced roasted red peppers, drained and rinsed canned chickpeas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 10 min Cook: 25 min Serves 2 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts and season both sides 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 the chicken for 5-6 minutes per side until golden brown and cooked through. Remove from skillet and keep warm.
  2. Step 2: In the same skillet, add 1 tbsp olive oil and sauté 1 medium diced yellow onion and 3 minced garlic cloves over medium heat for 3-4 minutes until translucent and fragrant.
  3. Step 3: Add 1 cup sliced roasted red peppers, 1 cup drained chickpeas, 1 tsp ground cumin, and 1 tsp smoked paprika to the skillet. Stir well and cook for 2 minutes until spices are fragrant.
  4. Step 4: Pour in 1/2 cup vegetable broth and simmer the ragout for 5-6 minutes until the sauce thickens and coats the chickpeas and peppers.
  5. Step 5: Stir in 2 tbsp chopped fresh parsley, adjust seasoning with additional salt and pepper if needed, then serve the chickpea ragout over the sautéed chicken breasts.

Frequently asked questions

How long does Sautéed Chicken with Roasted Red Pepper and Chickpea 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 Roasted Red Pepper and Chickpea 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 olive oil from drying out.

Can I substitute ingredients in Sautéed Chicken with Roasted Red Pepper and Chickpea 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 Roasted Red Pepper and Chickpea 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.

Is Sautéed Chicken with Roasted Red Pepper and Chickpea Ragout gluten free?

Yes — this recipe is tagged gluten free, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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