Sautéed Chicken with Roasted Red Pepper and Chickpea Ragout

By AislePrompt Test Kitchen · 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

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.

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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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