Sautéed Chicken with Roasted Red Pepper and Garlic Sauce

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

Tender chicken breasts seared and finished in a rich roasted red pepper and garlic sauce, perfect for a satisfying weeknight meal. This mediterranean-inspired chicken ready in about 35 minutes pairs boneless skinless chicken breasts, olive oil, roasted red peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

★ 4.6 (10 ratings) Prep: 10 min Cook: 25 min Serves 2 Mediterranean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts (about 1 lb), 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. Add the chicken and sauté for 5-6 minutes per side until golden brown and cooked through. Remove chicken and set aside.
  2. Step 2: In the same skillet, add 1 tbsp olive oil, 1 small finely chopped onion, and 4 minced garlic cloves. Sauté over medium heat for 3-4 minutes until the onion is translucent and garlic is fragrant.
  3. Step 3: Add 1 cup chopped roasted red peppers and 1 tsp smoked paprika to the skillet. Stir and cook for 2 minutes until heated through.
  4. Step 4: Pour in 1/2 cup chicken broth and bring to a simmer. Cook for 4-5 minutes until the sauce reduces slightly.
  5. Step 5: Stir in 1/4 cup heavy cream and simmer for another 2 minutes until the sauce thickens and coats the back of a spoon.
  6. Step 6: Return the chicken breasts to the skillet and spoon the sauce over them. Simmer for 2 minutes to meld flavors.
  7. Step 7: Garnish with 2 tbsp chopped fresh parsley and serve immediately.

Frequently asked questions

How long does Sautéed Chicken with Roasted Red Pepper and Garlic Sauce 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 Garlic Sauce?

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 Garlic 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 Garlic 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 Garlic 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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