Sautéed Chicken with Roasted Red Pepper and Herb Pan Sauce

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

Tender chicken breasts cooked in a flavorful pan sauce made with roasted red peppers, fresh herbs, and garlic. This mediterranean-inspired chicken ready in about 30 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 350 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.

★ 4.5 (11 ratings) Prep: 10 min Cook: 20 min Serves 2 Mediterranean cuisine 350 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.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 6-7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove chicken and set aside.
  3. Step 3: Reduce heat to medium and add 3 minced garlic cloves to the skillet, sautéing for 30 seconds until fragrant but not browned.
  4. Step 4: Add 1/2 cup diced roasted red peppers and 1 tbsp fresh thyme leaves, stirring for 1 minute to combine and warm through.
  5. Step 5: Pour in 3/4 cup chicken broth, scraping up any browned bits from the pan, and simmer for 3-4 minutes until the sauce reduces and thickens slightly.
  6. Step 6: Turn off the heat and whisk in 1 tbsp unsalted butter until melted and the sauce is glossy.
  7. Step 7: Return chicken breasts to the skillet, spooning the pan sauce over them, and serve immediately.

Frequently asked questions

How long does Sautéed Chicken with Roasted Red Pepper and Herb Pan Sauce take to make?

Total time is about 30 minutes (10 min prep + 20 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 Herb Pan 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 Herb Pan 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 Herb Pan 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 Herb Pan 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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