Sautéed Chicken with Roasted Red Pepper and Herb Sauce
Tender chicken breasts pan-sautéed and served with a vibrant roasted red pepper and herb sauce that balances smoky and fresh flavors. This mediterranean-inspired chicken (gluten free) ready in about 30 minutes blends olive oil, roasted red peppers (jarred, drained), fresh basil leaves 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 320 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.
Ingredients
- 2 pieces (6 oz each) boneless skinless chicken breasts
- 3 tbsp olive oil
- 1 cup roasted red peppers (jarred, drained)
- 1/4 cup fresh basil leaves
- 1/4 cup fresh parsley leaves
- 3 cloves garlic cloves
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup water
Instructions
- Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each) 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 until shimmering, then add chicken and sauté for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken and keep warm.
- Step 2: In a blender, combine 1 cup drained roasted red peppers, 1/4 cup fresh basil leaves, 1/4 cup fresh parsley leaves, 3 garlic cloves, 1 tbsp lemon juice, 1/4 cup water, and 1 tbsp olive oil. Blend until smooth and slightly thickened.
- Step 3: Return the skillet to medium heat, add the blended sauce, and cook for 3-4 minutes until warmed through and fragrant. Pour the sauce over the cooked chicken breasts and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Chicken with Roasted Red Pepper and Herb Sauce take to make?
Total time is about 30 minutes (15 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 Herb Sauce?
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 Herb 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 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.
Is Sautéed Chicken with Roasted Red Pepper and Herb Sauce 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.
