Sautéed Chicken with Roasted Red Pepper and Mushroom Ragout

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

Tender chicken breasts pan-seared and served with a rich ragout of roasted red peppers and cremini mushrooms simmered in garlic and herbs. This mediterranean-inspired chicken ready in about 30 minutes pairs sliced roasted red peppers, sliced cremini mushrooms, minced garlic cloves 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.

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. Heat 2 tbsp olive oil in a large skillet over medium-high heat and sear the chicken breasts for 5 minutes per side until golden brown and cooked through, then transfer to a plate and keep warm.
  2. Step 2: In the same skillet, add 1 tbsp olive oil and sauté 3 minced garlic cloves for 30 seconds until fragrant. Add 1 cup sliced cremini mushrooms and cook for 4 minutes until they release moisture and begin to brown.
  3. Step 3: Stir in 1 cup sliced roasted red peppers, 1/2 cup chicken broth, and 1 tsp fresh thyme leaves. Simmer the ragout for 5 minutes until the sauce thickens and coats the mushrooms and peppers.
  4. Step 4: Return the chicken breasts to the skillet and spoon the ragout on top. Cook together for 2 minutes to meld flavors. Sprinkle 1 tbsp chopped fresh parsley over the dish before serving.

Frequently asked questions

How long does Sautéed Chicken with Roasted Red Pepper and Mushroom Ragout 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 Mushroom 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 sliced roasted red peppers from drying out.

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

What goes well with Sautéed Chicken with Roasted Red Pepper and Mushroom Ragout?

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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