Sautéed Chicken with Roasted Red Pepper and Spinach

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

Tender chicken breast sautéed with roasted red pepper slices and fresh spinach, finished with a light garlic butter sauce. This international-inspired chicken ready in about 30 minutes pairs chicken breast, roasted red peppers, fresh spinach 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 International cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sauté for 6-7 minutes per side until golden and cooked through, reaching an internal temperature of 165°F. Remove chicken and set aside.
  2. Step 2: Reduce heat to medium and add 2 tbsp unsalted butter to the skillet. Once melted, add 3 minced garlic cloves and sauté for 30 seconds until fragrant without browning.
  3. Step 3: Add 1/2 cup sliced roasted red peppers and 3 cups fresh spinach to the skillet. Stir frequently and cook for 3-4 minutes until spinach wilts and peppers are heated through, coating everything in the buttery garlic sauce.
  4. Step 4: Return chicken breasts to the skillet and spoon the sauce over them. Cook together for 1-2 minutes to meld flavors before serving.

Frequently asked questions

How long does Sautéed Chicken with Roasted Red Pepper and Spinach 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 Spinach?

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 chicken breast from drying out.

Can I substitute ingredients in Sautéed Chicken with Roasted Red Pepper and Spinach?

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 Spinach 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 Spinach?

International 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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