Sautéed Chicken with Roasted Red Peppers and Garlic

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

Tender chicken breasts sautéed with sweet roasted red peppers and aromatic garlic create a simple yet flavorful dish perfect for a weeknight dinner. This mediterranean-inspired chicken ready in about 25 minutes pairs boneless skinless chicken breasts, roasted red peppers, 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: 15 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 (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 until shimmering.
  2. Step 2: Add the chicken breasts to the skillet and sauté for 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove and set aside.
  3. Step 3: In the same skillet, add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned. Add 1 cup sliced roasted red peppers and cook for 2-3 minutes until warmed through and slightly caramelized.
  4. Step 4: Return the chicken breasts to the skillet, nestling them among the garlic and peppers. Cook together for 1 minute to marry flavors.
  5. Step 5: Sprinkle 2 tbsp chopped fresh parsley over the top and serve immediately, enjoying the savory blend of tender chicken and sweet peppers.

Frequently asked questions

How long does Sautéed Chicken with Roasted Red Peppers and Garlic take to make?

Total time is about 25 minutes (10 min prep + 15 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 Peppers and Garlic?

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 roasted red peppers from drying out.

Can I substitute ingredients in Sautéed Chicken with Roasted Red Peppers and Garlic?

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 Peppers and Garlic 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 Peppers and Garlic?

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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