Sautéed Chicken with Smoky Mushroom and Roasted Red Pepper Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

Pan-seared and served with a richly smoky mushroom and roasted red pepper sauce, perfect for a comforting weeknight dinner. This mediterranean-inspired chicken ready in about 40 minutes blends (6 oz each) chicken breasts, olive oil, smoked paprika 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 420 calories and feeds 4, 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

• 4 pieces (6 oz each) chicken breasts
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 8 oz, sliced button mushrooms
• 1 cup, chopped roasted red peppers
• 3 cloves, minced garlic cloves
• 1 medium, finely chopped shallot
• 1/2 cup vegetable broth
• 1/4 cup heavy cream
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Pat dry 4 chicken breasts and season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp smoked paprika. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden brown and cooked through, reaching 165°F internal temperature, then transfer to a plate and keep warm.
2. Step 2: In the same skillet, add 1 tbsp olive oil. Sauté 1 finely chopped shallot and 3 minced garlic cloves over medium heat for 2 minutes until fragrant and translucent.
3. Step 3: Add 8 oz sliced button mushrooms to the skillet. Cook, stirring occasionally, for 5-7 minutes until mushrooms are browned and their moisture has evaporated.
4. Step 4: Stir in 1 cup chopped roasted red peppers and pour in 1/2 cup vegetable broth. Simmer for 3 minutes until the sauce thickens slightly.
5. Step 5: Reduce heat to low, stir in 1/4 cup heavy cream, and cook for another 2 minutes until the sauce coats the back of a spoon. Season with additional salt and pepper to taste.
6. Step 6: Return chicken breasts to the skillet, spoon sauce over them, and heat together for 1-2 minutes. Garnish with 2 tbsp chopped fresh parsley before serving.