Sautéed Chicken with Smoky Tomato and Roasted Red Pepper Sauce

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

Sautéed to golden perfection, served with a smoky, roasted red pepper and tomato sauce that balances sweetness and spice. This mediterranean-inspired chicken (gluten free) ready in about 30 minutes blends smoked paprika, divided salt, divided black pepper 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 350 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.

Prep: 10 min Cook: 20 min Serves 2 Mediterranean cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts and season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp smoked paprika. Set aside.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sauté for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken and keep warm.
  3. Step 3: In the same skillet, add 1 tbsp olive oil and sauté 3 minced garlic cloves for 30 seconds until fragrant. Add 1 cup chopped roasted red peppers, 1 cup canned diced tomatoes, and 1/4 tsp red chili flakes. Cook over medium heat for 5-7 minutes until the sauce thickens and the edges start to caramelize.
  4. Step 4: Stir in 1/4 cup chopped fresh basil and 1 tbsp lemon juice, cooking for another minute until the sauce is bright and aromatic.
  5. Step 5: Serve the chicken breasts topped with the smoky tomato and roasted red pepper sauce.

Frequently asked questions

How long does Sautéed Chicken with Smoky Tomato and Roasted Red Pepper Sauce take to make?

Total time is about 30 minutes (10 min prep + 20 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 Smoky Tomato and Roasted Red Pepper 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 Smoky Tomato and Roasted Red Pepper 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 Smoky Tomato and Roasted Red Pepper 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 Smoky Tomato and Roasted Red Pepper 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.

Related recipes