Sautéed Garlic Butter Chicken with Roasted Bell Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts cooked in garlic butter and served with sweet roasted bell peppers for a simple, flavorful dinner. This american-inspired chicken ready in about 40 minutes pairs unsalted butter, minced garlic cloves, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 30 min Serves 2 American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 425°F. Toss 1 sliced red bell pepper and 1 sliced yellow bell pepper with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 20 minutes until tender and edges are lightly caramelized.
  2. Step 2: Meanwhile, season 2 boneless skinless chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Heat 3 tbsp unsalted butter in a large skillet over medium heat until melted and foaming.
  3. Step 3: Add 4 minced garlic cloves to the butter and sauté for 30 seconds until fragrant. Add the chicken breasts and cook for 6-7 minutes per side until golden brown and cooked through (internal temperature 165°F).
  4. Step 4: Remove the chicken to a plate and let rest for 5 minutes. Stir the roasted bell peppers into the garlic butter sauce in the skillet to combine.
  5. Step 5: Slice the chicken breasts and serve topped with the garlic butter roasted peppers, garnished with 2 tbsp chopped fresh parsley.

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Frequently asked questions

How long does Sautéed Garlic Butter Chicken with Roasted Bell Peppers take to make?

Total time is about 40 minutes (10 min prep + 30 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 Garlic Butter Chicken with Roasted Bell Peppers?

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 unsalted butter from drying out.

Can I substitute ingredients in Sautéed Garlic Butter Chicken with Roasted Bell Peppers?

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 Garlic Butter Chicken with Roasted Bell Peppers 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 Garlic Butter Chicken with Roasted Bell Peppers?

American 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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