Sautéed Garlic Butter Chicken with Roasted Red Pepper

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken breasts cooked in garlic butter with sweet roasted red pepper for a flavorful dinner. This Mediterranean-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, unsalted butter, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 Mediterranean cuisine 380 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts (about 1 lb) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through, then remove and set aside.
  3. Step 3: Reduce heat to medium, add 3 tbsp unsalted butter to the skillet, then stir in 4 minced garlic cloves, sautéing for 1 minute until fragrant but not browned.
  4. Step 4: Add 1/2 cup sliced roasted red pepper strips and 1 tsp fresh thyme leaves to the skillet. Cook for 2-3 minutes until the peppers are heated through and the butter sauce thickens slightly.
  5. Step 5: Return the chicken breasts to the skillet, spoon the garlic butter and red pepper mixture over the top, and cook for an additional 1-2 minutes to meld flavors before serving.

Related recipes