Sautéed Garlic Chicken with Roasted Red Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts sautéed with garlic and sweet roasted red peppers, finished with a splash of white wine for brightness. This mediterranean-inspired chicken ready in about 30 minutes pairs minced garlic cloves, sliced roasted red peppers, olive oil 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: 20 min Serves 2 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Season 2 boneless skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper, then add to the skillet. Sauté for 5-6 minutes per side until golden and cooked through, then transfer to a plate.
  2. Step 2: Reduce heat to medium and add 4 minced garlic cloves to the same skillet. Cook for 1 minute until fragrant, stirring frequently to avoid burning.
  3. Step 3: Add 1 cup sliced roasted red peppers and 1/4 cup dry white wine to the skillet. Simmer for 3-4 minutes until the wine reduces slightly and the sauce thickens.
  4. Step 4: Return the chicken breasts to the skillet, spooning the sauce over them. Cook for 1-2 minutes to reheat and meld flavors.
  5. Step 5: Remove from heat and sprinkle 2 tbsp chopped fresh parsley over the chicken before serving.

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Frequently asked questions

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

Total time is about 30 minutes (10 min prep + 20 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 Chicken with Roasted Red 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 minced garlic cloves from drying out.

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

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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