Stovetop Lemon-Garlic Chicken with Roasted Red Pepper Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

Pan-seared and simmered in a vibrant roasted red pepper and garlic sauce with a bright lemon finish. This mediterranean-inspired chicken (gluten free) ready in about 45 minutes blends olive oil, large red bell peppers, garlic cloves 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 320 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) boneless skinless chicken breasts
• 3 tbsp olive oil
• 2 large red bell peppers
• 5 cloves garlic cloves
• 3 tbsp lemon juice
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup chicken broth
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: Preheat broiler and place 2 large red bell peppers on a baking sheet; broil for 10 minutes, turning halfway until the skin is charred and blistered. Transfer to a bowl and cover with plastic wrap to steam for 10 minutes.
2. Step 2: While peppers steam, season 4 boneless skinless chicken breasts 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 and sear chicken for 4 minutes per side until golden but not fully cooked; remove and set aside.
3. Step 3: Peel the skin off the roasted peppers and roughly chop. In the same skillet, add 1 tbsp olive oil and sauté 5 minced garlic cloves over medium heat for 1 minute until fragrant, stirring constantly.
4. Step 4: Add chopped roasted peppers, 1 cup chicken broth, and 3 tbsp fresh lemon juice to the skillet. Use an immersion blender or transfer to a blender and puree until smooth, then return sauce to skillet.
5. Step 5: Return chicken breasts to the skillet, spoon sauce over them, reduce heat to low, cover, and simmer for 8 minutes until chicken is cooked through and the sauce thickens slightly.
6. Step 6: Garnish with 2 tbsp chopped fresh parsley and serve immediately with sauce spooned over the top.