Stovetop Sautéed Chicken with Roasted Red Pepper Sauce

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

Tender chicken breasts pan-seared and topped with a vibrant roasted red pepper sauce infused with garlic and smoked paprika. This mediterranean-inspired chicken (gluten free) ready in about 30 minutes blends (6 oz each) skinless chicken breasts, olive oil, chopped roasted red peppers 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 380 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 380 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Pat dry 2 skinless chicken breasts (6 oz each) and season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 6-7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F, then transfer to a plate.
  2. Step 2: In the same skillet, reduce heat to medium and add 1 tbsp olive oil. Sauté 3 minced garlic cloves for 30 seconds until fragrant but not browned. Add 1 cup chopped roasted red peppers and 1 tsp smoked paprika, stirring for 2 minutes to combine flavors.
  3. Step 3: Pour in 1/4 cup heavy cream and stir continuously for 3-4 minutes until the sauce thickens slightly and coats the back of a spoon. Return chicken to the skillet and spoon sauce over it to rewarm for 2 minutes.
  4. Step 4: Garnish with 2 tbsp chopped fresh parsley and serve immediately with your choice of side.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Stovetop Sautéed Chicken with 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 Stovetop Sautéed Chicken with 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 Stovetop Sautéed Chicken with 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 Stovetop Sautéed Chicken with 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 Stovetop Sautéed Chicken with 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