One Pan Mediterranean Chicken with Roasted Red Pepper Sauce
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
613 kcal
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Course
Main Course
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Cuisine
Mediterranean
One Pan Mediterranean Chicken with Roasted Red Pepper Sauce
Description
One Pan Mediterranean Chicken highlights chicken pieces simmered in a vibrant roasted red pepper cream sauce that balances savory Italian seasoning and garlic. The sauce starts as a smooth puree of roasted red pepper, oil, and spices, then is gently cooked with heavy cream to develop a thick, creamy consistency that coats the chicken well. Optional feta cheese adds a tangy note, while fresh basil provides aromatic freshness as a garnish.
The chicken is pan-seared until lightly browned and cooked through, then tossed with the heated sauce in the same pan, allowing flavors to meld without extra cleanup. This method delivers juicy chicken with a rich, velvety sauce, emphasizing the Mediterranean flavor profile.
This dish pairs well with a simple green salad, toasted pita bread, or grain sides like couscous or orzo. The included notes mention serving with lemon couscous or creamy parmesan spinach orzo, complementing the creamy pepper sauce. Using jarred roasted peppers saves time without compromising flavor.
Ingredients
- 4-6 chicken thigh or breasts, boneless, skinless
- ⅔ cup red peppers see note, chopped, roasted
- 2 teaspoons Italian seasoning divided
- 4 tablespoons neutral cooking oil generic cooking oil
- 1 tablespoon garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup heavy cream
- 2 tablespoons feta cheese optional, crumbled
- basil thinly sliced, optional
Instructions
- Combine roasted red peppers, 1 teaspoon Italian seasoning, oil, garlic, salt, and pepper in a food processor or blender Pulse til smooth.
- Grease a large skillet. Season chicken with remaining 1 teaspoon Italian seasoning. Cook chicken in your greased skillet over medium heat for 6-8 minutes on each side until cooked through and lightly browned on the outside. Transfer to a plate and cover to keep warm.
- Transfer red pepper mixture to the pan and stir over medium heat 2-3 minutes until hot throughout. Add heavy cream and stir until mixture is thick and creamy.
- Add chicken and toss in the sauce to coat. Garnish with crumbled feta cheese and fresh basil and serve.
Notes
- Jarred roasted red peppers can be used instead of roasting your own to save time.
- Serve with green salad, toasted pita bread, or sides like lemon couscous or creamy parmesan spinach orzo for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 613 kcal
% Daily Value*
| Calories | 613kcal | 31% |
| Carbohydrates | 5g | 2% |
| Protein | 51g | 102% |
| Fat | 43g | 66% |
| Saturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 230mg | 77% |
| Sodium | 962mg | 40% |
| Potassium | 937mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1082IU | 22% |
| Vitamin C | 15mg | 17% |
| Calcium | 80mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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