One Pan Mediterranean Chicken with Roasted Red Pepper Sauce

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One pan mediterranean chicken with roasted red pepper sauce is ready in less than 30 minutes and full of amazing flavors! 

30 minute meals have become our go-to for busy weekday nights! If you’re with us, try Honey Roasted Chicken and Sweet Potatoes Skillet, Asparagus Stuffed Chicken, and Honey Lime Garlic Chicken

Mediterranean Chicken with Roasted Red Pepper Sauce |

One pan meals are where it is AT you guys.  By now you know that I love food, but I’m a firm believer in the spoiler theory. The spoiler theory is something I just made up in my head (so obviously it’s very legitimate) that explains why food that takes forever and a day to prepare or requires an overabundance of labor doesn’t taste as good.

It can be traced back to when I was a teenager and I would beg my mother to make me a ham and cheese sandwich “because it tastes so much better when you make it” even though I was perfectly capable of making the exact same ham and cheese sandwich on my own. When it takes too long or too much effort, it just doesn’t taste as good.

The ham and cheese sammy is an over exaggeration (kind of) but you get my point, yeah?

Mediterranean Chicken with Roasted Red Pepper Sauce |

That’s why I’m convinced that a meal that can be ready in about 30 minutes, give or take a few, tastes better – and if cleanup only requires two minutes because you only used a blender and one pan to make said dish? ALL the better. This one pan mediterranean chicken is quick, easy, and tossed in the most incredibly creamy and delicious roasted red pepper sauce everrrrr. You will make this again and again I tell ya.

Mediterranean Chicken with Roasted Red Pepper Sauce |

What people are saying about this One Pan Mediterranean Chicken with Roasted Red Pepper Sauce

“Fabulous recipe! Something fresh and new, with well-balanced flavors that made the whole family rave! Went very well with some Italian oven roasted veggies. Next time (and there absolutely will be a next time) I want to try it over some thin spaghetti noodles with garlic toast.” 

“This meal was just magical. In my top 5 for sure. Don’t forget the feta and basil, that’s what makes it so good!” – Virginie

“This was absolutely scrumptious! Restaurant quality with very little preparation/work. Dinner on the table within 30 mins!” – Kelly

“Oh. My. Word. I used coconut milk instead of heavy cream to make this dairy free and I roasted my own bell peppers. I wanted to drink the sauce. HEAVENLY.” – Stephanie

Mediterranean Chicken with Roasted Red Pepper Sauce |

One Pan Mediterranean Chicken with Roasted Red Pepper Sauce

One pan mediterranean chicken with roasted red pepper sauce is ready in less than 30 minutes and full of amazing flavors.
4.75 from 48 votes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4


  • 4-6 boneless skinless chicken thighs or breasts
  • 2/3 cup chopped roasted red peppers (see note)
  • 2 teaspoons Italian seasoning, divided
  • 4 tablespoons oil
  • 1 tablespoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream
  • 2 tablespoons crumbled feta cheese (optional)
  • thinly sliced fresh basil (optional)


  • 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.


You can buy jarred roasted red peppers in most grocery stores near the olives.
Did You Make This Recipe?Tag @cremedelacrumb1 on Instagram and hashtag it #cremedelacrumb!


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Recipe Rating


Holy canoli!! This recipe is amazing! I replaced the heavy cream for a sour cream/skim milk mixture but omg this is sooo good! Definitely adding this to my rotation.

    Nice thinking! Glad it turned out well!

5 stars
AWESOMe with either full cream or coconut cream. I like to add fresh CAPSICUMx2 and fry that with the cooked chicken. I’ve had it over rice and am trying it with PENENe pasta tonight. The sauce is amazing.

    So glad you enjoyed this so much! Thanks for your feedback, Kelly!

made this eve. Always want to do per INSTRUCTIONS first time but needed more time to cook thighs so added a bit or red wine and chicenstock to pan prior to puree. Was very good and served with penne. Made extra penne so will serve tomorrow or net day with sauce, penne and RICOTTA Great flavor

    Interesting- thanks for sharing!


    The “make again” file, I love it! 😉

5 stars
This recipe is in my regular rotation, but tonight I made it with the RESt of the leftover turkey from Thnaksgiving and it is just as GOod. I often add mushrooms, onions, or whatever veggies I need to use up. The recipe is very adaptable.

    Awesome idea!

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