One pan mediterranean chicken with roasted red pepper sauce is ready in less than 30 minutes and full of amazing flavors!
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?
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.
- 4-6 boneless skinless chicken thighs or breasts
- ⅔ cup chopped roasted red peppers (see note)
- 2 teaspoons italian seasoning, divided
- 4 tablespoons oil
- 3 teaspoons minced garlic
- ½ teaspoon salt
- ¼ 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.
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I’m in love with one pan meals – the less dishes I have to do, the better! And you’re definitely right, the less work involved in a dish always makes it taste better 🙂
hey girl this look oh so yummy!
I can’t have dairy — can the heavy cream be replaced with a non-dairy alternative? Any idea which one?
I made it with coconut cream from Trader Joes and it was delish!
Try coconut cream. That’s a good sub. I’ve used it before in another recipe and it’s good. Okay. I just noticed someone already told you the same thing.
I LOVE Mediterranean flavors! I would love to try a veggie version of this dish inspired by the same flavors. Maybe with tofu!
http://www.sprinklesandsaturdays.com
http://oureverydaylife.com/nondairy-alternatives-heavy-whipping-cream-20627.html
Oh my, look at that. So creamy and delicious.
Thanks Mary!
Yes to one pan meals! Especially packed with flavor and creamy sauce! Loving this!
Agreed, one pan meals are THEE best! Thanks Anna!! 🙂
This is such a simple dish! Yet I can tell that it will be delicious. Roasted red peppers are my favorite! I just had one question. I cannot eat feta. Is there a substitute cheese that I can use?
Fabulous recipe! Something fresh and new, with a great ballance of flavors that made the whole family VERY happy! Pairs great with some Italian roasted veggies. Next time I’m going to try it over some thin spaghetti noodles with garlic toast.
Fabulous recipe! Something fresh and new, with well-ballanced 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.
Thank you for sharing this with us!
Mine might have looked just as good but my blender decided to exploded from the bottom and I had to go to back up and salvage. Very rich meal since I’ve never cooked w/Heavy Cream before. This is a staple herein my Casa.
What type of oil do you recommend for this dish? Thank you!
Olive oil or vegetable oil work great!
Can you use yoghurt instead of cream?
Es sieht soooo lecker aus
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!
Absolutely delicious. Made this with rice and some extra sliced roasted red peppers. Even my 9 year old devoured it.
Hi!
Want to thank you for your wonderful recipes.
I decided to make your salsa and red pepper hummus.
It was a success, friends took take aways of it.
I used the salsa as my pizza sauce. My pizza tasted so good.
Cant wait to try more recipes.
I am actually a vegan who still cooks chicken for my boyfriend, so I made this marinade for him & I was actually super jealous because the mixture tasted SO delicious. Also, I decided to bake it instead of stove-top and it still came out great (obviously he had the final taste!). I will have to find a way to incorporate this recipes into one of my own vegan dishes!
This was awesome, my sauce didn’t thicken up much but it was spectacular!
This was absolutely scrumptious! Restaurant quality with very little preparation/work. Dinner on the table within 30mins!
Just made this! And I love it! This was the first time I’ve ever roasted my own peppers and I felt like it really added to the dish. I just happened to have Mediterranean and garlic olive oil on hand which I soaked the peppers in and used asome my 4 tablespoons of oil. I also added some shallots which I sautéed in the pan before adding my sauce mixture. I will definitely be making this again!!
Made this tonight and ate it over spaghetti squash. It was great! I will definitely make it again. Thanks!
This was Delicious, My Family and I enjoyed it. Thanks for Sharing.
My Family Enjoyed the recipe. Thanks for Sharing.
Great recipe, My Family enjoyed it. Thanks for sharing
Delicious! My family and I enjoyed it. Thanks for sharing.
Do you have the nutritional information?
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.
Yummy dish!
What could you use as a cream substitute?
Hi Marian! I’ve never substituted cream before in this recipe, but I think your best bet would be greek yogurt.
I’m making this sauce now..however it tastes a bit bitter what have I done wrong?
I didn’t cook the garlic first before processing an I roasted the Peppers myself
I made this last night. Delicious!!!. My husband was nuts for this. I doubled the sauce because I had 8 chicken thighs.
I also added more Italian seasoning because I like stronger flavor. I also added a bag of Spinach at the end to wilt in the sauce. We ate the chicken and sauce over brown rice flavored with lemon thyme and butter. I will definitely be making this again. LOVED It.