Mediterranean Chicken with Roasted Red Pepper Sauce
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Mediterranean Chicken with Roasted Red Pepper Sauce is an easy, one pan meal ready in 30 minutes and full of amazing flavors!
Want more delicious recipes? My Baked Greek Chicken & Veggies Sheet Pan Dinner, Lemon Couscous, and Moroccan Chicken Tagine are all just a click away!
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.
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:” a theory I made up that explains why food that takes forever and a day to prepare or requires an overabundance of labor doesn’t taste as good.
That’s why I’m convinced that a meal that can be ready in about 30 minutes, give or take, tastes better — and if cleanup only requires 2 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.
Why This Recipe Works
Roasted red pepper sauce — The roasted red pepper sauce just makes this chicken dish. If you’re looking for a shortcut to this fabulously creamy and rich sauce recipe go check out my roasted red pepper sauce recipe!
Simple ingredients — No need for fancy here. Everything I added to this Mediterranean chicken is found at your local grocery store, including the roasted red peppers (they’re jarred).
One pan — You already know I think one-pan meals are LIFE. But have you tried one yet? If you’re still skeptical that a whole meal made with minimal kitchen tools just can’t be that good, this is the meal to change your mind.
Versatile — Use chicken breasts or thighs, Italian seasonings or your own blend, add cheese or not, fresh herbs or nah, over rice or noodles…you get the idea!
Here’s How You Make It
- First, make the roasted red pepper sauce by adding the red peppers, 1 teaspoon of Italian seasoning, oil, garlic, pepper, and salt in a blender or food processor. Pulse until smooth. (photo 1)
- Now add oil or cooking spray to a large skillet. Add the rest of the Italian seasoning to the chicken breasts and add the chicken to the greased skillet. Brown the breasts on each side for about 6-8 minutes over medium heat until cooked through. Take them off the skillet and put them on a plate and cover to keep warm. (photo 3)
- Now pour the red pepper sauce into the same skillet and stir over medium heat for about 2-3 minutes, or until it’s heated through. Add to the sauce the heavy cream and stir until thick and creamy. (photo 2)
- Add the chicken back in and toss the sauce on it to coat. Serve with a garnish of feta and basil. (photo 4)
Frequently Asked Questions
Okay so you’ve blended the sauce in a food processor or blender, you added it to the skillet, added the heavy cream, and it’s just not thick enough for your taste. What to do?
You can add a little cornstarch to the sauce. It’s my (not so) secret weapon for thickening almost any sauce. Add 1 tablespoon at a time right into the sauce, continuously whisk over high heat, and allow to thicken to desired texture.
In addition to adding the red pepper blend to heavy cream for a sauce, you can use it in a hummus recipe, stir it into Greek yogurt for a yummy dip for veggies, spread it on sandwiches or wraps, or use it as a dip for quesadillas or even pizza! Go crazy! (For an easy recipe to follow, head to my Roasted Red Pepper Hummus recipe.)
Red peppers are very healthy. In fact, all colors of bell peppers are healthy. They contain tons of vitamins like A and C, as well as minerals like potassium, iron, and folate. Peppers are also a great source of fiber, which can help you feel fuller, longer when you eat fiber-containing foods. Fiber is also great for your digestive system.
If you want to make a big batch of red pepper sauce and freeze it, first allow it to come to room temperature. Then add the sauce to containers with tight seals, label, and put in the freezer for up to 12 months. It will separate as it thaws, but you can stir it back together when you reheat it.
Expert Tips
- No need to roast your own peppers (though you can if you want!). You can buy jarred roasted red peppers in most grocery stores near the olives.
- Drain the oil from the jarred roasted red peppers before chopping the peppers and adding to the blender or food processor for sauce.
- This Mediterranean chicken dish goes great over white or brown rice. I’ll also serve it over wide egg noodles, or another pasta that you love. Add the pasta or rice to a bowl, top with a piece of chicken, and then top with sauce, feta, and basil. Delish!
More Tasty Recipes
When you make this recipe, snap a photo and tag me on social – I love connecting with you and seeing what you’re up to in the kitchen!
One Pan Mediterranean Chicken with Roasted Red Pepper Sauce
Ingredients
- 4-6 boneless skinless chicken thighs , or breasts
- ⅔ cup chopped roasted red peppers, (see note)
- 2 teaspoons Italian seasoning, divided
- 4 tablespoons oil
- 1 tablespoon minced garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup heavy cream
- 2 tablespoons crumbled feta cheese , (optional)
- thinly sliced fresh basil (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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi!
About to make this now,
What sides do you recommend to eat this with?
Looks delish!!
Thanks-
Anna
Hi Anna! I always serve this with a tossed green salad. But perhaps some type of potato or roasted veggie would be good, too?!
Is there an alternative to roasted red pePpers? Could i grill my red peppers in a sautee pan before blending instead if i dont have access to an oven etc?
I think that could work!
Just made this. It’s so delicious. Bursting with flavor. I didn’t have feta so substituted with mozzarella. Can’t wait to try it with feta.
I bet that was delicious! You can’t go wrong with mozzarella! 😉
I have tried for 5 minutes to try to get to the recipe. There were 4 ads and a book of how the recipe came to be. The continue reading didnt let me go to next page nor did the jump to recipe. Am I missing so.ething?
So sorry!! My site was having an error behind the scenes that was making multiple recipes not load correctly, this being one of them!! All is fixed now.
Delicious! My husband & I loved this. Flavorful & easy.
Thanks for your feedback, Nancy!
Delicious! Tender & fLavorful chicken. Served with rice and asparagus and it was a hit with the whole famIly.
So happy to hear your whole family enjoyed this one!
I don’t have heavy cream on hand. What can i sub with? Would yogurt be weird. Helppppp!
You could try half and half? Or you can even make your own heavy cream using milk and butter. Look it up on google for an easy recipe to do so- there are tons!
I didn’t have cream either and substituted 3/4 cup milk (skim) and 1/4 CUbutter. Turned out great.
Easy cook and clean up. Doubled everything +/-.
Maybe some pasta on the side.
Awesome! Happy to hear that you had such a great experience with this recipe.
Not one Pan. Also check the sodium content of your red peppers and Italian seasoning before you make this. Mine needed no additional salt and was actually way too salty.
It fit in my 12″ pan
It depends on how many pieces of chicken you have and how but they are I only had 3 small to dim and they would have fit easily
Oh sorry, I thought you were asking and now realize you were not.
Just finished eating this yUmmy Dish.
Used a bag of frozen peppers up i had in my freezer and some of my home grown sweet tomatoes roasted them in my oven then blended As in recipe, it worked really WELL. loved the addtion of feta cheese on top only thing i had to buy fresh was the cream. Served with new potatoes and side salad didnt need any dressing on salad and went great with the SAUCE.
thank you
Yummm! Sounds fantastic. Thanks for sharing, Jane!