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!
Servings:4 servings
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
Roasted red bell peppers: you can certainly roast your own, but I like to save time and purchase jarred roasted red peppers - you can find them in most grocery stores near the olives.
Serving suggestion: my favorite way to serve this chicken is with a tossed green salad or toasted pita bread, and my Lemon Couscous (pictured in the plated photos of this chicken) or Creamy Parmesan Spinach Orzo.
Nutrition
Calories: 613 kcal, Carbohydrates: 5 g, Protein: 51 g, Fat: 43 g, Saturated Fat: 17 g, Trans Fat: 1 g, Cholesterol: 230 mg, Sodium: 962 mg, Potassium: 937 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 1082 IU, Vitamin C: 15 mg, Calcium: 80 mg, Iron: 1 mg
