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One Pan Mediterranean Chicken with Roasted Red Pepper Sauce

A flavorful and easy one-pan dish featuring tender chicken breasts cooked in a rich roasted red pepper sauce, served with Mediterranean vegetables.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 350

Ingredients
  

Chicken and Vegetables
  • 4 pieces boneless, skinless chicken breasts pounded to even thickness
  • 1 tablespoon olive oil for cooking
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper to taste
  • 1 cup cherry tomatoes halved
  • 1 cup zucchini sliced
  • 1 cup bell pepper sliced
Roasted Red Pepper Sauce
  • 2 cups jarred roasted red peppers drained
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon olive oil for blending
  • 1/4 cup fresh basil chopped

Method
 

Prepare the Chicken
  1. Season the chicken breasts with salt and pepper on both sides.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add the chicken breasts and cook for about 6-7 minutes on each side until golden brown and cooked through.
Cook the Vegetables
  1. Remove the chicken from the skillet and set aside.
  2. In the same skillet, add cherry tomatoes, zucchini, and bell pepper.
  3. Sauté the vegetables for about 5-6 minutes until they are tender.
Make the Sauce
  1. In a blender, combine roasted red peppers, garlic, oregano, balsamic vinegar, and olive oil.
  2. Blend until smooth and season with salt and pepper to taste.
Combine and Serve
  1. Return the chicken to the skillet with the vegetables.
  2. Pour the roasted red pepper sauce over the chicken and vegetables.
  3. Simmer for an additional 5 minutes to heat through.
  4. Garnish with fresh basil before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 2gFiber: 4gSugar: 5g

Notes

Serve with crusty bread or over rice for a complete meal.

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