Description
Mediterranean Chicken with Roasted Red Pepper Sauce is a creamy, one-pan dinner ready in just 25 minutes. Juicy chicken is simmered in a rich roasted red pepper cream sauce, then finished with feta and fresh basil for bold Mediterranean flavor. Perfect for busy weeknights yet elegant enough for guests.
Ingredients
4–6 boneless, skinless chicken thighs or breasts
⅔ cup chopped roasted red peppers
2 teaspoons Italian seasoning, divided
4 tablespoons olive 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
In a blender or food processor, combine roasted red peppers, 1 teaspoon Italian seasoning, olive oil, garlic, salt, and pepper. Blend until smooth.
Heat a large greased skillet over medium heat. Season chicken with remaining 1 teaspoon Italian seasoning.
Cook chicken for 6–8 minutes per side, until golden brown and cooked through. Transfer to a plate and cover loosely to keep warm.
Pour the roasted red pepper mixture into the same skillet. Stir over medium heat for 2–3 minutes until heated through.
Add heavy cream and stir until the sauce thickens and becomes creamy.
Return chicken to the skillet and coat in the sauce. Simmer for 2–3 minutes.
Garnish with crumbled feta and fresh basil before serving.
Notes
Jarred roasted red peppers save time and work perfectly.
For a dairy-free option, substitute coconut cream for heavy cream.
Serve with couscous, rice pilaf, toasted pita, or a crisp Mediterranean salad.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet / One-Pan
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 613
- Sugar: 1g
- Sodium: 962mg
- Fat: 43g
- Saturated Fat: 17g
- Unsaturated Fat: 24g
- Trans Fat: 1g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 51g
- Cholesterol: 230mg