Mediterranean Chicken with Roasted Red Pepper Sauce
Mediterranean Chicken with Roasted Red Pepper Sauce is an easy 30-minute skillet meal.
Ingredients
- 4 –6 boneless skinless chicken thighs or chicken breasts
- ⅔ cup chopped roasted red peppers
- 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
- Add the roasted red peppers, 1 teaspoon Italian seasoning, oil, garlic, salt, and black pepper to a food processor or blender. Blend until smooth.
- Lightly grease a large skillet and place it over medium heat. Season the chicken with the remaining 1 teaspoon Italian seasoning.
- Add the chicken to the hot skillet and cook for about 6–8 minutes per side, depending on thickness, until golden on the outside and fully cooked through. Chicken should reach an internal temperature of 165°F (74°C).
- Transfer the cooked chicken to a plate and cover loosely to keep warm.
- Pour the blended roasted red pepper mixture into the same skillet. Cook over medium heat for 2–3 minutes, stirring occasionally, until heated through and fragrant.
- Pour in the heavy cream and stir well. Continue cooking gently until the creamy red pepper sauce is smooth, warm, and slightly thickened.
- Return the chicken to the skillet. Spoon the sauce over the chicken and gently toss until every piece is well coated.
- Finish your Mediterranean Chicken with Roasted Red Pepper Sauce with crumbled feta and thinly sliced fresh basil, if desired. Serve warm.
Notes
Chicken thighs provide a richer, juicier result, while chicken breasts work beautifully for a lighter meal. You can also replace part of the heavy cream with unsweetened cooking cream if preferred.