Name: One Pan Mediterranean Chicken with Roasted Red Pepper Sauce Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 4-6 boneless skinless chicken thighs (or breasts); 2 teaspoons Italian seasoning (divided); ½ teaspoon salt; ¼ teaspoon black pepper; 4 tablespoons oil; ⅔ cup chopped roasted red peppers; 1 teaspoon Italian seasoning; 1 tablespoon minced garlic; 1 cup heavy cream; 2 tablespoons crumbled feta cheese; Thinly sliced fresh basil

There’s something so comforting about a dish that’s both vibrant and simple, which is exactly why the One Pan Mediterranean Chicken with Roasted Red Pepper Sauce Recipe has become a staple in my kitchen. The creamy red pepper sauce is luscious without being heavy, and it’s all made in one skillet—perfect for busy weeknights or when you want impressive flavor with minimal cleanup.

A white plate holds a meal with two main layers: on the left, a pile of small, round, pale beige couscous grains with some green herb flecks, and on the right, a piece of fish covered with a thick, bright orange-red sauce with a slightly rough texture and small bits of herbs and cheese sprinkled on top. A fresh green basil leaf sits on the fish near the center, and a lemon wedge with yellow flesh and white pith lies on the couscous close to the edge of the plate. In the background, a white marbled surface is visible with another lemon wedge and basil leaves placed slightly out of focus near the top right corner. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make One Pan Mediterranean Chicken with Roasted Red Pepper Sauce Recipe
Top Tip
How to Serve One Pan Mediterranean Chicken with Roasted Red Pepper Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
One Pan Mediterranean Chicken with Roasted Red Pepper Sauce Recipe

Why You'll Love This Recipe

I can’t tell you how many times this recipe has saved me from the dinnertime scramble. It’s flavorful, quick, and incredibly satisfying. Plus, that roasted red pepper sauce? It’s like sunshine on a plate, bright and creamy all at once.

Effortless Cleanup: Since everything cooks in one pan, you get a delicious dinner without drowning in dishes afterward.
Rich Flavors: The roasted red pepper sauce adds a smoky, slightly sweet depth that pairs perfectly with juicy chicken.
Customizable: Whether you prefer thighs or breasts, or want to add herbs and cheese, this recipe adapts beautifully.
Super Quick: Ready in about 25 minutes, it’s ideal for weeknights when time is tight but taste matters.

A white plate holds two main parts: on the left is a small pile of round, pearl-like couscous with some green herbs mixed in, and on the right, a large piece of food covered fully in a thick, bright orange-red sauce with a slightly textured surface sprinkled with small bits of cheese and black pepper. A fresh green basil leaf rests on the sauce near the bottom center. On the couscous side, there is a lemon wedge placed near the bottom edge. A vintage silver fork is partially inserted into the couscous on the left side of the plate. Outside the plate to the top right is another lemon wedge with a small basil leaf next to it, all set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays its part in building that vibrant Mediterranean vibe. The creamy sauce, the herbs, and the tender chicken all come together seamlessly. A quick tip: opting for roasted red peppers that you chop yourself adds a fresher taste, but jarred ones work well in a pinch.

Flat lay of boneless skinless chicken thighs with smooth skin, a small pile of chopped roasted red peppers, fresh basil leaves thinly sliced, crumbled white feta cheese, a small white bowl of golden olive oil, a small white bowl of heavy cream, a small white bowl of minced fresh garlic, a small white bowl of coarse Italian seasoning herbs, a small white bowl of fine sea salt, a small white bowl of ground black pepper, all arranged in perfect symmetry on a simple white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless skinless chicken thighs or breasts: Thighs stay juicier, but breasts work if you prefer leaner meat.
Roasted red peppers: Provide a beautiful smoky sweetness and vibrant color that’s the star of the sauce.
Italian seasoning: Adds a herbal punch that ties the Mediterranean flavors together.
Olive oil: For sautéing and enriching the sauce with a fruity depth.
Minced garlic: Brings warmth and a bit of bite that complements the peppers perfectly.
Salt and black pepper: Essential for balancing and enhancing all the flavors.
Heavy cream: Gives the sauce its silky, luscious texture.
Feta cheese (optional): Crumbled over the top for a salty, tangy finish.
Fresh basil (optional): Adds a fresh, aromatic note to brighten the dish before serving.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

Over time, I’ve played around with this recipe, and one thing I love is how easy it is to make it your own. Whether you’re feeling adventurous with different cheeses or want to swap chicken for another protein, it all works well.

Variation: I sometimes use goat cheese instead of feta for a creamier tang, which gives a nice twist while keeping that Mediterranean vibe.
Dietary Modification: For a lighter version, swap heavy cream with coconut cream or a cashew cream alternative, and it’s just as delicious.
Seasonal Change: Adding olives or sun-dried tomatoes amps up the flavor in late summer when I want a fuller, richer taste.

Step-by-Step: How I Make One Pan Mediterranean Chicken with Roasted Red Pepper Sauce Recipe

Step 1: Blend the sauce base

Start by throwing the roasted red peppers, 1 teaspoon of Italian seasoning, olive oil, garlic, salt, and pepper into your food processor or blender. Pulse everything until it’s a smooth, rich red sauce. This step is key—it builds that creamy base bursting with flavor, so don’t rush it!

Step 2: Sear your chicken to golden perfection

Next, heat a large skillet and grease it lightly. Season your chicken thighs or breasts with the remaining teaspoon of Italian seasoning. Cook them over medium heat for 6-8 minutes per side, or until they’re cooked through and have a lovely golden crust. Keep an eye on them so they don’t dry out—juicy chicken makes all the difference. Once done, place them on a plate and cover to keep warm.

Step 3: Simmer the sauce to creamy perfection

Pour the red pepper mixture into the same pan and stir over medium heat for 2-3 minutes until it’s heated through. Then add the heavy cream and keep stirring until everything thickens into that velvety, luscious sauce that clings beautifully to the chicken.

Step 4: Bring it all together and serve

Return the chicken to the pan and gently toss to coat each piece in sauce. Finish with a sprinkle of crumbled feta and fresh basil on top. Serve immediately and enjoy the burst of Mediterranean sunshine in every bite.

Top Tip

This recipe is straightforward, but a few little tricks have helped me get the sauce just right every time—and I want you to have that same success!

Use a Quality Roasted Red Pepper: I find that fresh-roasted or good-quality jarred peppers make the sauce vibrant and flavorful rather than dull or one-dimensional.
Control Your Heat: Cooking the chicken over medium heat helps develop a nice crust without drying it out—high heat can scorch and toughen it.
Don't Skip Resting the Chicken: Covering the chicken after cooking lets the juices settle, keeping it moist when added back to the sauce.
Make the Sauce Smooth: Pulsing the peppers and ingredients just until smooth (not overblending) keeps the sauce bright and fresh.

How to Serve One Pan Mediterranean Chicken with Roasted Red Pepper Sauce Recipe

Mediterranean Chicken - Serving Suggestion

Garnishes

I love crumbling some salty feta right on top, plus a handful of chiffonade basil leaves for freshness and color. Sometimes, I add a few kalamata olives sliced thinly to bring in a briny punch that melds beautifully with the red pepper sauce.

Side Dishes

This chicken shines when paired with simple sides like fluffy couscous, creamy mashed potatoes, or even a crisp Greek salad. For me, a side of garlic roasted green beans or a warm pita bread to soak up the sauce makes it an absolutely satisfying meal.

Creative Ways to Present

For special occasions, I sometimes serve the chicken over a bed of saffron rice, sprinkled with toasted pine nuts and fresh parsley. It turns this weeknight favorite into a centerpiece-worthy dish! Layering the sauce in a wide, shallow dish also makes for beautiful plating that invites big family-style sharing.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens as it chills, so when you reheat, just add a splash of water or broth to loosen it back up—trust me, it tastes just as good the next day.

Freezing

Freezing works well too! Pop the chicken and sauce into a freezer-safe container and thaw overnight in the fridge before reheating. I’ve found the texture stays great—and the flavors mellow beautifully after freezing.

Reheating

Gently reheat on the stove over low heat, stirring occasionally. Add a bit of cream, broth, or water to bring the sauce back to its creamy consistency without breaking or curdling it. Avoid the microwave if you can—it can dry out the chicken or make the sauce separate.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs in the One Pan Mediterranean Chicken with Roasted Red Pepper Sauce Recipe?

Absolutely! Chicken breasts work well if you prefer leaner meat. Just be careful not to overcook them as they can dry out more easily than thighs. Lower the cooking time slightly and keep an eye on the internal temperature for best results.

What can I substitute for heavy cream in the sauce?

You can substitute heavy cream with coconut cream, cashew cream, or even full-fat Greek yogurt for a lighter or dairy-free option. Just add these alternatives gently to avoid curdling, and adjust the seasoning as needed to keep that creamy texture and rich flavor.

How do I store and reheat leftovers without losing flavor?

Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stove over low heat and add a splash of water or broth to loosen the sauce. Avoid using a microwave to prevent drying out the chicken or separating the sauce.

Can this recipe be made gluten-free or dairy-free?

This dish is naturally gluten-free as long as you use gluten-free ingredients. For a dairy-free version, replace heavy cream with coconut or cashew cream, and omit the feta cheese or use a dairy-free cheese alternative. The creamy texture and bold flavors still hold up beautifully.

Final Thoughts

This One Pan Mediterranean Chicken with Roasted Red Pepper Sauce Recipe holds a special place in my heart because it’s one of those meals that feels both indulgent and approachable. It’s proof that you don’t need a ton of fuss to create something tasty and memorable. Give it a try—you might just find yourself making it again and again like I do when I want a little Mediterranean magic in my week.