Description
This One Pan Mediterranean Chicken with Roasted Red Pepper Sauce is a flavorful and creamy dish featuring tender chicken thighs cooked in a smooth, garlicky roasted red pepper sauce, garnished with feta cheese and fresh basil. Ready in under 30 minutes, it's perfect for a quick and satisfying dinner with a Mediterranean twist.
Ingredients
Scale
Chicken
- 4-6 boneless skinless chicken thighs (or breasts)
- 2 teaspoons Italian seasoning (divided)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons oil
Roasted Red Pepper Sauce
- ⅔ cup chopped roasted red peppers
- 1 teaspoon Italian seasoning
- 1 tablespoon minced garlic
- 1 cup heavy cream
Garnish (Optional)
- 2 tablespoons crumbled feta cheese
- Thinly sliced fresh basil
Instructions
- Prepare the red pepper sauce: Combine roasted red peppers, 1 teaspoon Italian seasoning, oil, minced garlic, salt, and black pepper in a food processor or blender. Pulse until smooth to create the roasted red pepper sauce.
- Cook the chicken: Grease a large skillet over medium heat. Season the chicken thighs evenly with the remaining 1 teaspoon Italian seasoning. Place the chicken in the skillet and cook for 6-8 minutes on each side until fully cooked through and lightly browned.
- Make the sauce on stovetop: Remove the cooked chicken and transfer it to a plate; cover to keep warm. Pour the red pepper mixture into the same skillet and stir over medium heat for 2-3 minutes until heated through.
- Finish the creamy sauce: Add the heavy cream to the skillet and stir continuously until the sauce thickens and becomes creamy.
- Toss chicken in sauce: Return the chicken to the pan and toss it in the roasted red pepper sauce to coat thoroughly.
- Garnish and serve: Sprinkle crumbled feta cheese and fresh basil over the top if desired. Serve warm and enjoy your Mediterranean-inspired meal.
Notes
- This dish cooks quickly and is ready in about 25 minutes, perfect for busy weeknights.
- If roasted red peppers are not available, jarred roasted red peppers drained can be a convenient substitute.
- For a lighter version, substitute half-and-half for heavy cream, noting that the sauce will be less rich.
- Chicken breasts can be used instead of thighs but may require slightly less cooking time to avoid drying out.
- Leftovers can be refrigerated up to 3 days; reheat gently on stovetop to preserve sauce texture.
Nutrition
- Serving Size: 1 serving
- Calories: 613 kcal
- Sugar: 1 g
- Sodium: 962 mg
- Fat: 43 g
- Saturated Fat: 17 g
- Unsaturated Fat: 25 g
- Trans Fat: 1 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 51 g
- Cholesterol: 230 mg
