Name: Mediterranean Chicken with Roasted Red Pepper Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 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 (jarred or homemade); 1 teaspoon Italian seasoning; 1 tablespoon minced garlic; ½ teaspoon salt (included above); ¼ teaspoon black pepper (included above); 1 cup heavy cream; 2 tablespoons crumbled feta cheese; Thinly sliced fresh basil leaves

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Introduction

This Mediterranean Chicken with Roasted Red Pepper Sauce is a flavorful and creamy dish perfect for a weeknight dinner or entertaining guests. Tender chicken thighs or breasts are cooked to perfection and coated in a rich, vibrant roasted red pepper sauce with hints of garlic and Italian herbs.

A white plate holds a serving of small, round, pale beige couscous grains mixed with green herbs on the left side, and a large piece of salmon on the right covered in a thick, bright red-orange sauce with a slightly textured surface and a sprinkle of black pepper. On top of the salmon, there is a fresh green basil leaf. A lemon wedge with a light yellow color rests on the couscous near the bottom edge of the plate. In the background on the white marbled surface, there is another lemon wedge and two small basil leaves blurred out. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4-6 boneless skinless chicken thighs or 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

Step 1: Combine the 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 sauce base.
Step 2: Grease a large skillet. Season the chicken with the remaining 1 teaspoon Italian seasoning. Cook the chicken in the skillet over medium heat for 6-8 minutes on each side, or until cooked through and lightly browned. Transfer the chicken to a plate and cover to keep warm.
Step 3: Pour the red pepper sauce mixture into the skillet and stir over medium heat for 2-3 minutes until heated through.
Step 4: Add the heavy cream to the skillet and stir continuously until the sauce becomes thick and creamy.
Step 5: Return the cooked chicken to the skillet and toss gently to coat with the sauce.
Step 6: Garnish with crumbled feta cheese and fresh basil if desired, then serve warm.

Tips & Variations

Use jarred roasted red peppers to save time—these are available near the olives in most grocery stores.
Serve this dish with a green salad, toasted pita bread, or a side like Lemon Couscous or Creamy Parmesan Spinach Orzo for a complete Mediterranean meal.
For a lighter option, swap heavy cream with half-and-half or a plant-based cream alternative.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through, stirring occasionally to maintain the creamy sauce texture.

How to Serve

A white round plate holds a piece of fish covered in thick, bright orange-red sauce with visible herbs and a slightly shiny texture, topped with a fresh green basil leaf in the center; beside the fish is a bed of small, light beige couscous pearls mixed with fine green herbs, and a wedge of lemon with a pale yellow flesh rests on the couscous near the front left edge; in the background to the top right are a lemon slice and a few green basil leaves, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, boneless skinless chicken breasts work well for this recipe. Adjust cooking time as needed to ensure they are fully cooked but still juicy.

Can I make the sauce ahead of time?

Yes, the roasted red pepper sauce can be prepared a day in advance and refrigerated. Reheat gently before combining with the cooked chicken.