This Mediterranean Chicken with Roasted Red Pepper Sauce has quickly become a family favorite in our house! It’s an easy, flavorful midweek dinner that’s perfect served over fluffy rice or tossed with your favorite pasta. Made with just nine simple ingredients, this dish is packed with bold Mediterranean flavor and just the right amount of kick to keep everyone coming back for more.
The best thing about this Mediterranean Chicken with Roasted Red Pepper Sauce is just how flippin’ easy it is to make! Ready in about 40 minutes, it’s exactly the kind of quick and flavorful chicken dinner you need for busy midweek nights.
So, if you’re looking for an easy chicken recipe to add to your weekly dinner rotation, this one is definitely worth a spot at the table. Follow along and let’s make it together!
* What Makes This Recipe Lavender Sour Cream Cookies Special :
- Mediterranean Chicken with Roasted Red Pepper Sauce is a colorful and flavorful chicken dinner inspired by the fresh tastes of Mediterranean cooking.
- The chicken cooks in one skillet, and the sauce can be prepared using roasted red peppers from a jar to save time.
- The creamy roasted pepper sauce also makes this chicken easy to serve with many different sides.
Ingredients :
- Ingredients for Mediterranean Chicken with Roasted Red Pepper Sauce
- Chicken breasts are the star of this recipe!
- Roasted red peppers are the main ingredient in the sauce.
- Garlic brings a warm, savory flavor to both the chicken.
- Chicken broth helps loosen the sauce.
Kitchen Equipment Needed for Mediterranean Chicken with Roasted Red Pepper Sauce
- Large skillet
- Blender or food processor
- Cutting board
- Sharp kitchen knife
- Meat mallet, optional
- Small mixing bowl
- Measuring cups
- Measuring spoons
- Paper towels
- Tongs
- Wooden spoon or spatula
- Instant-read meat thermometer
- Serving plates
- Aluminum foil
How to Make Mediterranean Chicken with Roasted Red Pepper Sauce :
Start by preparing the chicken breasts. If they are very thick, place each piece between two sheets of parchment paper or plastic wrap and gently pound it with a meat mallet until it has an even thickness. This helps the chicken cook at the same speed from the outside to the center.
Pat the chicken dry with paper towels. In a small bowl, mix the oregano, paprika, garlic powder, salt, black pepper, and Italian seasoning if you are using it.
Rub the seasoning mixture over both sides of the chicken. Try to coat the chicken evenly so every bite has plenty of flavor.
Let the seasoned chicken sit for a few minutes while you heat the skillet. This gives you time to prepare the sauce ingredients.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. When the oil is hot, carefully place the chicken breasts into the skillet.
Cook the chicken for about 5–7 minutes per side, depending on its thickness. Avoid moving the chicken around too much while it cooks. Leaving it in one place helps create a golden-brown surface.
Use an instant-read thermometer to check the thickest part of the chicken. It should reach 165°F (74°C) for safe cooking.
Once the chicken is cooked, transfer it to a clean plate and loosely cover it with foil. Do not clean the skillet. The browned bits left in the pan will add flavor to the roasted red pepper sauce.
Add the roasted red peppers, garlic, olive oil, chicken broth, oregano, salt, black pepper, and red pepper flakes if desired to a blender. Blend until the mixture becomes smooth.
If you do not have a blender, you can use an immersion blender in a suitable container. Take care when working with liquids and follow the manufacturer’s instructions for your equipment.
Pour the red pepper mixture into the same skillet used to cook the chicken. Bring it to a gentle simmer over medium heat. Stir occasionally and scrape the flavorful browned pieces from the bottom of the pan.
Reduce the heat and stir in the heavy cream. Let the sauce gently simmer for about 3–5 minutes until it becomes slightly thicker.
Stir the grated Parmesan cheese into the warm sauce. Continue stirring until the cheese melts into the sauce and makes it smooth and creamy.
Add the lemon juice and taste the sauce. Add a little more salt, pepper, or lemon juice if needed. If the sauce is too thick, stir in a small splash of chicken broth.
Return the cooked chicken breasts to the skillet. Spoon the roasted red pepper sauce over the chicken and allow everything to warm together for another 2–3 minutes.
Sprinkle fresh parsley over the top before serving. Spoon plenty of sauce over each chicken breast and serve while warm.
Mediterranean Chicken with Roasted Red Pepper Sauce Tips for the Best Results :
- Jarred roasted red peppers are one of the easiest shortcuts for this recipe. They are already roasted, so you only need to drain them before blending.
- Even chicken breasts cook more evenly. If one end is very thick, gently flatten it with a meat mallet.
- Patting the chicken dry before seasoning helps it brown better in the skillet.
What to Eat with Mediterranean Chicken with Roasted Red Pepper Sauce
Mediterranean Chicken with Roasted Red Pepper Sauce is tender, savory, and packed with vibrant roasted pepper and herb flavors, making it a beautiful choice for a cozy family dinner or weekend gathering. I love serving it with Roasted Yukon Gold Potatoes because the crispy potatoes are perfect for soaking up the creamy pepper sauce.
My son loves spooning the roasted red pepper sauce over the chicken, while my husband enjoys adding a little fresh parsley and cracked black pepper.
More Easy Chicken Recipes
- Homemade Fried Chicken Strips
- Easy Cheesy Chicken Cobbler Casserole
- Homemade Chicken Penne Casserole
FAQ’S : for Mediterranean Chicken with Roasted Red Pepper Sauce
Can I use jarred roasted red peppers for make Roasted Red Pepper Sauce?
Yes. Jarred roasted red peppers are perfect for this recipe and save time. Drain them well before blending.
Is Roasted Red Pepper Sauce spicy?
The basic Roasted Red Pepper Sauce is mild to moderately seasoned. The red pepper flakes are optional, so you can leave them out for a milder meal.
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Mediterranean Chicken with Roasted Red Pepper Sauce
Course: Main Course, DinnerCuisine: AmericanDifficulty: Easy4
servings15
minutes25
minutes520
kcal40
minutesMediterranean Chicken with Roasted Red Pepper Sauce is a flavorful and easy dinner made with tender seasoned chicken and a creamy sauce of roasted red peppers, garlic, Parmesan, herbs, and lemon. It is colorful, comforting, and perfect for serving with rice, pasta, couscous, or vegetables.
Ingredients
500 g chicken, drumsticks or leg quarters
6 medium roasted red peppers, peeled
2 medium onions, chopped
2 cups water
6 tbsp. butter
1 tbsp. fresh parsley, minced
1 tbsp. savory spice, dried
2 medium bay leaves
2 tbsp. tomato paste
sea salt to taste
black pepper to taste
1 tbsp. flour, heaping
Directions
- Start by preparing the chicken breasts. If they are very thick, place each piece between two sheets of parchment paper or plastic wrap and gently pound it with a meat mallet until it has an even thickness. This helps the chicken cook at the same speed from the outside to the center.
- Pat the chicken dry with paper towels. In a small bowl, mix the oregano, paprika, garlic powder, salt, black pepper, and Italian seasoning if you are using it.
- Rub the seasoning mixture over both sides of the chicken. Try to coat the chicken evenly so every bite has plenty of flavor.
- Let the seasoned chicken sit for a few minutes while you heat the skillet. This gives you time to prepare the sauce ingredients.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. When the oil is hot, carefully place the chicken breasts into the skillet.
- Cook the chicken for about 5–7 minutes per side, depending on its thickness. Avoid moving the chicken around too much while it cooks. Leaving it in one place helps create a golden-brown surface.
- Use an instant-read thermometer to check the thickest part of the chicken. It should reach 165°F (74°C) for safe cooking.
- Once the chicken is cooked, transfer it to a clean plate and loosely cover it with foil. Do not clean the skillet. The browned bits left in the pan will add flavor to the roasted red pepper sauce.
- Add the roasted red peppers, garlic, olive oil, chicken broth, oregano, salt, black pepper, and red pepper flakes if desired to a blender. Blend until the mixture becomes smooth.
- If you do not have a blender, you can use an immersion blender in a suitable container. Take care when working with liquids and follow the manufacturer's instructions for your equipment.
- Pour the red pepper mixture into the same skillet used to cook the chicken. Bring it to a gentle simmer over medium heat. Stir occasionally and scrape the flavorful browned pieces from the bottom of the pan.
- Reduce the heat and stir in the heavy cream. Let the sauce gently simmer for about 3–5 minutes until it becomes slightly thicker.
- Stir the grated Parmesan cheese into the warm sauce. Continue stirring until the cheese melts into the sauce and makes it smooth and creamy.
- Add the lemon juice and taste the sauce. Add a little more salt, pepper, or lemon juice if needed. If the sauce is too thick, stir in a small splash of chicken broth.
- Return the cooked chicken breasts to the skillet. Spoon the roasted red pepper sauce over the chicken and allow everything to warm together for another 2–3 minutes.
- Sprinkle fresh parsley over the top before serving. Spoon plenty of sauce over each chicken breast and serve while warm.
Notes
- Pat the chicken dry before seasoning to help it brown nicely.
- Use the same skillet to prepare the sauce so it picks up the flavorful browned bits.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
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