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; 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)

There’s something so satisfying about a dish that looks fancy but comes together easily—like this One Pan Mediterranean Chicken with Roasted Red Pepper Sauce Recipe. The creamy, vibrant sauce paired with tender chicken makes weeknight dinners feel special without extra fuss.

The image shows a white round plate with two main parts. On the left is a portion of small round couscous grains, pale yellow with some green herb bits mixed in, giving a slightly textured look. To the right is a large piece of food covered in a thick, bright red-orange sauce with a slightly coarse texture and small specks of seasoning. On top of this red-orange layer, there is a small fresh green basil leaf placed near the center. A yellow lemon wedge sits on the left edge of the plate, partly resting on the couscous. The plate is set on a white marbled surface, with a blurred lemon wedge and green leaf in the background. The photo is 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

What really hooked me on this One Pan Mediterranean Chicken with Roasted Red Pepper Sauce Recipe is how effortlessly the flavors come alive. You get that punch of roasted red pepper sweetness balanced with creamy richness, all while only using one pan—hello, easy cleanup!

Simple but Flavorful: The roasted red pepper sauce is vibrant and rich, transforming everyday chicken into something special.
Minimal Cleanup: Everything cooks in one skillet, saving you from looming sink chores after dinner.
Flexible Ingredients: Use chicken thighs for juicy tenderness or breasts if you prefer leaner meat.
Quick to Make: Ready in under 30 minutes, perfect for busy nights when you want something delicious fast.

A white bowl sits on a white marbled surface holding two main layers: on the left side, a bed of small, round, light beige pearl couscous, slightly shiny and garnished with small green herbs, topped with a quarter lemon wedge. On the right side, a large piece of meat is covered with a thick, bright orange-red sauce speckled with black pepper and small bits of herbs. A fresh basil leaf is placed on top of the sauced meat. A silver fork rests inside the bowl on the left side, leaning against the couscous. Near the top right of the bowl on the marble surface, there is another quarter lemon wedge with a small basil leaf beside it. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This One Pan Mediterranean Chicken with Roasted Red Pepper Sauce Recipe shines because of its simple, fresh ingredients that create a gorgeous blend of flavors. I always recommend getting good quality roasted red peppers—jarred ones work wonderfully when fresh aren’t available.

Flat lay of boneless skinless chicken thighs with smooth skin, a small white bowl filled with chopped roasted red peppers, a small white bowl containing golden olive oil, a small white bowl of minced fresh garlic, whole uncracked brown eggs with clean shells, a small white bowl of heavy cream, a small white bowl with crumbled white feta cheese, fresh bright green basil leaves scattered naturally, and a small white bowl with mixed Italian seasoning herbs, all arranged in perfect symmetry and balanced proportions 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 moist and tender, but breasts are a leaner option that still soak up the sauce beautifully.
Roasted Red Peppers: They bring a sweet, smoky depth to the sauce; homemade is fantastic if you have time, but store-bought is a great shortcut.
Italian Seasoning: A blend of herbs like oregano, basil, and thyme adds that signature Mediterranean flavor.
Oil: Olive oil is my go-to—it complements the Mediterranean vibe perfectly and helps brown the chicken.
Minced Garlic: Adds aromatic depth and a savory punch to the sauce.
Salt & Black Pepper: Enhance all the flavors—don’t skip or under-season!
Heavy Cream: Makes the sauce luxuriously creamy without overpowering the roasted red pepper flavor.
Feta Cheese (optional): A sprinkle brightens the dish with a salty tang and creamy texture.
Fresh Basil (optional): Adds fresh herbal notes and a pop of color for plating.

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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

One of the best things about this One Pan Mediterranean Chicken with Roasted Red Pepper Sauce Recipe is how easy it is to tweak to your preferences. I’ve played around with adding spinach or swapping cream for Greek yogurt to lighten it up. Don’t be afraid to put your own spin on it!

Variation: I sometimes add a handful of olives or artichoke hearts stirred in right before serving for an extra Mediterranean flair—totally delicious and still quick.

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

Step 1: Blend that sauce base

Start by combining your roasted red peppers, half the Italian seasoning, olive oil, minced garlic, salt, and black pepper in a blender or food processor. Pulse everything until smooth—that vibrant sauce is the heart of this dish, so get it just right with a creamy, silky texture.

Step 2: Sear the chicken

Grease your skillet with a bit more oil, then season the chicken with the remaining Italian seasoning. Cook each piece over medium heat for 6-8 minutes per side, until the outside is nicely browned and the inside is fully cooked. Keeping the heat moderate helps avoid drying out the chicken—this is key for juicy results.

Step 3: Create the creamy pepper sauce

Once your chicken is resting on a plate, pour the red pepper blend into your skillet. Stir it over medium heat for a couple of minutes until warmed through, then add heavy cream. Stir continuously until the sauce thickens into a luscious, creamy coating.

Step 4: Bring it all together

Return the chicken to the pan, tossing it gently to coat every piece in that gorgeous roasted red pepper sauce. Serve right from the pan with a sprinkle of crumbled feta and fresh basil if you like—these little touches make it feel restaurant-worthy.

Top Tip

From my kitchen to yours, I’ve learned a few things making this One Pan Mediterranean Chicken with Roasted Red Pepper Sauce Recipe that really help it shine. These tips save you time and boost flavor.

Don’t Skip the Rest: Let the chicken rest briefly after cooking to keep it juicy when coated in sauce.
Use Quality Roasted Peppers: A good jarred brand can make all the difference if you don’t roast your own.
Medium Heat is Key: Cooking chicken too fast over high heat risks drying it out; medium heat lets it brown beautifully and stay juicy.
Season Generously: Don’t be shy with salt and pepper—they bring the whole dish to life.

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

Mediterranean Chicken - Serving Suggestion

Garnishes

I tend to finish this dish with crumbled feta cheese and thinly sliced fresh basil—it adds a pop of brightness and a little texture contrast. Sometimes a quick squeeze of lemon juice helps brighten the rich cream sauce even more.

Side Dishes

This chicken pairs beautifully with a simple green salad or some warm couscous to soak up the saucy goodness. Roasted vegetables or garlic bread also make for satisfying sides without stealing the spotlight.

Creative Ways to Present

For a dinner party, I like to plate the chicken atop creamy polenta, drizzle extra sauce around the plate, and sprinkle fresh herbs all over. It looks elegant but is still easy for guests to serve themselves straight from the pan.

Make Ahead and Storage

Storing Leftovers

I store any leftover chicken and sauce in an airtight container in the fridge for up to 3 days. The sauce thickens a bit after chilling, so just loosen it with a splash of cream or milk when reheating.

Freezing

This recipe freezes well—just cool completely and package into freezer-safe containers. When you’re ready, thaw overnight in the fridge and reheat gently on the stovetop.

Reheating

Reheat the chicken and sauce together over low heat, stirring occasionally. Adding a splash of water or cream keeps the sauce silky, and warming slowly prevents toughening the chicken.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work well in this One Pan Mediterranean Chicken with Roasted Red Pepper Sauce Recipe. Just be careful not to overcook, as breasts can dry out faster. Cooking time may be a minute or two less per side.

What can I substitute for heavy cream?

If you want a lighter option, you can use full-fat Greek yogurt instead of heavy cream. Add it at the end of cooking on low heat to avoid curdling. This keeps the sauce creamy with a bit of tang.

Can I make the roasted red pepper sauce ahead of time?

Yes, you can prepare the roasted red pepper sauce a day ahead and store it in the refrigerator. Bring it to room temperature and reheat gently before adding the cream and tossing with chicken. It’s a time saver!

How do I know when the chicken is cooked through?

The best way is to use a meat thermometer—the internal temperature should read 165°F (74°C). Alternatively, cut into the thickest part of the chicken to check that the juices run clear and there's no pink meat.

Final Thoughts

This One Pan Mediterranean Chicken with Roasted Red Pepper Sauce Recipe has become one of those meals I’m happy to cook any time. It’s flavorful without being complicated, and it always impresses both family and guests alike. I hope you give it a try and discover just how simple, tasty, and satisfying a Mediterranean-inspired skillet dinner can be!