Mediterranean Chicken with Roasted Red Pepper Sauce

If you’ve been craving something that feels a little fancy but still works on a Tuesday night, Mediterranean Chicken with Roasted Red Pepper Sauce is about to become your new weeknight bestie. It’s creamy, a little smoky, a little tangy, and somehow tastes like you worked way harder than you did (we love a recipe that lies for us in public).

This is the kind of dinner that makes your kitchen smell like a cozy restaurant… without the overpriced menu or the “Is this chair decorative?” confusion. And if you’ve got picky eaters? Don’t worry. The sauce is smooth and mellow, not spicy, and it clings to chicken like it was born for the job.

Why You’ll Love This Mediterranean Chicken with Roasted Red Pepper Sauce

• It’s fast: done in about 30 minutes, including sauce time.
• It’s forgiving: thighs or breasts work great.
• It’s “company-worthy” but secretly easy (my favorite kind of impressive).
• It uses simple ingredients that feel extra when they’re together.
• That sauce, though: creamy roasted red peppers + garlic + seasoning… it’s pure magic.

And yes—this Mediterranean Chicken with Roasted Red Pepper Sauce is one of those meals where people will swipe bread through the pan when they think you’re not looking. (I support this behavior.)

Ingredients You’ll Need

Here’s what’s going into your skillet tonight:

• 4–6 boneless, skinless chicken thighs (or breasts)
• ⅔ cup chopped roasted red peppers (jarred is perfect—see tip below)
• 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, but very “Mediterranean” in spirit)
• Thinly sliced fresh basil (optional, but makes it feel like you know what you’re doing)

The Game Plan Before You Start

A little real-life kitchen talk from me (Aneta): this recipe is built for busy humans. The trick is making the sauce first, then letting the chicken do its thing in the skillet while you pretend you’re totally calm and not juggling 17 tasks.

Also: don’t stress about perfection. If your sauce looks a little “rustic” at first, that’s not failure—that’s flavor.

Step-by-Step: Mediterranean Chicken with Roasted Red Pepper Sauce

1) Blend the roasted red pepper sauce

In a food processor or blender, combine:

• roasted red peppers
• 1 teaspoon Italian seasoning
• oil
• garlic
• salt
• pepper

Pulse until smooth. Scrape down the sides if you need to. You want it blended enough to be creamy, but it doesn’t have to be silky like a spa robe.

Quick tip: If your roasted red peppers are super wet (some jars are basically pepper soup), pat them lightly with a paper towel so your sauce doesn’t get watery.

2) Season the chicken

Season your chicken with the remaining 1 teaspoon Italian seasoning.

If you’re using breasts, try to keep them an even thickness (a quick flatten with a rolling pin works). Chicken thighs are naturally more forgiving—like that friend who never judges your messy house.

3) Cook the chicken

Grease a large skillet and set it over medium heat.

Cook chicken for 6–8 minutes per side, until it’s cooked through and lightly browned on the outside.

• Thighs usually stay juicy even if you go a minute longer.
• Breasts cook faster if they’re thin—so keep an eye on them.

Transfer chicken to a plate and cover to keep warm.

4) Warm the sauce in the skillet

Pour the red pepper mixture into the same skillet.

Stir over medium heat for 2–3 minutes until hot throughout. This wakes up the garlic and seasoning and makes your kitchen smell like dinner is seriously happening.

5) Add the heavy cream

Pour in the heavy cream and stir until the mixture becomes thick and creamy.

You’ll see it transform into that dreamy coral-colored sauce that makes people ask, “Wait… what’s in this?” (Answer: peppers, cream, and confidence.)

6) Bring the chicken back

Add the chicken back into the skillet and toss to coat in the sauce.

Let it simmer for a minute or two so the chicken and sauce get properly acquainted.

7) Garnish and serve

Top with:

• crumbled feta (optional but delicious)
• fresh basil (optional but gorgeous)

Serve hot and prepare for compliments.

What to Serve With It

This Mediterranean Chicken with Roasted Red Pepper Sauce is a sauce-lover’s dream, so pair it with something that can soak things up:

• rice (white or brown)
• pasta (penne, rotini, fettuccine—anything goes)
• mashed potatoes (yes, even though it’s “Mediterranean-ish,” it’s still amazing)
• crusty bread (highly recommended for sauce cleanup)
• roasted veggies or a quick salad if you want balance

If your life is chaotic, a bagged salad counts. I’m not the salad police.

Aneta’s Cozy Kitchen Tips

• Use jarred roasted red peppers. They’re affordable, easy, and taste great. Homemade is lovely, but we’re going for “delicious dinner,” not “weeknight audition for a cooking show.”
• Don’t rush the browning step. That golden color on the chicken adds flavor. If the pan is crowded, cook in batches.
• Sauce too thick? Add a splash of broth or a little water to loosen it.
• Sauce too thin? Simmer it another 2–3 minutes. It thickens as it cooks.
• Want a little heat? Add a pinch of red pepper flakes. Just a pinch—unless you’re trying to keep everyone awake all night.

A Little Story From My Kitchen

This recipe became a repeat in my home after one of those weeks where I was so tired that even deciding what to cook felt like a full-time job. I had chicken, a jar of roasted red peppers, and exactly zero motivation.

I blended the sauce, cooked the chicken, and when I poured in the cream… I swear the whole dinner felt like a small victory. The kind where you sit down, take a bite, and think, “Okay. I can do life.”

Now it’s one of my go-to meals when I want comfort food that still feels a little special—especially when I’m feeding people I love (or bribing everyone into a good mood).

FAQs About Mediterranean Chicken with Roasted Red Pepper Sauce

The Kind of Dinner You’ll Want on Repeat

If you’re looking for a meal that’s comforting, creamy, and just a little bit “wow,” Mediterranean Chicken with Roasted Red Pepper Sauce delivers every time. It’s quick enough for busy nights, tasty enough for guests, and comforting enough for those days when you just want dinner to feel like a hug.

Make it once, and I promise—this one has “regular rotation” energy. And if you catch someone licking sauce off their fork like it’s the last scoop of ice cream… just nod and pretend that was the plan all along.

Keep the Mediterranean Magic Going

If you loved how creamy and cozy this Mediterranean Chicken with Roasted Red Pepper Sauce turned out, here are a few delicious next stops (just click the recipe name):

• Mediterranean Chicken Zucchini Bake
• Tzatziki Chicken Salad
• Greek Chicken Flatbread
• Creamy Pesto Chicken Pasta

And if you make this recipe, I’d love to know what you think—please leave a review and choose your star rating ⭐⭐⭐⭐⭐!

Print