Can I use chicken breasts instead of thighs?

Absolutely. Mediterranean Chicken with Roasted Red Pepper Sauce works with either. Breasts cook a little faster and can dry out if overcooked, so aim for even thickness and pull them off the heat as soon as they’re done.

Can I make this recipe lighter?

You can , but the cream is what makes the sauce so velvety. If you want a lighter option, try half-and-half, though the sauce won’t be quite as thick and rich.

What if I don’t have a blender or food processor?

You can finely chop the roasted red peppers and whisk everything really well in a bowl. The sauce will be chunkier, but still tasty—think “rustic and charming,” not “problem.”

How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days . Reheat gently on the stove over low heat (cream sauces don’t love high heat). Add a splash of cream or broth if it thickens too much.

Cream sauces can separate a bit when frozen, so it’s not my first choice. If you do freeze it, reheat slowly and whisk well to bring the sauce back together.

7 Irresistible Mediterranean Chicken with Roasted Red Pepper Sauce

Description

Creamy, cozy Mediterranean Chicken with Roasted Red Pepper Sauce made in one skillet—juicy chicken simmered in a smoky-sweet red pepper cream sauce with garlic and optional feta + basil.

Ingredients

Scale

4–6 boneless, skinless chicken thighs or breasts
⅔ cup chopped roasted red peppers
2 tsp Italian seasoning, divided
4 tbsp oil
1 tbsp minced garlic
½ tsp salt
¼ tsp black pepper
1 cup heavy cream
2 tbsp crumbled feta cheese (optional)
Thinly sliced fresh basil (optional)

Cook Mode Prevent your screen from going dark

Instructions

Add roasted red peppers, 1 tsp Italian seasoning, oil, garlic, salt, and pepper to a blender or food processor. Pulse until smooth.
Lightly grease a large skillet. Season chicken with the remaining 1 tsp Italian seasoning.
Cook chicken over medium heat for 6–8 minutes per side until browned and cooked through. Transfer to a plate and cover to keep warm.
Pour the blended red pepper mixture into the skillet. Stir and warm for 2–3 minutes.
Add heavy cream and stir until thick and creamy.
Return chicken to the pan and toss to coat in sauce.
Garnish with feta and basil (optional) and serve.

Notes

Roasted red peppers: Jarred roasted red peppers work great—just drain them first so the sauce stays thick and creamy.

Chicken option: Thighs stay extra juicy, but breasts work too—just don’t overcook.

Make it tangier: Feta adds a salty, briny pop that’s so good with the creamy sauce.

Sauce too thick? Add a splash of broth or water. Too thin? Simmer 2–3 more minutes.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Skillet / Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 432 kcal
Sugar: 2 g
Sodium: 355 mg
Fat: 33 g
Saturated Fat: 13 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 3 g
Fiber: 0.4 g
Protein: 28 g
Cholesterol: 150 mg