Name: One Pan Mediterranean Chicken with 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; Thinly sliced fresh basil

Imagine a dish that’s bursting with vibrant Mediterranean flavors and comes together in one skillet—less mess, more taste. That’s exactly what I love about this One Pan Mediterranean Chicken with Red Pepper Sauce Recipe. It’s creamy, tangy, and so comforting, making weeknight dinners feel extra special without a crazy time commitment.

A white plate holds a meal with two main parts: on the left is a serving of small, round, light beige couscous pearls with some green herbs mixed in, and on the right is a thick, rectangular piece of salmon covered evenly with bright red-orange sauce that has a slightly rough texture and some small charred spots; there is a sprinkle of grated cheese on top of the sauce. A fresh green basil leaf sits on the salmon near the center, and a lemon wedge with bright yellow skin and pale yellow flesh is placed on the couscous near the bottom left side of the plate. The plate is set on a white marbled textured surface, with another lemon wedge and basil leaves blurred in the background photo 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 Red Pepper Sauce Recipe
Top Tip
How to Serve One Pan Mediterranean Chicken with Red Pepper Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
One Pan Mediterranean Chicken with Red Pepper Sauce Recipe

Why You'll Love This Recipe

This recipe quickly became one of my favorites because it proves you don’t need a long ingredient list or hours in the kitchen to create something truly delicious. The balance between the creamy red pepper sauce and juicy chicken hits all the right notes.

Simplicity Meets Flavor: You get a gourmet-tasting dish using just one pan and minimal ingredients.
Quick & Easy Cooking: Ready in under 30 minutes, it’s perfect for busy days when you want a satisfying meal fast.
Versatile & Customizable: You can swap chicken thighs for breasts or add your own twist with herbs and toppings.
Minimal Clean-Up: Since it’s all cooked in one skillet, you’ll save time scrubbing pots—a win in my book!

A white plate sits on a white marbled surface holding a dish with two main parts: on the right is a large piece covered in thick, bright red sauce with visible herbs and a sprinkling of fine white cheese on top, garnished with a fresh green basil leaf; on the left is a pile of small round beige pearls, likely couscous or a similar grain, mixed with small green herbs and topped with a lemon wedge. A metal fork rests on the left side of the plate, partially on the grains, while a lemon wedge and a few basil leaves sit on the surface near the upper right corner. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe's magic lies in its simple, fresh ingredients that come alive when combined. Each element complements the others so well—especially the roasted red peppers, which bring subtle sweetness to the savory creamy sauce.

Flat lay of fresh boneless skinless chicken thighs with smooth pale pink flesh, a small mound of chopped bright roasted red peppers, a few sprigs of thinly sliced fresh green basil leaves, a small white ceramic bowl of golden olive oil, a small white bowl filled with creamy white heavy cream, a small white bowl containing finely minced fresh garlic, a small white bowl of crumbled white feta cheese, a small white bowl with mixed dried Italian herbs speckled green and brown, a small white bowl of fine white salt, and a small white bowl of cracked black peppercorns, all neatly arranged with perfect symmetry in realistic proportions placed 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: I love thighs here because they stay juicy and tender, but breasts work well if you prefer leaner meat.
Chopped roasted red peppers: These add smokiness and depth; I recommend using jarred ones for convenience but roasting fresh is a fantastic upgrade.
Italian seasoning: This classic blend brings just the right herbal touch to the chicken and sauce.
Olive oil: Essential for sauteing and adding richness—extra virgin for best flavor.
Minced garlic: Fresh always wins to keep the sauce fragrant and bright.
Salt and black pepper: The basics to balance and enhance all the flavors.
Heavy cream: This turns the red pepper puree into a luscious, silky sauce.
Crumbled feta cheese (optional): Adds a tangy pop and Mediterranean flair—totally worth it.
Fresh basil (optional): I love its fresh aroma and color for garnish.

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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 Red Pepper Sauce Recipe is how easy it is to tailor it to your tastes or what’s in your pantry. I often tweak it to suit the season or my mood!

Variation: Sometimes I swap out chicken thighs for breasts or even turkey cutlets—just watch the cooking time to keep the meat juicy.
Dietary tweaks: Use coconut cream instead of heavy cream for a dairy-free version, which works surprisingly well.
Seasonal add-ins: I’ve tossed in spinach or sun-dried tomatoes near the end for extra flavor and nutrition.
Heat it up: Adding a pinch of crushed red pepper flakes to the sauce gives it a lovely gentle kick.

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

Step 1: Blend the Base Sauce

Start by combining the chopped roasted red peppers with one teaspoon of Italian seasoning, olive oil, minced garlic, salt, and pepper in your food processor or blender. Pulse it until smooth—this forms the heart of your flavorful sauce. If you don’t have a processor, finely chop the peppers and whisk everything vigorously; just expect a chunkier texture.

Step 2: Cook the Chicken to Perfection

Heat a large skillet and lightly grease it. Season your chicken with the remaining teaspoon of Italian seasoning. Cook over medium heat for about 6-8 minutes per side until the chicken is cooked through with a nice golden crust. Avoid turning too often so you get that beautiful browning—it adds flavor and texture. Once done, transfer to a plate and keep it warm by loosely covering it with foil.

Step 3: Build the Creamy Red Pepper Sauce

Pour your blended red pepper mixture into the same skillet and stir over medium heat for 2-3 minutes, letting it warm through and intensify. Then add the heavy cream, stirring constantly until the mixture thickens and turns silky smooth. This step is crucial because it melds all the flavors beautifully and creates the sauce you’ll coat the chicken in.

Step 4: Bring It All Together

Return the chicken to the pan and gently toss it in the red pepper sauce to coat every piece. Warm everything together for a minute or two to let the flavors marry. If you like, sprinkle crumbled feta and fresh basil on top right before serving—it adds that final, authentic Mediterranean touch that makes this dish so memorable.

Top Tip

Over the years, I’ve learned that the secret to a show-stopping One Pan Mediterranean Chicken with Red Pepper Sauce Recipe is in how you handle each step and ingredient. Trust me, these little tricks will make your dinner shine.

Choose the right skillet: Opt for a heavy-bottomed pan that retains heat evenly to get a lovely sear on the chicken without hot spots.
Don’t overcrowd the pan: Cook the chicken in batches if needed so they brown instead of steam—this difference is worth the extra minute.
Blend for smooth sauce: Take your time pulsing the red pepper mixture so it’s velvety, which helps the sauce cling beautifully to the chicken.
Finish with fresh herbs: Basil and feta added last keep their bright flavors intact, uplifting the entire dish.

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

Mediterranean Chicken - Serving Suggestion

Garnishes

I’m a big fan of topping this dish with crumbled feta and fresh basil right before serving—those touches add a tangy and fragrant pop. Sometimes I’ll throw on a handful of toasted pine nuts for crunch; it’s such a nice contrast to the creamy sauce.

Side Dishes

This chicken pairs beautifully with fluffy couscous or warm pita bread to soak up that luscious sauce. I also like to serve it alongside a simple Greek salad or steamed green beans for a fresh, crisp counterpoint.

Creative Ways to Present

For something festive, I’ve served this recipe over a bed of saffron rice with olives scattered around for color and a drizzle of extra virgin olive oil finishing it off. It looks gorgeous and somehow instantly turns a casual dinner into a celebration.

Make Ahead and Storage

Storing Leftovers

Leftovers? I store them uncovered in the fridge for about 2 hours so the steam escapes, then cover tightly to keep the sauce from diluting. It reheats nicely the next day without drying out, which surprised me because creamy sauces can be tricky.

Freezing

I've frozen this dish a couple of times, but I recommend chilling it fully before transferring to an airtight container. When frozen, the sauce's texture can slightly change, but stirring well after reheating brings it back to creamy perfection.

Reheating

To reheat, I gently warm it up on the stovetop over low heat, stirring frequently and adding a splash of cream or water if the sauce feels too thick. This keeps the chicken moist and the sauce velvety without breaking.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts will work well, but they cook a bit faster and can dry out if overcooked, so keep an eye on them and adjust cooking time accordingly.

What’s the best way to roast red peppers at home?

To roast red peppers at home, place whole peppers on a baking sheet under the broiler or on an open flame, turning until charred on all sides. Then seal in a bowl covered with plastic wrap to steam, making skin removal easy and smooth.

Can I prepare the sauce ahead of time?

Yes, you can blend the red pepper sauce in advance and refrigerate it for up to 2 days. Just reheat gently before adding the cream and chicken so the sauce doesn’t split.

Is there a dairy-free version of the sauce?

You can substitute heavy cream with coconut cream or a dairy-free alternative, which adds a slight tropical note but still yields a creamy, delicious sauce. Just be sure to adjust seasoning accordingly.

Final Thoughts

I keep coming back to this One Pan Mediterranean Chicken with Red Pepper Sauce Recipe because it’s just so comforting yet fresh, and I love how it feels like a special meal but without the fuss. Next time you want a flavorful dinner that’s quick to pull together, give this one a try—you’ll be glad you did, and I’m betting it’ll become a favorite in your kitchen, too!