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); 2 teaspoons Italian seasoning (divided); 4 tablespoons oil; ½ teaspoon salt; ¼ teaspoon black pepper; ⅔ cup chopped roasted red peppers; 1 teaspoon Italian seasoning; 1 tablespoon minced garlic; 1 cup heavy cream; 2 tablespoons crumbled feta cheese; Thinly sliced fresh basil

There’s something just so comforting about this One Pan Mediterranean Chicken with Roasted Red Pepper Sauce Recipe. The creamy roasted red pepper sauce wraps the juicy chicken in layers of vibrant, savory flavor—all made quickly in just one pan. It’s the kind of dish that feels fancy enough for company but comes together in no time.

A white plate holds a rectangular piece of food covered in bright red sauce with small black specks and a shiny texture, topped with two fresh green basil leaves in the center. To the left of the main piece is a portion of small, round, light beige couscous grains with some green herbs mixed in. A thin lemon wedge with a pale yellow color rests on the couscous near the bottom left edge of the plate. Outside the plate, on the white marbled surface, there is a lemon wedge and a basil leaf in the top right corner. The 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 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

I remember the first time I made this recipe—it filled my kitchen with the most inviting aroma of garlic, herbs, and smokey roasted red peppers that just made everyone instantly hungry. It’s one of those dishes that’s both easy and impressive, and I think you’ll enjoy making and eating it as much as I do.

One-pan ease: Everything cooks in a single skillet, which means less mess and faster cleanup.
Bold Mediterranean flavors: Roasted red pepper sauce paired with Italian seasoning and feta offers a bright, fresh taste.
Versatility: Works great with thighs or breasts and can be personalized with your favorite herbs and cheeses.
Quick prep and cook time: Ready in under 30 minutes, perfect for busy weeknights without sacrificing flavor.

Ingredients & Why They Work

The ingredient list is straightforward but packs a punch. The star here is definitely the roasted red peppers—they bring a smoky sweetness that balances the creamy sauce perfectly. I recommend using good-quality roasted peppers, either jarred or homemade, to keep flavors authentic.

Flat lay of boneless skinless chicken thighs with a light sprinkling of Italian seasoning, a small white bowl of chopped roasted red peppers, a small white bowl of golden oil, a small white bowl of minced garlic, a small white bowl of heavy cream, a small white bowl of crumbled white feta cheese, a few fresh green basil leaves, and small white bowls containing coarse salt and black pepper, all arranged symmetrically 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: These stay juicy and tender, even if you slightly overcook them—perfect for a quick pan meal.
Chopped roasted red peppers: Adds smoky sweetness and vibrant color—the sauce wouldn’t be the same without them.
Italian seasoning: A fragrant blend of herbs that marry the chicken and sauce, giving it that classic Mediterranean feel.
Oil (olive or your choice): Helps sear the chicken beautifully and blends into the sauce for richness.
Minced garlic: Fresh garlic amps up the savory notes without overpowering.
Salt and black pepper: Essential for seasoning and balancing flavors well.
Heavy cream: Makes the sauce luxuriously creamy and luscious—don’t skip it!
Crumbled feta cheese (optional): Adds tang and the perfect finishing touch that complements the roasted red pepper.
Fresh basil (optional): Brightens up the dish with herbaceous freshness when sprinkled on top.

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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

Here’s the fun part—you can tweak this dish to fit your taste or what’s in the fridge. I like adding a pinch of smoked paprika for a little extra warmth, or swapping out the basil for fresh oregano when in season. Feel free to get creative!

Variation: I sometimes swap chicken thighs for breasts when I want a leaner option, but keep in mind breasts cook a little faster and can dry out if overcooked.
Dietary tweak: For a dairy-free version, try coconut cream instead of heavy cream and skip the feta—or use a dairy-free cheese alternative.
Seasonal twist: Stir in some chopped sun-dried tomatoes or olives for even more Mediterranean flair.

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

Step 1: Blend the Magic Sauce

Start by combining the chopped roasted red peppers, 1 teaspoon of Italian seasoning, oil, garlic, salt, and pepper in a food processor or blender. Pulse until the mixture turns smooth and luscious—this is your flavorful sauce base. If your roasted peppers are packed in oil, just drain a little so the sauce isn’t too oily.

Step 2: Sear the Chicken to Golden Perfection

Grease a large skillet lightly and season your chicken with the remaining teaspoon of Italian seasoning. Place the chicken in the pan over medium heat and cook each side for about 6-8 minutes or until it’s cooked through and has a nice golden crust. You want it browned but not burnt—medium heat lets you slowly build that beautiful color. Once done, transfer the chicken to a plate and cover it so it stays warm.

Step 3: Cook and Creamify the Sauce

Now pour your blended red pepper mixture into that same pan. Stir it around for 2-3 minutes on medium heat until it’s hot throughout and aromatic. Then slowly add the heavy cream, stirring until the sauce thickens and becomes rich and creamy. This part always feels like a little celebration in the pan—so silky and vibrant!

Step 4: Bring It All Together

Return the chicken to the pan and gently toss it in the sauce until well coated. At this point, you want the sauce to cling to each piece so every bite is packed with flavor. Finish by sprinkling crumbled feta cheese and fresh basil over the top—if you’re using them—for that final tasty punch.

Top Tip

I’ve made this One Pan Mediterranean Chicken with Roasted Red Pepper Sauce Recipe dozens of times, and the biggest game-changer is getting the sauce to the right creamy consistency without it being too thin or too thick. Here’s what I learned.

Use medium heat: Cooking the sauce gently prevents the cream from curdling and helps thicken it perfectly.
Pulse don’t over-blend your peppers: Leaving just a bit of texture gives the sauce an appealing rustic look and a bit more body.
Don’t overcrowd the pan when searing: Crowding lowers the temperature and causes steaming instead of browning your chicken.
Rest the chicken covered: This keeps it juicy and warm while you finish the sauce—your leftovers will thank you too.

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

Mediterranean Chicken - Serving Suggestion

Garnishes

I always reach for crumbled feta and fresh basil because they add that signature tang and freshness. Sometimes I add a drizzle of extra virgin olive oil or a sprinkle of chopped parsley for a little extra color and zing.

Side Dishes

This Mediterranean chicken pairs beautifully with simple sides like fluffy couscous, warm pita bread, or a light Greek salad. I also love serving it alongside garlic roasted potatoes when I want something heartier.

Creative Ways to Present

For a special occasion, I sometimes plate this over a bed of creamy polenta or alongside grilled vegetables arranged in vibrant colors. A sprinkle of toasted pine nuts or chopped olives scattered on top adds both texture and a stunning finish.

Make Ahead and Storage

Storing Leftovers

Leftovers store great in an airtight container in the fridge for up to 3 days. I usually let it cool completely, then pop it in the fridge so the sauce thickens and flavors meld even more overnight—bonus points for next-day taste!

Freezing

I’ve frozen this dish a couple of times, and it works well if you thaw gently in the fridge overnight. The sauce thickens after freezing, so you might want to stir in a little cream or broth when reheating to bring back that luscious texture.

Reheating

The best way I’ve found to reheat leftover Mediterranean chicken is in a skillet over low heat with a splash of water or cream, stirring gently until warmed through. Microwaving can work but tends to break the sauce's creaminess a bit.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs in this recipe?

Absolutely! Chicken breasts work fine—just be sure to watch your cooking time since breasts cook faster and can dry out if overcooked. Keep an eye on the internal temperature, aiming for 165°F (74°C).

Can I make this recipe dairy-free?

Yes, you can swap heavy cream for coconut cream or any plant-based cream alternative, and omit the feta cheese or replace it with a dairy-free alternative. The sauce will still be creamy and flavorful.

How do I know when the chicken is cooked properly?

The best way is to use a meat thermometer. Chicken should reach an internal temperature of 165°F (74°C). If you don’t have one, cut into the thickest part to ensure the juices run clear, and there is no pink inside.

Can I use fresh red peppers instead of roasted ones?

Fresh red peppers won’t have the smoky sweetness that roasted ones bring to the sauce, so while you can use them, I recommend roasting your own peppers at home or buying good-quality jarred roasted red peppers for best flavor.

Final Thoughts

This One Pan Mediterranean Chicken with Roasted Red Pepper Sauce Recipe is one of those kitchen wins that never gets old. It’s quick, comforting, and tastes like you put in way more effort than you actually did. I love how the sauce stays so vibrant and creamy, making every bite feel special. Trust me—you’ll want to keep this one in your dinner rotation and share it with friends and family again and again.