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); 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 truly satisfying about a meal that comes together in just one pan, delivering vibrant Mediterranean flavors without the fuss. I’m excited to share my One Pan Mediterranean Chicken with Red Pepper Sauce Recipe because it’s a comforting dinner that tastes fancy but is surprisingly easy.

A white plate holds a dish with two main parts: on the right side, there is a thick piece of fish covered in bright red sauce with a slightly rough texture and sprinkled with herbs, topped with a small green basil leaf; on the left side, there is a small pile of round, pale yellow couscous grains mixed with small pieces of green herbs, and next to it, a lemon wedge with a bright yellow color. The plate is placed on a white marbled surface with a blurred lemon wedge and basil leaf 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 isn't just any chicken dinner—it's a dish that balances creamy, smoky roasted red pepper sauce and tender chicken thighs cooked right in the same pan. I’ve made this recipe countless times, especially on busy weeknights when I crave something both quick and flavorful.

One-pan convenience: Less cleanup, meaning more relaxing after dinner and less time scrubbing pans.
Bright, bold flavors: The roasted red pepper sauce brings a smoky sweetness that pairs beautifully with Mediterranean herbs.
Flexible chicken options: Whether you prefer thighs or breasts, this recipe delivers juicy results every time.
Easy to customize: Add feta and fresh basil to amp up the Mediterranean vibe or skip for a lighter touch.

A white bowl placed on a white marbled surface holds a dish with two main layers. On the left side, there is a bed of small round pasta pearls, pale beige in color with a slightly shiny texture, sprinkled with green herbs. Resting on the right side is a thick, bright orange-red sauce covering a piece of food underneath, with a slightly rough texture and small specks of seasoning visible. On top of the sauce is a small green basil leaf. At the bottom of the pasta layer, there is a half lemon slice, and another lemon slice with a small basil leaf rests on the white marbled surface near the bowl's edge. A silver fork is placed inside the bowl, partially resting on the pasta. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this dish really lies in the harmony of roasted red peppers and creamy sauce coating perfectly seasoned chicken. Each ingredient plays its role to keep it rich without getting heavy—perfect for a wholesome meal you’ll want to make again.

Flat lay of boneless skinless chicken thighs with smooth skin and natural pink color, a small white ceramic bowl filled with vibrant chopped roasted red peppers, a small white bowl holding creamy heavy cream, a small white bowl with golden olive oil, a small white bowl containing finely minced fresh garlic, a small white bowl of mixed Italian seasoning herbs, a small white bowl of crumbled white feta cheese, fresh bright green basil leaves arranged neatly, whole uncracked brown eggs to indicate freshness, all 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 for their juiciness and flavor, but you can swap in breasts if you want leaner meat.
Roasted red peppers: Adds a smoky sweetness; if you buy jarred, opt for varieties packed in water or natural juices to keep it fresh.
Italian seasoning: A simple blend that boosts Mediterranean aromas; dividing it between sauce and chicken seasons both components perfectly.
Garlic: Minced fresh garlic gives the sauce its subtle pungency—don’t skip it!
Oil: Use olive oil for richness and that classic Mediterranean taste.
Salt and black pepper: Essential for balancing flavors.
Heavy cream: Enriches the sauce, creating a silky texture that clings to every bite of chicken.
Feta cheese (optional): Crumbled on top for a tangy finish that brightens each mouthful.
Fresh basil (optional): Adds herbal freshness and color, making the dish pop on the plate.

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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 the One Pan Mediterranean Chicken with Red Pepper Sauce Recipe is how easily you can tweak it to suit your taste buds or whatever you have at hand. I like to occasionally swap in sun-dried tomatoes or olives to add a salty punch.

Variation: When I’m looking for a lighter dish, I use half-and-half instead of heavy cream and skip the feta—still delicious but less rich.
Dietary tweak: For dairy-free, coconut cream replaces heavy cream nicely, and omit feta altogether.
Spice level: Adding a pinch of red pepper flakes to the sauce gives it a gentle kick, which I highly recommend if you like things with a bit of heat.

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

Step 1: Blend the Sauce Base

Start by combining your roasted red peppers, 1 teaspoon of Italian seasoning, oil, minced garlic, salt, and pepper in a food processor or blender. Pulse everything until you get a smooth, vibrant red sauce that's bursting with the aroma of garlic and herbs. This makes the sauce fresh and quick—no simmering necessary.

Step 2: Sear the Chicken

Heat a large skillet over medium heat and grease it lightly—olive oil works great here. Season the chicken with the remaining teaspoon of Italian seasoning. Place the chicken in the skillet and cook it for 6 to 8 minutes on each side, depending on thickness. You’re aiming for a nice golden crust with juicy interior. Remember, don’t overcrowd the pan or flip too often, so the chicken browns beautifully.

Step 3: Warm the Sauce & Add Cream

Once the chicken is cooked, transfer it to a plate and cover loosely to keep warm. Pour the blended red pepper sauce right into the same pan and stir over medium heat for 2 to 3 minutes until it warms through. Then stir in the heavy cream and let it thicken slightly—this is when that silky texture develops. Don’t rush this part; gentle stirring helps the sauce embrace the cream without separating.

Step 4: Combine & Garnish

Return the chicken to the pan and toss to coat each piece with that luscious sauce. If you’re using feta and fresh basil, sprinkle them on just before serving to keep those flavors bright and fresh. The contrast between creamy sauce, smoky peppers, and tangy feta is what I find irresistible every single time.

Top Tip

Through trial and error, I’ve learned a few key tricks that really make this dish perfect every time. They’ve saved me from dry chicken and watery sauce more than once.

Don’t skip resting: After cooking the chicken, covering it to rest helps juices redistribute for moist, tender meat.
Season in stages: By dividing the Italian seasoning between the sauce and chicken, flavors develop more deeply and evenly.
Use medium heat for sauce: Cooking the sauce too hot can cause cream to separate, so keep it gentle and stir often.
Avoid overcrowding: Give chicken pieces enough space to brown well—crowding leads to steaming instead of searing.

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

Mediterranean Chicken - Serving Suggestion

Garnishes

My favorite garnishes are crumbled feta and fresh basil leaves—they add bright pops of tang and herbaceous aroma. Sometimes, a squeeze of fresh lemon juice right before serving adds an extra layer of freshness that balances the creaminess beautifully.

Side Dishes

I love serving this chicken alongside simple sides like garlic roasted potatoes, fluffy couscous, or a crisp green salad dressed with lemon vinaigrette. These help keep the focus on the rich sauce while adding some textural contrast.

Creative Ways to Present

For dinner guests, I like to plate the chicken on a large serving platter, spoon the luscious red pepper sauce over the top, and scatter a colorful mix of fresh herbs and feta. Add a few olives or roasted cherry tomatoes around the edges for an extra Mediterranean flair. It looks stunning and makes an inviting centerpiece.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens a bit, but gently reheating brings back that creamy magic without drying out the chicken.

Freezing

If I want to save it for later, this recipe freezes well. I portion the chicken and sauce into freezer-safe containers and thaw overnight in the fridge before reheating. Just be sure to stir the sauce gently when warming to bring back smooth creaminess.

Reheating

Reheat leftovers over low to medium heat on the stove or in the microwave in short bursts, stirring in a splash of water or cream if needed to loosen the sauce. This keeps everything moist and prevents the chicken from drying out.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work well, but watch the cooking time carefully as they tend to cook faster and can dry out. I recommend pounding them to even thickness and checking for doneness at around 5-6 minutes per side.

Do I need to roast the red peppers myself?

Not at all. Jarred roasted red peppers make this recipe super convenient. Just be sure to drain them well if packed in oil, or choose those packed in water for a lighter sauce.

Can I make this recipe dairy-free?

Yes! Simply replace the heavy cream with coconut cream or another non-dairy cream, and skip the feta garnish. It still tastes delicious with that slight coconut undertone.

How do I prevent the sauce from separating?

To keep the sauce silky, avoid high heat once you add the cream. Stir the sauce gently over medium to low heat. Also, mixing the cream in gradually helps prevent curdling.

Final Thoughts

This One Pan Mediterranean Chicken with Red Pepper Sauce Recipe has become one of my go-to weeknight meals for good reason: it's flavorful, comforting, and comes together without any hassle. I love how easy it is to make and how it impresses everyone who tries it. I can’t wait for you to make it your own and enjoy it as much as I do—let me know how it turns out!