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One-Skillet Roasted Red Pepper Chicken

  • 30 min
    Prep Time
  • 45 min
    Total Time
  • 5 people
  • 270 per 1 serving


  • 1 pound boneless, skinless chicken breast
  • 2 cups Pacific Foods® Organic Roasted Red Pepper & Tomato Soup
  • 1 clove garlic, minced
  • 1/2 medium red onion, diced finely
  • 1/2 cup fresh basil leaves, cut into 1/2 inch pieces
  • 1/4 cup olive oil
  • 1 1/2 cups halved cherry tomatoes


  • Step 1

    Using a cast iron skillet, saute olive oil, garlic, and onion for 5 minutes on medium heat. 

  • Step 2

    Sprinkle salt and pepper on each side of all chicken breasts, in the same skillet, pan fry each side for 7-10 minutes until cooked all the way through and browned. 

  • Step 3

    While the chicken is cooking, stir onions and garlic every few minutes so they caramelize without burning. Add soup and halved tomatoes to the skillet and cook for an additional 5 minutes. Remove from heat and add basil right before serving.

Calories 270
Total Fat 14 g
Sat. Fat 3.0 g
Trans Fat 0 g
Cholesterol 62 mg
Sodium 333 mg
Total Carb 9 g
Dietary Fiber 1 g
Sugar 7 g
Protein 24 g
Vitamin D 0 %DV
Calcium 6 %DV
Iron 7 %DV
Potassium 10 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.