Roasted Red Pepper Chicken
This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!
This simple roasted red pepper chicken is creamy, comforting, and full of flavor – an easy weeknight dinner that feels homemade and cozy, with a sauce you’ll want to pour over everything.
There’s always that moment every year when the evenings start to cool down and the light fades just a little earlier. Suddenly, all I want are cozy dinners, not the heavy, slow-cooked kind, but something warm, bright, and satisfying that still fits into a busy weeknight.
The meals I crave most this time of year are the ones that come together with just a few simple ingredients, fill the kitchen with the best smells, and somehow taste like something you’d order at a restaurant. This roasted red pepper chicken checks every single box.
It’s one of my favorite easy chicken dinner that’s made its way into my regular rotation. The creamy roasted pepper sauce feels rich and comforting, but still light enough to go with almost anything, mashed potatoes when I want cozy, roasted veggies, salad, or quinoa when I want fresh.
The sweet roasted peppers, garlic, lemon, and a touch of cream blend into the most velvety sauce that clings perfectly to juicy chicken thighs.
Simple, familiar, and just a little special, this creamy roasted red pepper chicken is exactly what I’m craving once the sweaters come out.
Why You’ll Love This Recipe
- Creamy, cozy, and full of flavor, and just a few simple ingredients.
- Most of the cook time is hands-off roasting, or none at all if you use a jar of roasted red peppers!
- The sauce of this roasted red pepper chicken reheats beautifully and stays creamy, no splitting or curdling.
Ingredient Notes
Red peppers
Roasted red bell peppers are the heart of this recipe. You can roast your own for the freshest, slightly smoky flavor, or use jarred ones for an easy shortcut — both work beautifully. If you’re roasting them yourself, look for peppers with firm skin and bright color.
Chicken thighs
I love using boneless, skinless chicken thighs because they stay juicy and tender, even when simmered in a creamy sauce. You can absolutely use boneless chicken breasts instead, just be careful not to overcook them.
Lemon juice
A little bit of lemon brightens the sauce and balances out the creaminess. Fresh-squeezed makes a difference here, but bottled will do in a pinch.
Kosher salt & black pepper
Simple seasoning that keeps everything balanced. I always season the chicken before searing to build flavor right from the start!
Smoked paprika
Adds a subtle smokiness that ties in beautifully with the roasted peppers. If you don’t have it, regular paprika works fine as well.
Olive oil
Use a good-quality extra virgin olive oil for the best flavor. It helps brown the chicken nicely and adds richness to the sauce. You can also use butter or any other neutral oil here if you like!
Shallot
Shallots give the sauce a gentle sweetness without overpowering the roasted pepper flavor. If you don’t have any, a bit of finely chopped onion will work.
Garlic
Fresh garlic adds warmth and depth to the sauce. It cooks quickly, so keep an eye on it to avoid burning.
Heavy cream
Just enough to make the sauce silky and rich without feeling heavy. If you prefer a lighter option, half-and-half works too, though the sauce will be a bit thinner.
Fresh basil
A little bit of basil stirred in at the end adds color and freshness to your roasted red pepper chicken.
Don’t forget to watch the video!
Most of my recipes include a short step-by-step video tutorial. Just scroll down to the recipe card, or use the “Jump to Video” button at the top of the post!
Step-by-Step Instructions
- Preheat the oven to 450°F. Line a baking sheet with parchment paper or foil to prevent sticking. If you’re using foil, lightly brush it with olive oil or coat it with cooking spray.
- Slice the red peppers in half lengthwise and scoop out the seeds and white pith.. Arrange them cut side down on the prepared sheet.
Want to SAVE this recipe?
We'll email this post to you, so you can come back to it later!
- Roast the peppers for 30 to 40 minutes until the skins are blistered and nicely charred.
- Transfer the roasted peppers to a large bowl and cover them with a clean kitchen towel. Let them rest for 15 to 20 minutes so the skins loosen up. Once cool enough to handle, peel off and discard the skins.
- Add the roasted peppers to a blender along with any juices from the bowl. Add lemon juice, salt, pepper, and smoked paprika to the peppers.
- Season the chicken thighs all over with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5 to 7 minutes per side, until golden and cooked through to 165°F on your meat thermometer. Transfer to a plate and cover to keep warm.
- Lower the heat to medium-low and add the shallots. Cook for 2 to 3 minutes, stirring often and scraping up any browned bits from the pan. If things start to stick or darken too much, add a splash of water to loosen them up. Stir in the garlic and cook for about 1 minute until fragrant.
- Pour the red pepper mixture into the pan along with the cream and basil. Bring to a gentle simmer and let it cook for 2 minutes, stirring occasionally.
- Add the chicken back to the skillet and spoon the sauce over the top. Taste and adjust seasoning with more salt and pepper if needed.
- Finish with a sprinkle of fresh basil before serving your roasted red pepper chicken.
Serving Suggestions
This roasted red pepper chicken goes with just about anything. Some of my favorite pairings are:
- These mashed potatoes with leeks – the sauce is made for them!
- With quinoa, cauliflower rice, or this baked Greek rice pilaf to soak up all the flavor.
- Your favorite roasted vegetables – like this roasted asparagus and potatoes, or this roasted cauliflower, or keep it simple with a side of green beans.
- A simple salad for something fresh and light – my favorites this time of the year are this broccoli crunch salad, kale pomegranate salad, or this apple pecan salad!
Recipe Tips
- Don’t skip searing the chicken – it adds rich flavor and texture.
- Use jarred roasted red peppers if you’re short on time.
- For an extra-smooth and creamy roasted red pepper sauce, use a high-speed blender or immersion blender.
- Add a splash of chicken stock or broth if the sauce gets too thick.
- Swap heavy cream for half-and-half if you want something lighter.
Storage Instructions
If you have any leftovers of this roasted red pepper chicken, you’re in luck because it tastes even better the next day! You can keep it in an airtight container in the refrigerator for up to 3 days!
To reheat, warm it gently in a skillet over low heat or in the microwave until heated through. If the sauce thickens too much after chilling, just stir in a splash of cream or water to loosen it up.
This roasted red pepper chicken recipe also freezes beautifully. Transfer the cooled chicken and sauce to a freezer-safe container or bag and freeze for up to 2 months.
More Fall Chicken Recipes You Will Love
Tell me what you think!
If you try this recipe, l’d be so grateful if you’d leave a comment and a rating in the recipe card. I love to hear your feedback, and your tips can help other readers too!
Roasted Red Pepper Chicken
Ingredients
- 3 large red peppers* or 4 medium peppers
- 6 boneless skinless chicken thighs
- 1 teaspoon fresh-squeezed lemon juice
- 1/2 teaspoon kosher salt plus more as needed
- 1/2 teaspoon ground black pepper plus more as needed
- 1/4 teaspoon smoked paprika
- 1 tablespoon extra virgin olive oil
- 1 small or medium shallot finely diced (1/4 cup)
- 2 cloves garlic minced (1 tablespoon)
- 1/4 cup heavy cream
- 2 tablespoons thinly sliced basil plus more for serving
Instructions
- Preheat the oven to 450 degrees F. Line a sheet pan with parchment paper.
- Cut the peppers in half lengthwise, then remove the seeds and white pith. Place the peppers cut-side down on the prepared sheet pan.
- Roast the peppers for 30-40 minutes, until the skin is blistered and charred.
- Carefully transfer the peppers in a large bowl and cover with a clean dish towel. Let sit for 15-20 minutes to loosen the skins. Once the peppers are cool enough to handle, remove and discard the skins.
- Place the roasted peppers and any juices from the bowl in a blender or food processor, along with the lemon juice, salt, pepper, and smoked paprika. Blend or process until smooth.
- Season the chicken thighs all over with salt and pepper.
- Heat the olive oil in a large skillet set over medium heat, then add the chicken thighs and cook for 5-7 minutes per side until cooked through (165 degrees F on an instant read thermometer) and slightly browned, adjusting the heat as needed. Transfer to a plate and cover to keep warm.
- Reduce the heat to medium-low. Add the shallots and cook for 2-3 minutes, stirring and scraping up any brown bits on the bottom of the pan. If it looks like the bits might start to burn at any point, add a splash of water and scrape them up using a spatula.
- Add the garlic and stir for about 60 seconds until fragrant.
- Add the red pepper mixture to the pan along with the cream and basil. Bring to a simmer and cook for 2 minutes, stirring, then add the chicken back to the pan, spooning the sauce over the chicken. Taste and season with additional salt and pepper if desired.
- Garnish with additional sliced basil before serving.
