Roasted Red Pepper Chicken
This simple roasted red pepper chicken is creamy, comforting, and full of flavor - an easy weeknight dinner that feels homemade and cozy, with a rich roasted pepper sauce you’ll want to pour over everything.
Servings 3 servings
Calories 430kcal
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.
Video
Notes
*A 16 oz jar of roasted red peppers (drained) can be used instead of roasting fresh peppers if you prefer.
Storage Instructions
Refrigerator: Leftovers will keep 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.
Freezer: To freeze, transfer the cooled chicken and sauce to a freezer-safe container or bag and freeze for up to 2 months.
Nutrition
Calories: 430kcal | Carbohydrates: 13g | Protein: 46g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 237mg | Sodium: 602mg | Potassium: 957mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5469IU | Vitamin C: 205mg | Calcium: 56mg | Iron: 3mg