Pan-Seared Chicken Thighs with Garlic and Roasted Red Pepper Sauce

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Juicy pan-seared chicken thighs accompanied by a rich, smoky roasted red pepper and garlic sauce that elevates simple ingredients into a comforting dinner. This American-inspired chicken recipe, ready in about 35 minutes, pairs bone-in, skin-on chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (about 1.5 lbs) bone-in, skin-on chicken thighs
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1 cup, chopped roasted red peppers
• 4, minced garlic cloves
• 1 small, finely diced shallot
• 1/2 tsp smoked paprika
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: Pat 4 bone-in, skin-on chicken thighs dry and season evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place the chicken thighs skin-side down and sear for 7-8 minutes until the skin is golden brown and crispy, then flip and cook for another 6-7 minutes until cooked through (internal temp 165°F). Remove chicken and set aside.
2. Step 2: In the same skillet, add 1 tbsp olive oil, 1 small finely diced shallot, and 4 minced garlic cloves. Sauté over medium heat for 2-3 minutes until softened and fragrant. Stir in 1 cup chopped roasted red peppers and 1/2 tsp smoked paprika, cooking for 2 minutes.
3. Step 3: Pour in 1/2 cup chicken broth and simmer for 5 minutes until slightly reduced. Stir in 1/4 cup heavy cream and cook for 2 more minutes until the sauce thickens and coats the back of a spoon. Return the chicken thighs to the skillet and spoon sauce over them to warm through for 2 minutes.
4. Step 4: Sprinkle 2 tbsp chopped fresh parsley on top before serving to add freshness and color.