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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 35 minutes blends salt, black pepper, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 10 min Cook: 25 min Serves 4 American cuisine 420 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Pan-Seared Chicken Thighs with Garlic and Roasted Red Pepper Sauce take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Chicken Thighs with Garlic and Roasted Red Pepper Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Chicken Thighs with Garlic and Roasted Red Pepper Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken Thighs with Garlic and Roasted Red Pepper Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Chicken Thighs with Garlic and Roasted Red Pepper Sauce?

American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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