Pan-Seared Chicken Thighs with Roasted Piquillo Pepper Sauce

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs pan-seared to golden perfection served with a smoky, sweet roasted piquillo pepper sauce. This Spanish-inspired chicken recipe, ready in about 30 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 350 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.

Prep: 10 min Cook: 20 min Serves 4 Spanish cuisine 350 cal/serving

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Ingredients

4 pieces bone-in, skin-on chicken thighs
1 tsp salt
1/2 tsp black pepper
3 tbsp olive oil
1 cup piquillo peppers, jarred
2 garlic cloves, minced
1 tbsp sherry vinegar
1 tsp smoked paprika
1/2 cup chicken broth
1 tbsp fresh parsley, chopped

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Instructions

Step 1: Pat 4 bone-in, skin-on chicken thighs dry and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place chicken thighs skin-side down and cook for 7-8 minutes until the skin is deep golden and crisp.
Step 3: Flip the chicken and cook for another 6-7 minutes until internal temperature reaches 165°F. Remove chicken and keep warm.
Step 4: In the same skillet, add 2 minced garlic cloves and sauté for 30 seconds until fragrant. Add 1 cup jarred piquillo peppers, 1 tbsp sherry vinegar, 1 tsp smoked paprika, and 1/2 cup chicken broth.
Step 5: Simmer the sauce for 5 minutes, then puree with an immersion blender until smooth. Stir in 1 tbsp chopped fresh parsley, adjust seasoning to taste, and spoon over the chicken thighs to serve.