Pan-Seared Chicken Thighs with Spiced Tomato and Bell Pepper Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared chicken thighs simmered in a fragrant tomato and bell pepper sauce spiced with smoked paprika and garlic. This mediterranean-inspired chicken (gluten free) ready in about 45 minutes blends divided salt, divided 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: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 bone-in, skin-on chicken thighs 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.
  2. Step 2: Place chicken thighs skin-side down and sear for 6-7 minutes until the skin is golden brown and crispy. Flip and cook 4 more minutes, then remove from skillet and set aside.
  3. Step 3: Reduce heat to medium, add 1 diced yellow onion and 1 sliced red bell pepper to the skillet. Sauté for 5 minutes until softened.
  4. Step 4: Stir in 3 minced garlic cloves, 1 1/2 tsp smoked paprika, 1/4 tsp crushed red pepper flakes, 1/2 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute until fragrant.
  5. Step 5: Add 1 1/2 cups crushed tomatoes and 3/4 cup chicken broth, stirring to combine. Return chicken thighs to the pan, skin-side up, and simmer uncovered for 15 minutes until chicken is cooked through and sauce thickens.
  6. Step 6: Sprinkle with 2 tbsp chopped fresh parsley before serving alongside rice or crusty bread.

Frequently asked questions

How long does Pan-Seared Chicken Thighs with Spiced Tomato and Bell Pepper Sauce take to make?

Total time is about 45 minutes (15 min prep + 30 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 Spiced Tomato and Bell 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 Spiced Tomato and Bell 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 Spiced Tomato and Bell 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.

Is Pan-Seared Chicken Thighs with Spiced Tomato and Bell Pepper Sauce gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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