Pan-Seared Chicken Thighs with Spicy Tomato-Pepper Sauce

By AislePrompt Editorial · ·

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 drafted and published.

Juicy chicken thighs pan-seared to golden perfection and topped with a vibrant, smoky tomato and roasted red pepper sauce. This Mediterranean-inspired game-day recipe, ready in about 35 minutes, pairs bone-in chicken thighs, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 25 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 6 bone-in chicken thighs and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add the chicken thighs skin-side down and sear for 6-7 minutes until the skin is deep golden and crisp, then flip and cook for another 5 minutes until cooked through, about 165°F internal temperature. Remove chicken and set aside.
  3. Step 3: Lower heat to medium and add 4 minced garlic cloves to the skillet, sauté for 30 seconds until fragrant, then stir in 1 cup chopped roasted red peppers and 1 cup canned crushed tomatoes.
  4. Step 4: Season the sauce with 1 tsp smoked paprika and 1/2 tsp red chili flakes, simmer gently for 8 minutes until thickened and rich. Return the chicken to the skillet and spoon sauce over to coat, cooking together for 2 more minutes.
  5. Step 5: Garnish with 2 tbsp chopped fresh parsley and serve immediately.

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