Roasted Pepper Marry Me Chicken

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 developed and reviewed.

A colorful twist on the classic with sweet roasted bell peppers and smoky paprika in a coconut cream sauce, perfect for pairing with steamed greens. This Mediterranean-inspired chicken recipe (dairy-free, whole30), ready in about 40 minutes, pairs chicken thighs, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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: 30 min Serves 4 Mediterranean cuisine 480 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F. Pat chicken thighs dry and rub with 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp sea salt, and 1/4 tsp black pepper. Arrange skin-side up on a parchment-lined baking sheet.
  2. Step 2: Roast for 25 minutes until golden and cooked through, then transfer to a plate. Pour any accumulated juices into the skillet.
  3. Step 3: Heat the same skillet over medium heat, add 3 minced garlic cloves, and cook for 1 minute until aromatic. Stir in 2 tbsp sun-dried tomatoes and 1/2 cup diced roasted bell peppers, sautéing for 2 minutes.
  4. Step 4: Pour in 3/4 cup coconut milk and bring to a gentle simmer, scraping up browned bits. Add 1 tsp chopped thyme and 1/4 tsp black pepper, cooking for 5 minutes until sauce reduces slightly and coats the back of a spoon.
  5. Step 5: Return chicken to the pan, spooning sauce over the top. Simmer for 3 minutes until chicken is heated through and sauce is glossy.

Related recipes