Sautéed Chicken Thighs with Roasted Bell Pepper Sauce

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Tender chicken thighs seared to golden perfection and served with a vibrant, smoky roasted bell pepper sauce. This Mediterranean-inspired chicken recipe, ready in about 60 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 390 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.

Ingredients

• 4 pieces (about 1.5 lbs) bone-in chicken thighs
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 3 large red bell peppers
• 1 medium, diced yellow onion
• 3 cloves, minced garlic cloves
• 1 tsp smoked paprika
• 1 cup vegetable broth
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: Preheat oven to 425°F and place 3 large red bell peppers on a baking sheet. Roast for 25 minutes, turning halfway, until the skin is charred and blistered. Transfer to a bowl and cover with plastic wrap for 10 minutes, then peel, core, and roughly chop.
2. Step 2: Season 4 bone-in chicken thighs with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat and sear chicken thighs skin-side down for 6-7 minutes until golden and crispy, then flip and cook 5 minutes more. Remove chicken and set aside.
3. Step 3: Lower heat to medium, add 1 tbsp olive oil to the same skillet, then add 1 medium diced yellow onion and 3 minced garlic cloves. Sauté for 4-5 minutes until translucent and fragrant.
4. Step 4: Add 1 tsp smoked paprika and the chopped roasted bell peppers to the skillet, stirring for 1 minute. Pour in 1 cup vegetable broth and simmer for 5 minutes until the sauce thickens slightly.
5. Step 5: Return the chicken thighs to the skillet, cover, and cook over low heat for 10 minutes until chicken is cooked through (internal temp 165°F).
6. Step 6: Garnish with 2 tbsp chopped fresh parsley and serve the chicken with the roasted bell pepper sauce spooned over.