Sautéed Chicken Thighs with Roasted Red Pepper and Garlic Sauce

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Juicy chicken thighs pan-seared and served with a vibrant roasted red pepper and garlic sauce that balances smoky and savory flavors. This Mediterranean-inspired chicken recipe, ready in about 35 minutes, pairs skin-on 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.

Ingredients

• 6 pieces (about 2 lbs) skin-on chicken thighs
• 3 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 large, chopped roasted red peppers
• 4, minced garlic cloves
• 1 medium, finely chopped shallot
• 1 tsp smoked paprika
• 1 cup chicken broth
• 2 tbsp, chopped fresh parsley
• 1 tbsp lemon juice

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Instructions

1. Step 1: Pat dry 6 skin-on chicken thighs and season evenly with 1 1/2 tsp salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken thighs skin side down and cook for 6-7 minutes until skin is golden and crisp, then flip and cook 5 more minutes until internal temperature reaches 165°F. Remove chicken and set aside.
2. Step 2: Reduce heat to medium and add 1 tbsp olive oil to the skillet. Sauté 1 finely chopped shallot and 4 minced garlic cloves for 2 minutes until fragrant and translucent. Add 2 chopped roasted red peppers and 1 tsp smoked paprika, cooking for another 3 minutes to meld flavors.
3. Step 3: Pour in 1 cup chicken broth and bring to a simmer. Cook for 5 minutes until the sauce thickens slightly. Stir in 1 tbsp lemon juice and 2 tbsp chopped fresh parsley. Return chicken thighs to the pan and spoon sauce over the top. Simmer together for 2 minutes before serving warm.