Sautéed Chicken Thighs with Smoky Paprika and Roasted Red Peppers

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 with smoky paprika and complemented by sweet roasted red peppers for a bold regional-inspired meal. This Mediterranean-inspired chicken recipe (gluten free), ready in about 35 minutes, pairs bone-in chicken thighs, smoked paprika, roasted red peppers 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 rice, quinoa, or a quick 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: 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 evenly with 2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Heat 3 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add the chicken thighs skin-side down and cook for 7 minutes until the skin is golden and crispy.
  3. Step 3: Flip the chicken thighs and add 3 minced garlic cloves and 1 cup sliced roasted red peppers around them. Cook for another 5 minutes until the garlic is fragrant and the peppers start softening.
  4. Step 4: Pour in 1/4 cup water, cover the skillet, lower heat to medium, and simmer for 10 minutes until chicken is cooked through and tender.
  5. Step 5: Remove the lid, raise heat to medium-high, and cook for 2 more minutes to reduce excess liquid and slightly caramelize the peppers.
  6. Step 6: Sprinkle 2 tbsp chopped fresh parsley on top before serving for a fresh finish.

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