Sheet Pan Sautéed Garlic Butter Chicken with Bell Peppers

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

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.

Tender chicken thighs roasted on a sheet pan with colorful bell peppers, coated in a rich garlic butter sauce that caramelizes beautifully. This American-inspired chicken recipe, ready in about 50 minutes, pairs bone-in chicken thighs, red bell pepper, yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 15 min Cook: 35 min Serves 4 American cuisine 420 cal/serving

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Ingredients

6 pieces (about 2 lbs) bone-in chicken thighs
1 large, sliced into 1/2-inch strips red bell pepper
1 large, sliced into 1/2-inch strips yellow bell pepper
4 tbsp unsalted butter
5 cloves, minced garlic cloves
2 tbsp olive oil
1 tsp smoked paprika
1 1/2 tsp salt
1 tsp black pepper
1 tbsp fresh thyme leaves
1 tbsp lemon juice

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Instructions

Step 1: Preheat oven to 425°F. Pat dry 6 bone-in chicken thighs and season with 1 1/2 tsp salt, 1 tsp black pepper, and 1 tsp smoked paprika.
Step 2: In a large bowl, toss 1 sliced red bell pepper and 1 sliced yellow bell pepper with 2 tbsp olive oil and 1/2 tsp salt until evenly coated.
Step 3: Spread the bell peppers on a large rimmed sheet pan in a single layer. Nestle the seasoned chicken thighs skin-side up among the peppers.
Step 4: Melt 4 tbsp unsalted butter in a small saucepan over medium heat. Add 5 minced garlic cloves and 1 tbsp fresh thyme leaves; sauté for 1-2 minutes until fragrant and garlic is lightly golden.
Step 5: Drizzle the garlic butter evenly over the chicken thighs and peppers. Roast in the oven for 30-35 minutes until chicken skin is crispy and the internal temperature reaches 165°F.
Step 6: Remove from oven and drizzle 1 tbsp lemon juice over the chicken and peppers. Let rest for 5 minutes before serving.