Roasted Red Pepper Chicken (Creamy & Easy!)

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I need to be honest with you about something: I’m a food blogger who uses meal kits. There, I said it. Home Chef, Gobble, Hello Fresh – I’ve tried them all. And you know what? There’s zero shame in my game.

People are always shocked when I admit this. “But Nicole, you’re a FOOD BLOGGER!” they say, like I’m supposed to be creating elaborate meals from scratch every single night. Here’s the reality: I’m a busy working mom with a full-time job, a toddler who thinks the floor is a better place for food than her mouth, and a husband who has opinions about dinner. Some nights, I just need someone else to figure out what’s for dinner.

But here’s the thing – when I discover a recipe that’s so good, so easy, and so restaurant-quality delicious that it rivals anything I’ve gotten in a meal kit? I have to share it. This creamy roasted red pepper chicken is one of those recipes.

It’s the kind of meal that makes you feel like a culinary genius, even though it comes together in 30 minutes with mostly pantry staples. The sauce is so silky and flavorful that you’ll want to lick the pan (I won’t judge – I’ve done it). And the best part? You’re using jarred roasted red peppers, which means you get all that smoky, sweet, charred pepper flavor without standing over a gas burner roasting fresh peppers.

Why This Roasted Red Pepper Chicken Recipe Works

It’s genuinely ready in 30 minutes. While the chicken roasts in the oven for 35-40 minutes, you make the sauce. The timing works out perfectly so everything is hot and ready at the same time.

Jarred roasted red peppers are a game-changer. I’m not a huge fan of raw bell peppers – something about the texture just doesn’t do it for me. But roasted red peppers? That’s a completely different story. The roasting process transforms them into these sweet, smoky, slightly charred flavor bombs. And using the jarred ones means you get all that flavor without any extra work.

The sauce is deceptively simple. It sounds fancy – “creamy roasted red pepper sauce” – but it’s literally just blended roasted peppers, garlic, cream, and Parmesan. That’s it. No complicated techniques, no hard-to-find ingredients, just simple stuff that creates something spectacular.

Chicken thighs are foolproof. Unlike chicken breasts that can dry out if you look at them wrong, chicken thighs are forgiving. They stay juicy and tender even if you cook them a few minutes too long. Plus, dark meat has way more flavor than white meat.

It looks and tastes restaurant-quality. This is the kind of meal you’d order at an Italian restaurant and pay $25 for. But you’re making it at home for a fraction of the cost, and honestly? It tastes better because it’s fresh.

Everyone loves it. I’ve served this to picky toddlers (who ate the chicken and ignored the sauce), teenagers (who devoured everything), my husband (who asked me to make it spicier), and dinner guests (who asked for the recipe). It’s universally crowd-pleasing.

The Magic of Roasted Red Peppers

Let me talk about roasted red peppers for a second, because they’re the star of this dish and they deserve some attention.

When you roast a bell pepper, something magical happens. The sugars caramelize, the skin blisters and chars, and the flesh becomes tender and sweet. All those raw pepper flavors – the vegetal notes, the slight bitterness – disappear and are replaced by this smoky, sweet, almost fruity flavor.

In a sauce, roasted red peppers bring:

• Sweetness without adding sugar
• Smokiness that adds depth
• Silkiness when blended
• Beautiful color (that gorgeous red-orange hue)
• Umami that makes everything taste richer

The jarred roasted red peppers you buy at the store have already been charred, peeled, and preserved in a simple brine. All you do is drain them and blend them. It’s one of the best shortcuts in cooking because you’re not sacrificing any flavor.

How to Make Creamy Roasted Red Pepper Chicken (Step-by-Step)

This recipe is so easy. If you can roast chicken and use a blender, you can make this. Here’s how it all comes together:

Step 1: Roast the Chicken

Preheat your oven to 375°F.

Place your chicken thighs in a large oven-safe skillet (I use a cast iron skillet). Brush them with olive oil on both sides and season generously with kosher salt and coarse black pepper.

Slide the skillet into the oven and roast for 35-40 minutes. The chicken is done when it reaches an internal temperature of 165°F and the skin is golden brown and slightly crispy.

While the chicken roasts, you’re going to make the sauce. The timing works out perfectly.

Step 2: Make the Roasted Red Pepper Sauce

Drain your jarred roasted red peppers and add them to a blender along with:

• 2 garlic cloves
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon smoked paprika (this adds even more smokiness)
• ⅛ teaspoon cayenne pepper (adjust based on your heat preference)

Blend until completely smooth. You want a silky puree with no chunks.

Step 3: Cook the Sauce

When your chicken is done, remove it from the skillet and set it aside on a plate. Drain off most of the rendered fat from the skillet (save it for another use if you want – chicken fat is liquid gold for cooking!).

Place the same skillet on the stovetop over medium heat. Pour in your roasted red pepper puree and bring it to a simmer. Let it bubble for a minute or two.

Add 2 tablespoons of butter and let it melt into the sauce, stirring to combine. The butter adds richness and helps create that silky texture.

Pour in 1 cup of heavy cream and add 2 tablespoons of grated Parmesan cheese. Stir everything together until the sauce is smooth, creamy, and absolutely gorgeous.

Step 4: Finish and Serve

Add your chicken thighs back to the skillet, nestling them into the sauce. Spoon some of the sauce over the tops of the chicken pieces.

Tear up some fresh basil and sprinkle it over everything. The bright, herby flavor of basil is the perfect finishing touch.

Serve immediately while everything is hot and the sauce is silky.

Tips for the Best Roasted Red Pepper Chicken

Use chicken thighs, not breasts. I cannot stress this enough. Chicken thighs are juicier, more flavorful, and more forgiving than chicken breasts. They’re the superior choice for this recipe.

Don’t skip the smoked paprika. It adds another layer of smokiness that makes the sauce taste even more complex and delicious.

Blend the sauce completely smooth. You want a velvety, restaurant-quality sauce, not a chunky one. Blend for at least 30-60 seconds until there are no bits of pepper visible.

Use full-fat heavy cream. This isn’t the time for half-and-half or milk. The fat content in heavy cream is what makes the sauce rich and luxurious.

Adjust the heat to your preference. The recipe as written is mildly spicy. If you want it spicier (like my husband), double or triple the cayenne. If you want it mild, skip it entirely.

Use bone-in, skin-on chicken thighs. The bones add flavor and the skin gets crispy in the oven. If you only have boneless, skinless thighs, they’ll work too – just reduce the cooking time to about 25-30 minutes.

Make extra sauce. Trust me on this. You’re going to want extra sauce for dipping bread, drizzling over rice, or eating with a spoon. Double the sauce ingredients if you’re a sauce person.

Let the chicken rest for a few minutes. After you pull it from the oven, let it rest for 5 minutes before adding it to the sauce. This lets the juices redistribute so every bite is juicy.

Customizations and Variations

Make it spicier: Add diced jalapeños to the sauce, double the cayenne pepper, add red pepper flakes, or serve with hot sauce on the side.

Make it dairy-free: Use full-fat coconut cream instead of heavy cream and skip the Parmesan (or use nutritional yeast for a cheesy flavor).

Use chicken breasts: Boneless, skinless chicken breasts work, but reduce the cooking time to 25-30 minutes and check the internal temperature to avoid drying them out.

Add vegetables: Toss halved cherry tomatoes, spinach, or sliced zucchini into the sauce. Sauté them in the skillet before adding the sauce.

Make it with pasta: Toss the sauce with cooked penne, rigatoni, or fettuccine. Shred the chicken and mix it in for a complete pasta dish.

Use different herbs: Fresh oregano, thyme, or parsley all work great in place of basil.

Add sun-dried tomatoes: Blend a few sun-dried tomatoes with the roasted peppers for an even richer flavor.

What to Serve with Roasted Red Pepper Chicken

This chicken is so versatile that it pairs beautifully with tons of different sides. Here are my favorites:

Mashed Potatoes – Creamy, buttery mashed potatoes are perfect for soaking up that luscious sauce. This is my husband’s favorite pairing.

Rice (White, Brown, or Wild) – A simple bed of rice lets the chicken and sauce shine. Add a squeeze of lime and some fresh cilantro for extra flavor.

Pasta – Toss cooked pasta in the sauce for an Italian-style dinner. Penne, rigatoni, or even spaghetti works great.

Crusty Bread – This is non-negotiable. You MUST have crusty bread for sopping up every last drop of sauce. A baguette, ciabatta, or sourdough is perfect.

Roasted Vegetables – Roasted asparagus, broccoli, Brussels sprouts, or carrots add color and nutrition.

Simple Green Salad – A crisp salad with a light vinaigrette balances the richness of the chicken and sauce.

Polenta – Creamy polenta is an amazing base for this chicken. The sauce pools around it beautifully.

Garlic Bread – Because if you’re going to have bread, why not make it garlic bread?

Make-Ahead and Storage Tips

Make Ahead: You can make the roasted red pepper sauce up to 3 days ahead. Store it in an airtight container in the fridge and reheat gently before adding the chicken. The chicken is best cooked fresh, but you can season it ahead of time.

Storage: Store leftover chicken and sauce together in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave. Add a splash of cream or chicken broth if the sauce has thickened too much.

Freezing: The sauce freezes beautifully for up to 3 months. I don’t recommend freezing the cooked chicken as it can get dry when thawed and reheated, but the sauce is perfect for freezing in portions.

Meal Prep: This is a great meal prep option. Cook the chicken and sauce on Sunday, portion it into containers with your choice of side, and you’ve got easy lunches or dinners for the week.

Why Chicken Thighs Are Superior

I’m going to go on a little rant here: chicken thighs are criminally underrated in American cooking. For some reason, we’ve become obsessed with chicken breasts, which are lean, sure, but also incredibly easy to overcook and dry out.

Chicken thighs, on the other hand:

• Have more fat, which means more flavor and more moisture
• Stay juicy even if you cook them a few minutes too long
• Have more connective tissue, which breaks down during cooking and creates an incredibly tender texture
• Are less expensive than chicken breasts
• Have richer, deeper flavor because dark meat just tastes better

For this recipe specifically, chicken thighs are perfect because they can handle the oven roasting without drying out, and the rendered fat adds flavor to the sauce when you make it in the same skillet.

If you’ve been sleeping on chicken thighs, this recipe is your wake-up call. Try them once and you’ll be converted.

The Meal Kit Confession (And Why This Recipe is Better)

I mentioned at the beginning that I’m a meal kit user, and I want to circle back to that because it’s relevant to why I love this recipe so much.

Meal kits are great for convenience – they eliminate the “what’s for dinner” decision and the grocery shopping step. But here’s what I’ve discovered: the recipes in meal kits aren’t necessarily better than what you can make on your own. They’re just pre-portioned and pre-planned.

This roasted red pepper chicken is proof of that. It has all the hallmarks of a meal kit recipe:

• Simple ingredient list
• Clear, straightforward instructions
• Achievable in 30-40 minutes
• Restaurant-quality results

But you’re not paying $10-12 per serving like you would with a meal kit. You’re buying ingredients at the grocery store for a fraction of the cost, and honestly, it tastes better because you’re using fresh ingredients and you can adjust things to your taste.

I still use meal kits sometimes when I’m too exhausted to think, but recipes like this have taught me that I don’t need them as much as I thought I did. Good food doesn’t have to be complicated or expensive – it just has to be thoughtfully made with quality ingredients.

Why This Recipe Works for Busy Parents

As a working mom, I’m always looking for recipes that check these boxes: ✓ Quick (under 45 minutes total) ✓ Easy (minimal steps and techniques) ✓ Delicious (actually tastes good, not just edible) ✓ Family-friendly (everyone will eat it) ✓ Makes good leftovers

This roasted red pepper chicken checks every single one.

It’s quick because the chicken roasts while you make the sauce – no wasted time. It’s easy because there are no complicated techniques or hard-to-find ingredients. It’s delicious because roasted red peppers, cream, and Parmesan are a flavor combination that can’t be beat.

It’s family-friendly because even picky eaters tend to like chicken (and you can serve the sauce on the side for really picky kids). And it makes excellent leftovers that taste even better the next day.

When you’re juggling work, kids, and trying to keep everyone fed with real food (not just chicken nuggets and mac and cheese), recipes like this are absolute lifesavers.

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