Can I use chicken breasts instead of chicken thighs?

Yes! Boneless, skinless chicken breasts work, but they cook faster. Reduce the oven time to 25-30 minutes and check the internal temperature (165°F) to avoid overcooking. Chicken breasts are leaner, so they won't be quite as juicy as thighs.

Do I have to roast my own red peppers?

Absolutely not! Jarred roasted red peppers are perfect for this recipe and save you tons of time. Just drain them well before blending. If you want to roast your own, go for it, but it's not necessary.

Can I make this dairy-free?

Yes! Substitute full-fat coconut cream for the heavy cream and skip the Parmesan cheese (or use nutritional yeast for a cheesy flavor). The sauce will be just as creamy.

How do I make this spicier?

Double or triple the cayenne pepper, add red pepper flakes to the sauce, blend in fresh jalapeños with the roasted peppers, or serve with hot sauce on the side.

Can I make the sauce ahead of time?

Absolutely! Make the sauce up to 3 days ahead and store it in the fridge. Reheat gently on the stovetop when you're ready to serve with freshly cooked chicken.

What if I don't have an oven-safe skillet?

Roast the chicken on a baking sheet, then transfer it to a regular skillet on the stovetop to make the sauce. Same great results!

The sauce freezes beautifully for up to 3 months. I don't recommend freezing the cooked chicken as it can get dry when reheated, but freezing just the sauce works great.

Roasted Red Pepper Chicken (Creamy & Easy!)

Description

Add some flavor to your chicken by making this Creamy Roasted Red Pepper Sauce with Chicken Thighs! Turn roasted red peppers into a delicious cream sauce for your chicken.

Ingredients

Units Scale

6 bone-in, skin-on chicken thighs
1 1/2 tbsp. olive oil
1/2 tbsp. kosher salt
1/2 tbsp. coarse black pepper
12 oz. jar roasted red peppers, drained
2 garlic cloves
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. smoked paprika
1/8 tsp. cayenne pepper (adjust to taste)
2 tbsp. butter
1 cup heavy cream
2 tbsp. Parmesan cheese, grated

2 sprigs fresh basil, chopped

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Instructions

Preheat your oven to 375°F.
Place chicken thighs in a large oven-safe skillet (cast iron works great). Brush both sides with olive oil and season generously with ½ tablespoon kosher salt and ½ tablespoon coarse black pepper.
Roast in the preheated oven for 35-40 minutes, until the internal temperature reaches 165°F and the skin is golden brown and crispy.
While the chicken roasts, make the sauce: Add drained roasted red peppers, garlic cloves, ½ teaspoon salt, ½ teaspoon black pepper, smoked paprika, and cayenne pepper to a blender. Blend until completely smooth with no chunks remaining.
When the chicken is done, remove it from the skillet and set aside on a plate. Drain most of the rendered fat from the skillet (save it for another use if desired).
Place the same skillet on the stovetop over medium heat. Pour in the roasted red pepper puree and bring to a simmer. Let it bubble for 1-2 minutes.
Add the butter and stir until melted. Pour in the heavy cream and add the Parmesan cheese. Stir until the sauce is smooth, silky, and creamy.
Return the chicken thighs to the skillet, nestling them into the sauce. Spoon sauce over the tops of each piece.
Garnish with freshly chopped basil and serve immediately while hot!

Notes

Chicken thighs are key! They stay juicier than chicken breasts. If using boneless/skinless, reduce cook time to 25-30 minutes.
Jarred roasted peppers are a huge time-saver and work perfectly. No need to roast your own!
Make it spicier: Double the cayenne or add jalapeños to the sauce.
Dairy-free: Use coconut cream instead of heavy cream and skip the Parmesan.
Sauce storage: Make sauce up to 3 days ahead. Freezes for 3 months.
Serving suggestion: Serve with mashed potatoes, rice, pasta, or crusty bread to soak up the sauce!

Prep Time: 5 minutes
Cook Time: 35 minutes
Category: American
Method: Roast, Stovetop
Cuisine: American