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Creamy Roasted Red Pepper Chicken Thighs

Creamy Roasted Red Pepper Sauce with Chicken Thighs

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5 from 2 reviews

  • Author: Nicole Nared-Washington from Brown Sugar Food Blog
  • Total Time: 40
  • Yield: 6 1x


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.


  • 6 Chicken Thighs
  • 1 ½ tbsp. Olive oil
  • ½ tbsp. Kosher salt
  • ½ tbsp. Coarse Black pepper
  • 12 oz. jar Roasted Red Peppers
  • 2 garlic cloves
  • ½ tsp salt
  • ½ tsp. Black pepper
  • ¼ tsp. Smoked paprika
  • ⅛ tsp. Cayenne pepper
  • 2 tbsp. butter
  • 1 c. heavy cream
  • 2 tbsp. Parmesan Cheese
  • 2 spring fresh basil, chopped


  1. Preheat oven to 375 Degrees. Place the chicken thighs in a large shallow skillet. Brush with olive oil. Season with the ½ tbsp. Kosher salt and pepper. Roast in the oven for 35-40 minutes.
  2. Meanwhile, add the roasted red peppers, garlic cloves, salt, pepper, smoked paprika, and cayenne pepper to the blender. Pulse until smooth.
  3. Once the chicken thighs have cooked remove from the pan and drain fat (save for another day). Using the same pan, on medium heat, add the roasted red pepper puree. Bring to a simmer. Add the butter and allow to melt. Add the cream and Parmesan Cheese. Stir until silky and smooth. Add the chicken thighs back to the pan with the sauce. Use a spoon and pour some of the sauce over the chicken thighs. Top with fresh basil
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Category: American
  • Method: roast