These Roasted Red Pepper Chicken Thighs combine sweet, smoky peppers with juicy, crispy-skinned chicken for a vibrant, comforting meal. It’s fancy enough for a dinner party but simple enough for a weeknight. The oven does most of the work, creating a velvety sauce that makes this dish a real crowd-pleaser.
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Why You’ll Love This Roasted Red Pepper Chicken Thighs
- Hands-off flavor: The oven transforms simple ingredients into a rich, complex dish.
- Perfect texture: Crispy skin, tender meat, and silky sauce create a mouthwatering harmony.
- Surprisingly versatile: Serve with polenta, bread, or salad to match any craving.
- Meal-prep hero: Flavors improve overnight, reheating beautifully for easy lunches or dinners.
Ingredients & Tools
- 8 bone-in, skin-on chicken thighs (about 1.5 lbs / 680 g)
- 2 tbsp olive oil, divided
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 ½ cups (12 oz / 340 g) jarred roasted red peppers, drained and roughly chopped
- ½ cup (120 ml) chicken broth
- ¼ cup (60 ml) heavy cream or full-fat coconut milk
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional, for a little heat)
- 2 tbsp fresh parsley, chopped, for garnish
- To taste, kosher salt and freshly ground black pepper
Notes: Don’t be shy with seasoning the chicken—a good amount of salt and pepper right at the start is the foundation of a great flavor. Using jarred roasted red peppers is a huge time-saver and works perfectly, but if you have the time to char and peel your own, you’ll be rewarded with an even deeper, smokier taste.
Tools: A large, oven-safe skillet (like cast iron or stainless steel) is essential here.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 35 g |
| Fat: | 36 g |
| Carbs: | 8 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Why bone-in, skin-on thighs? The bone keeps the meat incredibly juicy and flavorful during the longer roasting time, and the skin is your ticket to that irresistible, crispy texture you just can’t get with boneless, skinless cuts.
- Is an oven-safe skillet really necessary? Honestly, yes. Starting the chicken on the stovetop to crisp the skin and then transferring the whole pan to the oven is the key technique. If you don’t have one, you can sear in a regular skillet and then transfer everything to a baking dish, but you’ll lose some of those tasty browned bits.
- Can I control the spice level? Absolutely. The red pepper flakes are totally optional. If you love heat, feel free to add more. For a completely mild dish, just leave them out—the smoked paprika will still provide plenty of warm, smoky flavor without the burn.
- What’s the deal with the cream? A little heavy cream at the end adds a lovely richness and helps create a velvety, cohesive sauce. For a dairy-free version, full-fat coconut milk is a fantastic substitute that adds a subtle, sweet complexity.
How to Make Roasted Red Pepper Chicken Thighs
Step 1: Preheat your oven to 400°F (200°C). While it’s heating up, pat the chicken thighs completely dry with paper towels. This is a non-negotiable step for getting that skin truly crispy. Generously season both sides with salt and pepper. You’ll notice the seasoning will stick better to the dry surface.
Step 2: Heat 1 tablespoon of the olive oil in your large, oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken thighs in the pan, skin-side down. Don’t overcrowd the pan—you might need to do this in two batches. Let them cook, without moving them, for 6-8 minutes until the skin is a deep golden brown and crispy. Flip and cook for another 2 minutes on the other side, just to sear. Transfer the chicken to a clean plate for now.
Step 3: Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Toss in the sliced onions and a pinch of salt. Cook, stirring occasionally, for about 5-7 minutes until they’ve softened and started to take on a little color. You’ll notice the bottom of the pan has some browned bits—that’s pure flavor! Add the minced garlic and cook for just one more minute until fragrant.
Step 4: Now, add the chopped roasted red peppers, smoked paprika, dried oregano, and optional red pepper flakes to the skillet. Stir everything together, scraping up all those delicious browned bits from the bottom of the pan. Let it cook for another 2 minutes to allow the spices to bloom and become aromatic.
Step 5: Pour in the chicken broth, giving everything a good stir. Let it come to a gentle simmer, which will only take a minute or two. This is where the sauce starts to come together, and you’ll see the vibrant red color really start to develop.
Step 6: Carefully nestle the seared chicken thighs back into the skillet, skin-side up, so they’re sitting in the pepper and onion mixture. You want that beautiful crispy skin to stay above the liquid. Transfer the entire skillet to your preheated oven.
Step 7: Roast for 25-30 minutes, or until the chicken is cooked through and registers 165°F (74°C) on an instant-read thermometer when inserted into the thickest part of the thigh, avoiding the bone. The sauce should be bubbling happily around the edges.
Step 8: Remove the skillet from the oven—be careful, the handle will be extremely hot! Transfer just the chicken thighs to a serving platter to rest. Place the skillet back on the stovetop over low heat. Stir in the heavy cream (or coconut milk) and let the sauce simmer for 2-3 minutes until it’s slightly thickened and creamy. Taste and adjust seasoning with more salt or pepper if needed.
Step 9: To serve, spoon the luxurious roasted red pepper sauce over and around the chicken thighs. Finish with a generous sprinkle of fresh, chopped parsley for a pop of color and freshness. And that’s it—dinner is served!
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze before adding cream for up to 3 months; thaw overnight in fridge.
- Reviving: Reheat gently in a covered skillet with a splash of broth to refresh the sauce.
Serving Suggestions
Complementary Dishes
- Creamy Parmesan Polenta — The ultimate comfort food pairing. The soft, creamy polenta is a dreamy bed for that rich pepper sauce to pool into.
- Garlic Mashed Potatoes — For the ultimate cozy meal. Fluffy potatoes act as the perfect vehicle for sopping up every last drop of the delicious sauce.
- A Simple Arugula Salad — Tossed with a sharp lemon vinaigrette, the peppery arugula provides a bright, crisp contrast that cuts through the richness of the dish beautifully.
Drinks
- A Medium-Bodied Red Wine — Think a Grenache or a Pinot Noir. They have enough fruitiness to complement the sweet peppers but aren’t too heavy, so they won’t overpower the chicken.
- A Crisp, Citrusy White — A Sauvignon Blanc or a dry Riesling works wonderfully. Their bright acidity cleanses the palate and highlights the smoky, sweet notes in the sauce.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help balance the dish’s richness perfectly.
Something Sweet
- Lemon Sorbet — It’s light, palate-cleansing, and the zesty lemon flavor is a fantastic, refreshing finish after a savory, rich main course.
- Dark Chocolate Pots de Crème — For a truly decadent end to the meal. The deep, bitter chocolate is a sophisticated pairing that doesn’t feel too heavy.
- Almond Biscotti — Crunchy, not-too-sweet, and perfect for dipping into a cup of espresso. It’s a simple, elegant way to cap off the evening.
Top Mistakes to Avoid
- Mistake: Not Drying the Chicken Skin. If the skin is even slightly damp, it will steam instead of sear, and you’ll end up with rubbery, pale skin instead of that glorious, crispy crackle we’re after.
- Mistake: Moving the Chicken Too Soon. When you first place the thighs in the hot pan, resist the urge to peek or shift them around. Let them sit undisturbed to form a proper sear—otherwise, they might stick and tear.
- Mistake: Skipping the Sear. I’ve been tempted to just throw everything in the oven to save time, but browning the skin first is non-negotiable. It renders the fat and creates a deep, foundational flavor that permeates the whole dish.
- Mistake: Overcooking the Sauce After Adding Cream. Once you stir in the cream or coconut milk, just let it warm through and thicken slightly. Boiling it vigorously can cause it to break or curdle, making the sauce look grainy.
Expert Tips
- Tip: Let the Chicken Rest. After you pull it from the oven, let the chicken sit on the platter for 5-10 minutes while you finish the sauce. This allows the juices to redistribute throughout the meat, ensuring every single bite is succulent and tender.
- Tip: Blend the Sauce for Elegance. For an ultra-smooth, restaurant-style sauce, carefully transfer the pepper and onion mixture (before adding the cream) to a blender and purée until silky. Return it to the pan and then proceed. It’s a game-changer for presentation.
- Tip: Use the Juices. When you transfer the cooked chicken to the platter, you might notice some juices have accumulated. Don’t discard them! Pour those flavorful juices right back into the skillet when you’re making the final sauce.
- Tip: Amp Up the Umami. Stir a teaspoon of tomato paste in with the onions and garlic. It will caramelize a bit and add a wonderful depth of savory flavor that makes the sauce even more complex.
FAQs
Can I use chicken breasts instead of thighs?
You can, but the result will be quite different. Chicken breasts are much leaner and can easily dry out during the longer cooking time. If you must use them, opt for bone-in, skin-on breasts and reduce the oven time, checking for doneness (165°F / 74°C) early and often. Honestly, thighs are highly recommended for their foolproof juiciness and flavor.
How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I recommend gently warming it in a covered skillet over low heat with a tiny splash of water or broth to loosen the sauce. The microwave can work in a pinch, but it might make the chicken skin a bit soft.
Is it possible to make this dish ahead of time?
Absolutely! You can sear the chicken and prepare the sauce base (through Step 5) up to a day in advance. Let everything cool, then store separately in the fridge. When you’re ready to eat, bring the sauce to a simmer in the skillet, nestle in the cold chicken, and pop it in the oven. You may need to add a few extra minutes to the baking time.
My sauce is too thin. How can I thicken it?
If your sauce is a little runny after adding the cream, let it simmer on the stovetop for a few more minutes to reduce. If it still needs help, make a quick slurry by mixing a teaspoon of cornstarch with a tablespoon of cold water, then whisk it into the simmering sauce. It should thicken up almost instantly.
Can I freeze this recipe?
You can, but with a caveat. The texture of the cream-based sauce can sometimes separate or become grainy upon thawing. For best results, freeze the dish before adding the cream. Thaw in the refrigerator overnight, reheat gently on the stovetop, and then stir in the fresh cream at the very end.
Roasted Red Pepper Chicken Thighs
Make juicy Roasted Red Pepper Chicken Thighs with a velvety sauce. This easy, one-pan meal is perfect for weeknights or dinner parties. Get the recipe now!
Ingredients
For the Ingredients
-
8 bone-in, skin-on chicken thighs (about 1.5 lbs / 680 g)
-
2 tbsp olive oil (divided)
-
1 large yellow onion (thinly sliced)
-
4 cloves garlic (minced)
-
1 ½ cups jarred roasted red peppers (12 oz / 340 g, drained and roughly chopped)
-
½ cup chicken broth (120 ml)
-
¼ cup heavy cream or full-fat coconut milk (60 ml)
-
1 tbsp smoked paprika
-
1 tsp dried oregano
-
½ tsp red pepper flakes (optional, for a little heat)
-
2 tbsp fresh parsley (chopped, for garnish)
-
kosher salt and freshly ground black pepper (to taste)
Instructions
-
Preheat your oven to 400°F (200°C). While it's heating up, pat the chicken thighs completely dry with paper towels. Generously season both sides with salt and pepper.01
-
Heat 1 tablespoon of the olive oil in your large, oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken thighs in the pan, skin-side down. Let them cook, without moving them, for 6-8 minutes until the skin is a deep golden brown and crispy. Flip and cook for another 2 minutes on the other side, just to sear. Transfer the chicken to a clean plate for now.02
-
Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Toss in the sliced onions and a pinch of salt. Cook, stirring occasionally, for about 5-7 minutes until they’ve softened and started to take on a little color. Add the minced garlic and cook for just one more minute until fragrant.03
-
Add the chopped roasted red peppers, smoked paprika, dried oregano, and optional red pepper flakes to the skillet. Stir everything together, scraping up all those delicious browned bits from the bottom of the pan. Let it cook for another 2 minutes to allow the spices to bloom and become aromatic.04
-
Pour in the chicken broth, giving everything a good stir. Let it come to a gentle simmer.05
-
Carefully nestle the seared chicken thighs back into the skillet, skin-side up, so they’re sitting in the pepper and onion mixture. Transfer the entire skillet to your preheated oven.06
-
Roast for 25-30 minutes, or until the chicken is cooked through and registers 165°F (74°C) on an instant-read thermometer when inserted into the thickest part of the thigh, avoiding the bone.07
-
Remove the skillet from the oven. Transfer just the chicken thighs to a serving platter to rest. Place the skillet back on the stovetop over low heat. Stir in the heavy cream (or coconut milk) and let the sauce simmer for 2-3 minutes until it’s slightly thickened and creamy. Taste and adjust seasoning with more salt or pepper if needed.08
-
To serve, spoon the luxurious roasted red pepper sauce over and around the chicken thighs. Finish with a generous sprinkle of fresh, chopped parsley.09
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