Creamy Roasted Red Pepper Parmesan Chicken

Ingredients

• 6 chicken thighs (boneless, skinless preferred)
• 2 tbsp olive oil (for searing)
• 1 tsp smoked paprika
• 1 tsp garlic powder
• salt (to taste)
• black pepper (to taste)
• 3 garlic (minced)
• 1 roasted red pepper (sliced)
• 1 cup roasted red pepper puree
• 1 cup heavy cream
• 0.5 cup chicken broth
• 0.75 cup grated Parmesan cheese
• 2 tbsp butter
• fresh parsley (for garnish)

Steps

1. 1

   Season the 6 chicken thighs evenly on both sides with 1 tsp smoked paprika, 1 tsp garlic powder, salt, and pepper.

2. 2

   Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown on both sides and cooked through. Remove the chicken from the skillet and set aside.

3. 3

   In the same skillet, melt 2 tbsp butter. Add the 3 minced garlic cloves and cook until fragrant, about 1 minute.

4. 4

   Pour in 1 cup of roasted red pepper puree and 1/2 cup of chicken broth, stirring to combine with the garlic and pan drippings.

5. 5

   Stir in 1 cup of heavy cream and 3/4 cup of grated Parmesan cheese.

6. 6

   Bring the sauce to a gentle simmer and cook, stirring occasionally, until the sauce begins to thicken.

7. 7

   Return the seared chicken thighs to the skillet, nestling them into the sauce.

8. 8

   Add the sliced roasted red pepper to the skillet.

9. 9

   Continue to cook for a few minutes until the chicken is tender, heated through, and thoroughly coated in the creamy sauce.

10. 10

    Garnish with fresh parsley and serve immediately over pasta or mashed potatoes.

Notes

For the roasted red pepper puree, you can blend jarred roasted red peppers in a food processor until smooth. This dish pairs excellently with fettuccine or creamy mashed potatoes to soak up the extra sauce.

Nutrition per serving

• main
• dinner
• chicken
• creamy
• comfort food
• one-pan
• skillet
• Italian-inspired