Creamy Roasted Red Pepper Parmesan Chicken

Ingredients

• 6 chicken thighs (bone-in or boneless)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• salt (to taste)
• 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 Parmesan cheese (grated)
• 2 tbsp butter
• fresh parsley (for garnish)

Steps

1. 1

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

2. 2

   Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown on both sides. Once seared, remove the chicken from the skillet and set aside.

3. 3

   In the same skillet, melt 2 tablespoons of butter. Add the minced garlic and cook for about 1 minute until fragrant.

4. 4

   Pour in the roasted red pepper puree and chicken broth, scraping up any browned bits from the bottom of the pan.

5. 5

   Stir in the heavy cream and grated Parmesan cheese until well combined.

6. 6

   Bring the sauce to a gentle simmer and cook until it begins to thicken.

7. 7

   Return the seared chicken thighs to the skillet.

8. 8

   Add the sliced roasted red peppers to the pan.

9. 9

   Continue to cook over medium-low heat until the chicken is tender and fully cooked through, and the sauce has reached your desired consistency.

10. 10

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

Notes

For the best flavor, use high-quality jarred roasted red peppers or roast your own. Serve this dish over fettuccine or creamy mashed potatoes to soak up the extra sauce.

Nutrition per serving

• main
• dinner
• chicken
• creamy
• comfort food
• pan-seared
• low-carb
• Italian-inspired