This one-skillet roasted red pepper chicken has smokey flavors of peppers combined with basil, a hint of garlic, paprika, and a splash of cream to make the sauce amazingly creamy.
- 2 tbsp olive oil
- 1 1/2-2 pounds bone-less, skin-less chicken thighs
- 1/3 cup heavy whipping cream
- 2 tbsp Parmesan, grated
- 12 oz jar roasted red peppers, drained
- 10-12 fresh basil leaves
- 3 cloves garlic
- 2 tbsp olive oil
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp pepper
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Combine roasted red peppers, basil, garlic cloves, 2 tbsp olive oil, paprika, salt and pepper in a blender or food processor. Blend ingredients until smooth. Set aside.
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Heat 2 tbsp olive oil over medium heat in a large skillet. Season chicken thighs with salt and pepper. Add to skillet and cook 6-8 minutes, per side, until cooked through. Transfer to a plate.
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Add roasted red pepper sauce to skillet. Stir and cook for 2 minutes. Lower heat to medium/low and add cream. Stir to combine.
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Return chicken to skillet. Spoon the sauce over chicken, let it cook for 1 more minute to heat through. Sprinkle parmesan over chicken. Serve with pasta, roasted veggies, mashed potatoes, or crusty bread.