This roasted red pepper sauce coats the chicken and packs so much flavor in just one dish.Winner, winner! One pan chicken dinner!
You are going to love this one!
It starts with the cast iron skillet. I love her so. She can sear, sauté, stir-fry, and braise, and even go in the oven for baking and broiling. She’s a queen in my kitchen, especially for one-dish cooking and she has a permanent spot in my home.
And then there is the chicken.Chicken is obviously one of the easiest meats to grab at the grocery store and whip up. I’m pretty happy with a plain old seasoned piece of chicken, but if I’m going to dirty a skillet, I may as well go ahead and dirty it with some amazingly delicious sauce that you can devour with a spoon.
And finally this. These Rao’s Roasted Peppers are unlike any other. Sweet golden raisins and earthy pine nuts are combined with the peppers and add a special depth of flavor. I’m addicted.
I start with chicken thighs. I’m a thigh girl. I don’t like my own thighs, to say the least, but chicken thighs, absolutely.While my seasoned chicken thighs get a good sear on both sides, I add the roasted red peppers, garlic, olive oil and more seasoning to a food processor.Browning the meat in the pan adds all that roasted chicken flavor, seasoning the skillet before I even start the sauce. Once browned, I remove the chicken and set aside.
Then I make some magic happen. The puréed sauce gets whisked together with heavy cream right in that hot skillet. Yes, I said heavy cream, which is probably the reason I don’t like my own thighs, but I’ll get over it, because I need this incredibly creamy and rich roasted red pepper sauce in my life. You will too. I promise.Once the sauce is combined, I add the chicken and all its juices back to the skillet, making sure to toss and coat it in the dreamy sauce.Fresh herbs and feta, ’cause it’s betta’, top it off and the skillet goes in the oven for another 15 minutes. Finishing the entire dish in the oven makes this one dish meal oh so easy. I also get to clean up my splattered surface, sneak in a little couscous and steamed veggie on the side and set the table.To serve, I add a few more herbs and more crumbled feta for garnish. And then, you’re going to want to grab a spoon because a fork and knife won’t be enough.The mediterranean touches in this dish are so satisfying! The feta has melted into the sauce, the herbs stand out, the chicken is moist, and most of all the red pepper sauce is packed full of winning flavor.It doesn’t get much easier than a sauce coated chicken, cooked in one pan and on the table in half an hour.
For more weeknight skillet dinner ideas, check these out!
- Boneless, skinless chicken thighs, family pack or two small packs, about 10 thighs
- 12 ounce jar Rao's Roasted Red Peppers with Golden Raisens and Pine Nuts
- 2 tsp All-Purpose Seasoning plus some for sprinkling on chicken
- salt and pepper
- 4 garlic cloves, rough chopped
- 1 tbsp olive oil
- 1 cup heavy cream
- fresh oregano, basil, parsley, roughly chopped
- crumbled feta
- Preheat oven to 350 degrees.
- Sprinkle salt, pepper and seasoning on chicken thighs.
- In a hot oven proof cast iron skillet, heat olive oil over medium-high heat.
- Brown chicken thighs on both sides, about 3-5 per side.
- While chicken is browning, in a food processor, combine the peppers, seasoning, garlic, and olive oil.
- Mix until smooth.
- Remove chicken from pan and set aside.
- After removing the chicken, turn off the heat and add the red pepper sauce to the pan.
- Whisk in the cream and combine well.
- Add the chicken and its juices back to the pan, giving the chicken a turn to coat on all sides.
- Sprinkle some fresh herbs and some feta (desired amount) over the top.
- Bake for 15-20 minutes at 350 degrees.
- To serve, top with additional herbs and feta for extra garnish, optional
- Serve with couscous and a steamed vegetable for a complete meal.