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Weeknight Skillet Chicken Thighs with Roasted Red Pepper Sauce

Weeknight Skillet Chicken Thighs with Roasted Red Pepper Sauce

This roasted red pepper sauce coats the chicken and packs so much flavor in just one dish.
Course Dinner
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Author Olive Jude


  • 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


  1. Preheat oven to 350 degrees.
  2. Sprinkle salt, pepper and seasoning on chicken thighs.
  3. In a hot oven proof cast iron skillet, heat olive oil over medium-high heat.
  4. Brown chicken thighs on both sides, about 3-5 per side.
  5. While chicken is browning, in a food processor, combine the peppers, seasoning, garlic, and olive oil.
  6. Mix until smooth.
  7. Remove chicken from pan and set aside.
  8. After removing the chicken, turn off the heat and add the red pepper sauce to the pan.
  9. Whisk in the cream and combine well.
  10. Add the chicken and its juices back to the pan, giving the chicken a turn to coat on all sides.
  11. Sprinkle some fresh herbs and some feta (desired amount) over the top.
  12. Bake for 15-20 minutes at 350 degrees.
  13. To serve, top with additional herbs and feta for extra garnish, optional
  14. Serve with couscous and a steamed vegetable for a complete meal.

Recipe Notes

For a little heat, add some red pepper flakes.