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Creamy Roasted Red Pepper Chicken Thighs

Happy Fall! Since it's getting cooler here in Minneapolis, I'm starting to lean towards creamy, saucy meals for dinner. Something simple, but flavorful. This recipe only takes about 15 minutes from start to finish and you can easily make this on a busy weeknight or meal prep it on the weekend.

I feel like red peppers are often overlooked as a valuable ingredient, but I think they can add a lot of flavor without having to add sweetness or spice. They're naturally a little sweet on their own, beautifully, vibrant red, and easy to keep on hand to add some extra Vitamins A and C to a dish.

I used roasted red peppers from a jar in this recipe, they keep for a long time and are much cheaper than fresh peppers, but you could definitely use a fresh pepper and roast it yourself. You want to make sure you get a nice char on it to add a little smokiness to your sauce.

You could also sub out the dairy for a non-dairy alternative if you're dairy-free. It won't cook down to be quite as thick on its own, but you can add a tablespoon of corn starch or flour to aid in that process. Or you can use an alt milk and serve your saucy chicken over rice, quinoa or naan to help soak up all those yummy flavors!

If you haven't invested in a cast-iron skillet yet--DO IT. It's so worth it, especially in a dish like this. They're versatile and easy-to-use. And even if you don't end up cooking with it regularly, you've got yourself a great self-defense tool!

Let me know what you guys think if you get a chance to try this, or if you want to see anything specific on the blog! I'm up for challenge!

Creamy Roasted Red Pepper Chicken Thighs

Makes: 4 servings

Time: 15 minutes


  • 1 lb chicken thighs

  • 1 cup roasted red peppers

  • 1/4 of an onion, diced

  • 1 tsp garlic

  • 1/2 cup milk

  • 1/2 cup half and half (or more milk)

  • 1/4 tsp salt

  • 1/4 tsp pepper

  • 1/4 tsp rosemary

  • 1/4 tsp thyme

  • 2 tbsp olive oil

  • Fresh basil for topping


I. Heat 1 tbsp olive oil in a cast iron skillet over medium-high heat. Add the onion and cook until translucent.

II. Add the roasted red peppers, garlic, milk, half and half, and spices. Cook for about a minute, until the peppers start to break down and everything begins to combine.

III. Transfer mixture to a blender or food process, and blend until smooth.

IV. Heat 1 tbsp olive oil to your cast iron skillet over medium-high heat again. Add the chicken thighs (skin side down if using) and cook for 4-5 minutes.

V. Flip the chicken and add the sauce back in.

VI. Cook another 4-5 minutes until the chicken is cooked through and the sauce has thickened.

VII. Top with fresh basil and enjoy!


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