Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, trimmed of excess fat
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp olive oil
  • 1 jar (12 oz) roasted red peppers, drained and rinsed
  • ½ cup low-sodium chicken broth
  • 1 tsp smoked paprika
  • ½ cup plain Greek yogurt
  • ¼ cup light cream
  • ¼ cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice

Instructions:

  1. Pat the chicken thighs dry with paper towels to ensure a better sear. Season generously with salt and pepper.
  2. Heat olive oil over medium-high heat until shimmering; add chicken and cook for 5–7 minutes per side until a deep golden-brown crust forms. Remove chicken and set aside on a plate.
  3. In a blender, combine the drained roasted red peppers, chicken broth, and smoked paprika. Blend until completely smooth.
  4. Pour the blended mixture into the same skillet used for the chicken, scraping up the browned bits from the bottom as it simmers for 3–5 minutes.
  5. Lower the heat to medium-low. Stir in the Greek yogurt, light cream, and Parmesan cheese. Whisk constantly until the sauce is velvety and integrated.
  6. Return the chicken and any accumulated juices to the pan. Simmer for another 5 minutes until the chicken is cooked through and the sauce has thickened to a coating consistency.
  7. Finish with a squeeze of fresh lemon juice.