Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp olive oil
  • 12 oz roasted red peppers, drained
  • ½ cup heavy cream
  • ¼ cup chicken broth
  • ½ cup grated Parmesan cheese
  • 4 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 1 tsp red pepper flakes
  • 1 tbsp butter

Instructions:

  1. Place the drained roasted red peppers, heavy cream, chicken broth, and Parmesan cheese into a blender. Process until the mixture is completely smooth and a vibrant orange-red. Set aside.
  2. Pat the chicken dry with paper towels and season with salt and pepper. Heat olive oil in a 12-inch heavy-bottomed skillet over medium-high heat. Add the chicken and sear for 5-7 minutes per side until a deep mahogany-colored crust forms. Remove chicken from the pan and set aside on a plate.
  3. Lower the heat to medium. Add the butter to the remaining pan drippings. Sauté the diced onion until translucent (about 3 minutes), then stir in the minced garlic and red pepper flakes. Cook for exactly 60 seconds until the garlic smells fragrant and nutty, but not brown.
  4. Pour the red pepper puree into the skillet, scraping the bottom with a whisk to release the browned bits. Bring to a gentle simmer. Return the chicken and any accumulated juices to the pan. Simmer for 5-8 minutes until the sauce thickens and the chicken reaches an internal temperature of 165°F.