Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • 12 oz roasted red peppers, drained
  • 3 cloves garlic, minced
  • ½ small yellow onion, finely diced
  • 1 tsp red pepper flakes
  • 1 tbsp lemon juice
  • ½ cup heavy cream
  • ¼ cup grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Place the drained roasted red peppers and lemon juice in a blender and process until completely smooth; set aside.
  2. Pat the chicken thighs dry with paper towels and rub with smoked paprika, salt, and black pepper.
  3. Heat olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Add chicken and sear for 5–7 minutes per side until a deep golden-brown crust forms. Remove chicken and set on a plate.
  4. In the same pan, sauté the diced onion until translucent, then add minced garlic and red pepper flakes, cooking for 60 seconds until fragrant.
  5. Pour in the blended pepper puree and bring to a simmer for 5 minutes, scraping the bottom of the pan to incorporate the browned bits.
  6. Stir in the heavy cream and grated Parmesan cheese, whisking until the sauce is uniform and bubbling.
  7. Return the seared chicken and any accumulated juices to the pan and simmer for another 5 minutes until glazed.
  8. Garnish with chopped fresh parsley before serving.