Roasted Red Pepper Chicken

5 from 7 votes

This creamy roasted red pepper chicken has a thick, delicious tomato free sauce that's so easy to make and full of flavor! Enjoy for a fun family dinner with sides of your choice.

Prep Time5

Cook Time1

Total Time1 5

Course: Dinner, Lunch

Cuisine: American, British

Diet: Gluten Free

Servings: servings

Calories: 388kcal

Author: Claire

Equipment

Ingredients

2 small red bell peppers seeds and ribs removed
2 tablespoon olive oil divided
½ teaspoon dried thyme
4 boneless skinless chicken thighs or chicken breasts
½ onion diced
2 garlic cloves minced or finely diced
¼ cup heavy cream
½ cup chicken stock
pinch salt
pinch black pepper optional

US Customary - Metric

Instructions

Preheat the oven to 390F / 200C and line a baking tray with parchment paper.
Remove the stems and ribs of the bell peppers and dice into large pieces. Place on the baking sheet, drizzle with about 1 tablespoon olive oil and sprinkle over the dried thyme. Roast for 25-30 minutes until soft with slight browning at the edges.
Once the bell peppers have cooled slightly add to a blender along with 1 teaspoon of olive oil and blend to a thick sauce.
Drizzle olive oil in your skillet and place the chicken thighs smooth side down. Sear the chicken thighs for 5-8 minutes each side, depending upon the size of the thighs, or until they are cooked through. Remove from the skillet and set aside on a plate.
Add the onion to the skillet (no need to clean first) and saute for 3-4 minutes until softened. Add the garlic and cook for a further 2-3 minutes.
Pour in the chicken stock and the bell pepper puree. Stir and lift any brown bits from the bottom of the skillet with a wooden spoon or spatula, then pour in the heavy cream and bring to a low-medium heat so the sauce is very lightly bubbling.
Use tongs to place the chicken thighs back in the skillet. Cook for a further 4-5 minutes to reduce the sauce. Check that the chicken thighs have an internal temperature of 165F at their deepest point.
Serve with sides of your choice, garnishing with fresh herbs to preference.

Notes

If using chicken breasts you may wish to slice them into 2-3 pieces for a quicker cook time and more flavor.
If it works for you, a jar of roasted red peppers can be used instead of cooking your own. Pat some of the excess oil off with paper towel before use.
Use a wooden spoon or spatula to lift any brown bits from the bottom of the skillet when adding the liquids.
Check that your chicken has an internal temperature of 165F at the deepest point using a meat thermometer.
Nutritional information is auto-generated and should be understood to be an estimate.

Swiss Interest Group Histamine Intolerance

All ingredients score 0 on the SIGHI list, with the exception of:

onion and garlic, which score 1. I suggest to use white onion instead.
chicken stock, which will depend upon ingredients used.
black pepper, which scores 2.

Nutrition