Mediterranean chicken with roasted red pepper sauce is a easy and quick one pan meal ready in 30 minutes and full of amazing flavors.
A savory meal with a homemade creamy roasted red pepper sauce that coats the chicken thighs while packing so much Mediterranean flavor in just one dish.
When you add roasted red peppers to your meal, it brings a layer of sweetness, along with bright and fresh peppery flavors. Not to mention amazing color.
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One Skillet Mediterranean Chicken With Creamy Roasted Red Pepper Sauce
2 pounds chicken thighs, boneless, skinless
12 ounce jar roasted red peppers
2 tsp all-purpose seasoning, plus some for sprinkling on chicken
salt and pepper
4 garlic cloves rough chopped
1 tbsp olive oil
1 cup heavy cream
fresh basil, torn, for garnishing
Preheat oven 350 degrees
In a food processor, combine the peppers, seasoning, garlic, and olive oil. Process until smooth. Add heavy cream and combine well. Set aside.
In a hot oven proof cast iron skillet, heat olive oil over medium-high heat.
Sprinkle salt, pepper and seasoning on chicken thighs.
Add seasoned thighs to skillet when oil is heated. Brown chicken thighs on both sides, about 3-5 per side.
Remove chicken from pan and set aside.
Turn heat off and add red pepper cream sauce to the pan.
Add the chicken and its juices back to the pan, giving the chicken a turn to coat on all sides.
Bake for 15-20 minutes in heated oven.
Serve garnished with torn basil leaves, optional
Serve with brown rice and a vegetable for a complete meal.
Suggestions
- Sweet Potato Rice Pilaf With Cranberries & Pecans
- Parmesan Roasted Cauliflower and Broccoli
- Honey-Basil Summer Squash
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