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Pan-Seared Chicken Thighs in a Red Pepper Sauce
Thighs are the beast meat on a chicken. Seared, they rock. Sauced, even better.
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Course:
Main Course
Cuisine:
Mediterranean
Keyword:
chicken, red pepper, cream, sauce, seared
Servings:
2
Ingredients
4
boneless, chicken thighs
2
tbsp
olive oil
3
roasted red peppers (jarred is fine)
1 1/2
tbsp
heavy cream
1-2
tsp
Italian herb mixture (basil, oregano, etc)
salt
pepper
Instructions
Heat the oil in a cast-iron pan (if you have one) over medium-high heat.
Salt and pepper the chicken thighs as desired,
Place the chicken in the pan and cook for 5-minutes per side. (Use a lid, slightly askew to keep it moist.)
While chicken cooks, dice the peppers and add to a food processor, mini-chopper, or blender.
Pour in the cream and the spices.
Blend until you get the consistency you would like.
Warm the sauce if you wish.
Plate chicken and top with sauce. Serve with a simple vegetable like buttered green beans.
Eat it!