Pan-seared Chicken with a Red Pepper Sauce from Blue Dog Farm
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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 Time10 mins
Cook Time10 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: chicken, red pepper, cream, sauce, seared
Servings: 2


  • 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


  • 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!