This chicken in roasted red pepper sauce combines browned boneless chicken thighs with a smooth sauce made from jarred roasted peppers, onion, garlic, and oregano. The peppers give the sauce its color and body without cream, and the chicken finishes cooking in the sauce on the stovetop.

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Boneless, skinless chicken thighs in roasted red pepper sauce, topped with chopped parsley in a stainless steel skillet.

Why You'll Love This Chicken in Roasted Red Pepper Sauce

No roasting or peeling: Jarred roasted peppers go straight into the blender after draining.
No marinade needed: Season the thighs in the skillet as you brown each side.
A sauce made from vegetables: Blended peppers and softened onion provide the body, without flour or cream.
Easy to build a meal around: Serve the chicken and sauce with rice, potatoes, or bread.

I had chicken thighs in the fridge and a jar of roasted red peppers in the cupboard, so I put them together for an easy chicken dinner. Instead of serving the peppers alongside the chicken, I blended them with softened onion, garlic, and a little broth to make a sauce. It came together with ingredients I already had, and the sauce had just the consistency I wanted without adding cream or adjusting its thickness.

This chicken thigh dinner uses boneless, skinless thighs that brown in the skillet before finishing in the roasted red pepper sauce. There's no marinating or oven time, making it a practical option for a weeknight dinner. If you enjoy chicken with peppers, try my Basque chicken with peppers and tomato. For another way to prepare boneless chicken thighs, my lemon-Dijon chicken thigh marinade is another option.

A chicken thigh lifted on a serving spoon from a stainless steel skillet of roasted red pepper sauce and parsley.

Key Ingredients for Chicken in Roasted Red Pepper Sauce

You'll find the exact measurements in the recipe card, but here's a closer look at the ingredients that make this dish work.

Boneless, skinless chicken thighs: Bring rich, savory flavor, with browned surfaces that add depth to the sauce.
Jarred roasted red peppers: Give the sauce its mellow sweetness, vibrant color, and body without cream. Drain them before weighing.
Onion, garlic, and oregano: The softened onion adds sweetness and texture, garlic provides savory depth, and oregano brings an earthy, herbal note.
Olive oil and chicken broth: The oil helps brown the chicken and soften the aromatics, while the broth helps everything blend into a smooth, savory sauce.
Salt, black pepper, and parsley: Salt brings out the flavors, pepper adds gentle warmth, and parsley gives the finished dish a fresh touch.

How to Make Chicken in Roasted Red Pepper Sauce

You can find the complete printable recipe with measurements below, but here's a quick overview of the four steps.

Seasoned chicken thighs, sautéed onion and garlic, roasted red pepper sauce with oregano, and the finished chicken in sauce topped with parsley.

1. Brown the chicken: Pat the thighs dry and place them in the heated oil. Season the exposed side with salt and pepper, cook until browned, then turn and season the other side. Transfer the browned chicken to a plate.

2. Soften the aromatics: Reduce the heat and add the remaining oil and chopped onion. Cook until softened, then stir in the sliced garlic and cook briefly.

3. Blend the sauce: Blend the drained roasted peppers, cooked onion mixture, and chicken broth until smooth. Pour the sauce back into the skillet and scrape the bottom with a spatula to loosen the browned bits. Add ½ teaspoon dried oregano and bring to a gentle simmer.

4. Finish the chicken: Return the thighs and their accumulated juices to the sauce. Cook over medium-low heat until the chicken is cooked through. Taste, add more salt if needed, and finish with chopped parsley.

Two chicken thighs covered in roasted red pepper sauce and chopped parsley on a white ceramic plate.

Tips for Chicken in Roasted Red Pepper Sauce

Give the thighs room: Arrange them in a single layer with space between the pieces. If your skillet is too small, brown them in batches so moisture can escape rather than collect around the meat.
Let the chicken release: In a stainless steel skillet, the thighs may stick at first. Let the underside brown before trying to turn them; lifting too early can tear the surface.
Check the pan before adding the onion: Brown cooking residue adds flavor, but blackened bits can make the sauce bitter. Lower the heat promptly after removing the chicken and wipe away any burnt patches if necessary.
Check the thickest thigh: Pieces can vary in thickness, so use a thermometer rather than relying on the clock alone. Insert it into the thickest part of the meat, keeping the tip away from the skillet.

Storage

Transfer leftover chicken and sauce to shallow, airtight containers and refrigerate within two hours of cooking. Store in the refrigerator for up to three to four days. Reheat gently in a skillet with the sauce, adding a small splash of broth if needed, until the chicken reaches 165°F (74°C) throughout.

What to Serve With Chicken in Roasted Red Pepper Sauce

Serve the chicken over rice with chicken broth and butter, spooning some of the pepper sauce over each portion. Mashed potatoes are another good option, or use air fryer garlic bread to scoop up the sauce. Add steamed green beans or a simple green salad alongside.