Creamy Roasted Red Pepper Chicken Thighs

Oh, let me tell you about the time I decided to play chef and whipped up something that didn't make my kitchen look like a scene from a culinary disaster movie. Enter Creamy Roasted Red Pepper Chicken Thighs – a dish that sounds fancy enough to impress your date but is really just me throwing stuff into a pan and hoping for the best.

First off, I grabbed a jar of roasted red peppers. Yes, a jar. Because who has the time to roast peppers when there are episodes of my favorite series waiting to be binge-watched? Plus, @eatdivina apparently makes peppers that could win awards, so why mess with perfection? If you're feeling adventurous (or just like making life harder for yourself), go ahead and roast your own peppers. I'll be over here, not doing that.

So, how do you create this masterpiece? Melt some butter in a pan - because everything good in life starts with butter - and throw in some minced garlic. Add in the chicken thighs (seasoned with what I like to call the Holy Trinity of spices: salt, pepper, and red pepper flakes), and cook until they're done. Or until you remember you're cooking and should probably check on them. If you want to pretend you're on a cooking show, give them a quick broil for that crispy, "I know what I'm doing" look. Once the chicken is pretending to be gourmet, throw in the peppers, some chicken broth, and if you're using those award-winning jarred peppers, move straight on to adding heavy cream and enough cheese to make your dairy-fearing friends nervous. Let it all simmer into something that looks like you slaved over it for hours, then toss the chicken back in like the culinary genius you are.

Serve it up with rice, noodles, or just a fork - because let's be real, it's all going to the same place. And there you have it, Creamy Roasted Red Pepper Chicken Thighs: a dish so good, it almost makes you feel like a responsible adult. Almost.

Yield: 2-3

Author: Sippin Foodie

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Creamy Roasted Red Pepper Chicken Thighs

I love this sauce. A lot. It’s got a little smokey, spicy hint to its creamy texture, along with chunks of sweet and savory peppers & tender chicken thighs. You can add rice or noodles as well, or eat as is!*I used a jar of already roasted red peppers from @eatdivina. These peppers are amazing and so flavorful! But, you can use raw red peppers as well!

Prep time: 5 MinCook time: 17 MinTotal time: 22 Min

Ingredients

• * 4 small-medium chicken thighs (or 2 chicken breast)
• * 1/2 stick of Butter
• * 1 jar of Roasted Red Peppers
• * Minced Garlic
• * Oregano
• * Red Pepper Flakes
• * 1/4 Cup of Chicken Broth
• * 1/2 Cup Heavy Cream
• * 1 1/2 cups of Pecorino Romano

Instructions

1. In a large skillet, melt butter and minced garlic over medium-high heat.
2. Add the chicken thighs, sprinkle with s&p, red pepper flakes and oregano. Cook about 5-7 min or until done. I like to pop them under the broiler for 3ish min to really brown/crisp them up. Set chicken aside when done.
3. Add red peppers and broth to the skillet. If peppers are raw, cook for about five min to soften. If your peppers are already roasted, continue to next step.
4. Stir in the heavy cream, pecorino romano and more red pepper flakes. Reduce the heat and continue to whisk until sauce thickens and cheese has melted.
5. Add the chicken thighs back to the pan and place in sauce. Sprinkle fresh oregano on top, and serve!

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