Juicy, golden-crisp chicken thighs seared to perfection and simmered with tender potatoes and sweet bell peppers in a flavorful herb and garlic sauce. This rustic, one-pan dish is comforting, hearty, and bursting with Mediterranean flair.

Why You’ll Love This Recipe

This dish brings together protein, vegetables, and rich flavor in one skillet, making cleanup easy and the results delicious. The crispy skin of the chicken contrasts beautifully with the tender interior, while the potatoes soak up the herbed broth, and the peppers add a sweet brightness. It’s a complete, nourishing meal perfect for weeknight dinners or relaxed weekend meals.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

4 bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon dried thyme
Salt and black pepper to taste
1/2 onion, finely chopped
2 garlic cloves, minced
2 bell peppers (yellow or red), chopped
2 medium potatoes, sliced into wedges
1/2 cup chicken broth
1 tablespoon fresh parsley, chopped

directions

Pat the chicken thighs dry with a paper towel and season them on both sides with smoked paprika, thyme, salt, and black pepper.
Heat olive oil in a large skillet over medium-high heat. Place the chicken skin-side down and sear for 6–8 minutes until the skin is golden and crisp.
Flip the chicken and cook for another 4–5 minutes. Remove from the pan and set aside.
In the same pan, sauté the chopped onion and minced garlic for 1–2 minutes until fragrant.
Add the chopped bell peppers and potato wedges. Cook for 5 minutes, stirring occasionally.
Pour in the chicken broth and bring the mixture to a simmer.
Nestle the chicken thighs back into the pan.
Cover and cook over medium-low heat for 20–25 minutes, or until the potatoes are fork-tender and the chicken is fully cooked.
Garnish with chopped fresh parsley before serving.

Servings and timing

This recipe serves 4 people. Total time required is about 45 minutes, including 10 minutes for prep and 35 minutes for cooking.

Variations

Boneless chicken: Use boneless, skinless chicken thighs or breasts; reduce cooking time slightly.
Vegetable additions: Include zucchini, green beans, or cherry tomatoes for extra color and nutrition.
Spice it up: Add a pinch of red pepper flakes or a sliced chili for heat.
Herb swap: Try rosemary, oregano, or Italian seasoning in place of thyme.
Lemon zest: Add a bit of fresh lemon zest or juice at the end for a citrusy brightness.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a covered skillet over medium heat or in the microwave until heated through. Add a splash of broth if needed to keep the dish moist.

FAQs

Can I make this dish with boneless chicken thighs?

Yes, boneless thighs work well and cook slightly faster. Adjust cooking time to ensure they don’t dry out.

What potatoes are best for this recipe?

Waxy potatoes like Yukon Gold or red potatoes hold their shape well and work best in one-pan dishes.

Can I use skinless chicken?

Yes, but you will miss the crispy skin texture. Be careful not to overcook skinless chicken to keep it moist.

How do I ensure the chicken skin gets crispy?

Start with dry chicken skin and hot oil. Don’t move the chicken around while searing, and give it enough time to brown.

Can I prepare this dish in advance?

You can prep the vegetables and season the chicken ahead of time. Cook just before serving for best results.

What can I use instead of chicken broth?

Vegetable broth or water with a splash of white wine can be used as alternatives.

Does this recipe freeze well?

It can be frozen, but the texture of the potatoes may change. Store in freezer-safe containers for up to 2 months.

Can I use different peppers?

Yes, any color bell pepper works. You can also use sweet mini peppers or even poblano for a subtle heat.

What sides go well with this?

Serve with a fresh green salad, crusty bread, or a side of couscous or rice.

Is this recipe gluten-free?

Yes, it is naturally gluten-free. Always check your broth to ensure it doesn’t contain added gluten.

Conclusion

Pan-seared chicken thighs with peppers and potatoes is a simple yet satisfying dish full of hearty ingredients and Mediterranean flavors. It’s an ideal choice for a balanced meal made in a single pan, offering a variety of textures and a robust, comforting taste. With minimal effort and maximum flavor, this recipe is a weeknight favorite in the making.