Sear the Chicken Pat the chicken thighs dry and season generously with salt, pepper, smoked paprika, and onion powder. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for about 3–4 minutes per side, until golden and cooked through. Remove from the pan and set aside. This step builds flavor and gives the chicken that restaurant-style color.

Blend the Sauce In a blender, combine: Roasted red peppers Garlic Heavy cream Parmesan Lemon juice Red pepper flakes (if using) Blend until completely smooth and creamy.

Simmer Everything Together Lower the heat to medium and pour the sauce directly into the same skillet. Use a spoon to scrape up any browned bits — that’s where the flavor lives. Let the sauce simmer for 3–5 minutes, until slightly thickened. Return the chicken to the pan and spoon the sauce over each piece. Let everything simmer together for another 5–8 minutes, until the sauce coats the chicken and looks glossy.

Finish and Serve Sprinkle with fresh herbs and an extra squeeze of lemon if you like. Serve immediately while warm and saucy.