Baked Chicken Thighs with Bell Peppers
Just what you need
Looking for a simple and flavorful oven-baked dish that takes little effort? These Baked Chicken Thighs with Bell Peppers are just what you need!
The combination of tender chicken, roasted bell peppers, and a creamy sauce makes this dish a favorite with everyone. Plus, the oven does most of the work for you! Perfect for a weeknight or when you don’t feel like spending a lot of time in the kitchen.
A creamy, flavorful sauce
The sauce is without a doubt the base of these Baked Chicken Thighs with Bell Peppers. We mix chicken broth with sour cream, garlic, whole grain mustard, and a touch of lemon juice. The sauce keeps the chicken nice and tender while the vegetables retain both their flavor and nutrients.
The perfect combination of chicken and vegetables
Along with the boneless, skinless chicken thighs and bell peppers, we add red onion and a handful of cherry tomatoes to the roasting pan. This adds extra flavor and also brings some nice color to the dish. To caramelize everything and add a touch of sweetness, we drizzle honey over the top. This creates a subtle caramelization in the oven. Finally, we add a few lemon slices on top for an extra fresh touch (just remember to remove them before serving).
How do you make it a complete meal?
Want to make it a complete meal? Serve it with potato wedges or white rice. In the mood for chicken on the bone? Feel free to replace the boneless, skinless chicken thighs with drumsticks or chicken legs. Place the baking dish in a preheated 400°F oven and bake for 35 to 45 minutes, until the chicken is cooked through and the vegetables are nicely roasted. Enjoy!
Baked Chicken Thighs with Bell Peppers
- Total Time: 45 minutes
- Yield: 2 servings 1x
Description
Baked Chicken Thighs with Bell Peppers, cherry tomatoes, red onion, and a creamy mustard sauce. An easy oven-baked chicken dinner with a touch of honey.
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1/2 cup sour cream
- 1 cup cherry tomatoes
- 2 cloves garlic
- 1 red onion
- 1 red bell pepper
- 1 yellow bell pepper
- 1 lemon
- 1 chicken bouillon cube (0.36 oz)
- 2 tablespoons honey
- 2 tablespoons whole grain mustard
Instructions
- Preheat the oven to 400°F.
- Bring just under 1 cup water to a boil and add 1 chicken bouillon cube. Turn off the heat and whisk in 1/2 cup sour cream.
- Stir 2 to 3 pressed garlic cloves, 2 tablespoons whole grain mustard, and 1 tablespoon lemon juice into the broth.
- Roughly cut 1 lb boneless, skinless chicken thighs into pieces, slice 2 bell peppers into strips, cut 1 red onion into large pieces, and halve 1 cup cherry tomatoes. Toss everything together in a roasting pan (or a thin-walled baking dish).
- Pour the broth and sour cream mixture over everything and drizzle 2 tablespoons honey evenly over the top. Finish with a few lemon slices. Bake in the center of the oven for 35 to 45 minutes.
- Remove the lemon slices and serve with potato wedges (or sliced potatoes), if desired, or with white rice.
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
