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Roasted Garlic Chicken Parm Skillet w/Roasted Red Peppers

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 -6 servings
Author Allie


  • 2-3 tablespoons olive oil plus extra for roasting garlic heads
  • salt pepper
  • 1 jar Prego Farmers' Market┬« Roasted Garlic Sauce
  • 4 - 6 boneless skinless chicken thighs
  • 2 heads garlic
  • 2 medium size red bell peppers
  • 4 - 6 slices mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • Optional: parsley sprigs for garnish


  • Pre-heat oven to 400┬░.
  • Cut off top of garlic heads and place on parchment lined baking sheet.
  • Drizzle cut garlic heads with olive oil. Cover garlic heads with an oven safe bowl.
  • Place red bell peppers on the same prepared baking sheet, uncovered.
  • Roast garlic and red peppers in the oven for 40 minutes, turning the roasted red peppers once after 20 minutes.
  • As the garlic and red peppers oven roast, heat 2-3 tablespoons of olive oil in a medium-sized skillet over medium high heat.
  • Liberally season chicken thighs with salt and pepper.
  • Sear chicken for 2-3 minutes on both sides until lightly brown.
  • Turn heat down to low.
  • Pour Prego Farmer's Market Roasted Garlic Tomato sauce over chicken thighs.
  • Cover tightly and simmer on low for 20 - 25 minutes or until chicken is cooked through and no longer pink inside. (timing is based on size of chicken thighs.)
  • Meanwhile, when the garlic heads and red peppers are finished roasting, remove from oven.
  • When cool enough to hand, squeeze roasted garlic cloves out of skins and add to skillet.
  • Peel and seed roasted red peppers.
  • Cover each chicken thigh with roasted red pepper strips.
  • Top each chicken thigh with a sprinkle of parmesan cheese and a slice of mozzarella cheese.
  • Cover skillet until cheese is melted.
  • Spoon garlic cloves and sauce over melted cheese.
  • Garnish with parsley sprigs if desired.
  • Serve chicken and extra sauce hot over rice, quinoa or pasta.