Chicken with Peppers

1 tsp. smoked paprika

½ tsp. garlic powder

¼ tsp. salt

8 boneless, skinless chicken thighs, about 4 lbs.

1 (16.3 oz.) can ready-to-serve roasted red pepper and tomato soup

1 Tbs. olive oil

1 onion, halved, sliced

1 red pepper, sliced

Cilantro sprigs and lime wedges (optional)

In small bowl, combine paprika, garlic powder and salt. Place chicken in large bowl; sprinkle with spice mixture. Add 1 cup soup; toss until coated. Cover; chill 2 hrs.
Heat oven to 350°F. Pour remaining soup over bottom of 13"x9" baking dish. Remove chicken from marinade; discard marinade.
In 12" non-stick skillet, heat oil over medium heat. Add onion; cook, stirring, until softened, 7-8 min.
Add pepper strips; cook, stirring occasionally, until softened, 5 min. Remove; reserve.
Coat same skillet with cooking spray. Increase heat to high. Add 4 chicken thighs, smooth side down; cook until browned, 5 min.
Transfer to baking dish, browned side up. Repeat with remaining thighs.
Top with pepper-onion mixture. Bake uncovered until thickest part of chicken is no longer pink, 25-30 min.
If desired, top with cilantro and serve with lime wedges.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Main Dish

Cuisine🇺🇸American

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 40m