Heat up your pan on medium high heat and drizzle with olive oil. Throw in your sliced onions to soften a bit. Season with salt and pepper. About 3-4 minutes.
In your blender add the jar of roasted red peppers (drained first), garlic, the cooked onions, cumin, thyme, and splash of cream. Blend until smooth.
In the same pan, add in a little more oil. Season chicken on both sides with salt and pepper and put in pan. After about 5 minutes, turn chicken over to other side and pour in the roasted red pepper sauce. Lower the heat to a medium low and let it continue to cook for an additional 10 minutes or so, or until chicken is completely cooked through.
