Garlic and Smoked Paprika Chicken Thighs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Chicken thighs seared until golden, then braised in a rich tomato-garlic sauce with smoked paprika for deep, savory flavor. This spanish-inspired chicken ready in about 50 minutes pairs (bone-in, skin-on) chicken thighs, olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Spanish cuisine 390 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat chicken thighs dry, season with salt and pepper. Heat 2 tbsp olive oil in a skillet over medium-high heat. Place thighs skin-side down, cook 5-6 minutes until golden and crispy. Flip, cook 3 minutes on other side.
  2. Step 2: Remove chicken, add 4 minced garlic cloves to skillet, cook 1 minute until fragrant.
  3. Step 3: Stir in 1 tbsp smoked paprika, cook 30 seconds. Pour in 1/2 cup dry white wine and 1/2 cup chicken broth, scraping up browned bits. Simmer 2 minutes until liquid reduces slightly.
  4. Step 4: Return chicken to skillet, skin-side up. Add 1/4 cup pitted green olives, cover, and simmer 20-25 minutes until chicken reaches 165°F (74°C).
  5. Step 5: Sprinkle with 2 tbsp chopped fresh parsley, serve with crusty bread for dipping.

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Frequently asked questions

How long does Garlic and Smoked Paprika Chicken Thighs take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Garlic and Smoked Paprika Chicken Thighs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Garlic and Smoked Paprika Chicken Thighs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Garlic and Smoked Paprika Chicken Thighs for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Garlic and Smoked Paprika Chicken Thighs?

Spanish chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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