One-Pan Spanish Chicken with Saffron and Olives

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant Spanish-inspired chicken dish simmered with saffron, green olives, and tomatoes for a fragrant, colorful meal. This Spanish-inspired chicken recipe (mediterranean), ready in about 55 minutes, pairs bone-in chicken thighs, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 40 min Serves 4 Spanish cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Heat 3 tbsp olive oil in a large oven-safe skillet over medium-high heat. Season 6 bone-in chicken thighs with 1 1/2 tsp salt and 1 tsp black pepper, then brown skin-side down for 5 minutes until golden and crispy.
  2. Step 2: Flip chicken and add 1 medium diced yellow onion and 4 minced garlic cloves to the skillet, sautéing for 3 minutes until fragrant and translucent.
  3. Step 3: Stir in 1 tsp smoked paprika and 1/4 tsp saffron threads, cooking for 1 minute to release aroma.
  4. Step 4: Add 14 oz canned diced tomatoes, 1/2 cup green olives, 1/2 cup dry white wine, and 1 cup chicken broth. Bring to a simmer, then transfer skillet to the oven and bake uncovered for 30 minutes until chicken is cooked through and sauce thickens.
  5. Step 5: Remove from oven, sprinkle 1/4 cup chopped fresh parsley over the top, and serve warm with crusty bread or rice.

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