One-Pan Spanish Chicken with Saffron Rice and Roasted Peppers

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

A vibrant Spanish-inspired dish featuring tender chicken thighs cooked with aromatic saffron rice and sweet roasted red peppers in one skillet. This Spanish-inspired chicken recipe, ready in about 55 minutes, pairs bone-in chicken thighs, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, 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.

Ingredients

• 6 pieces bone-in chicken thighs
• 3 tbsp olive oil
• 2 tsp smoked paprika
• 4 garlic cloves, minced
• 1 medium onion, diced
• 2 medium red bell peppers, sliced
• 1 1/2 cups medium grain rice
• 3 cups chicken broth
• 1/4 tsp saffron threads
• 1 cup frozen peas
• 2 tbsp fresh parsley, chopped
• 1 1/2 tsp salt
• 1 tsp black pepper

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 375°F. Rub 6 bone-in chicken thighs with 3 tbsp olive oil, 2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Heat a large ovenproof skillet over medium-high heat and brown chicken thighs skin-side down for 5 minutes until golden and crispy, then flip and cook 3 more minutes. Remove chicken from skillet and set aside.
2. Step 2: In the same skillet, add 4 minced garlic cloves and 1 diced medium onion; sauté over medium heat for 3 minutes until fragrant and translucent. Add 2 sliced red bell peppers and cook for another 4 minutes until slightly softened.
3. Step 3: Stir in 1 1/2 cups medium grain rice, coating grains in the pan for 2 minutes. Pour in 3 cups chicken broth heated with 1/4 tsp saffron threads soaked for 5 minutes. Season with 1/2 tsp salt and 1/2 tsp black pepper. Bring to a simmer, then nestle the browned chicken thighs on top.
4. Step 4: Transfer the skillet to the oven and bake, uncovered, for 25 minutes until rice is tender and chicken reaches an internal temperature of 165°F. Remove from oven, sprinkle 1 cup frozen peas over the rice, cover with foil, and let rest for 5 minutes until peas are warmed through.
5. Step 5: Garnish with 2 tbsp chopped fresh parsley before serving to add a bright, fresh note.