Pan-Fried Chicken Thighs with Saffron and Garlic

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 drafted and published.

Juicy chicken thighs pan-fried and infused with aromatic saffron and garlic, delivering a rich and fragrant Spanish-inspired entrée. This Spanish-inspired chicken recipe (low carb, gluten free), ready in about 35 minutes, pairs bone-in, skin-on chicken thighs, olive oil, garlic cloves, crushed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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: 10 min Cook: 25 min Serves 4 Spanish cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Sprinkle 1 tsp salt and 1/2 tsp black pepper evenly over 4 bone-in, skin-on chicken thighs. Heat 3 tbsp olive oil in a large skillet over medium heat until shimmering.
  2. Step 2: Add the chicken thighs skin-side down and cook for 7-8 minutes without moving until the skin is golden brown and crisp.
  3. Step 3: Flip the chicken thighs and add 5 crushed garlic cloves, 3 sprigs fresh thyme, and 1/4 tsp saffron threads to the pan. Pour in 1/2 cup dry white wine, then reduce heat to medium-low.
  4. Step 4: Cover and cook for an additional 10 minutes until chicken is cooked through and internal temperature reaches 165°F. Remove cover and cook 2 minutes more to let sauce reduce slightly and coat the chicken.

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