Pan-Roasted Chicken Thighs with Saffron and Roasted Red Peppers

By AislePrompt Editorial · ·

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Tender chicken thighs pan-roasted with fragrant saffron and sweet roasted red peppers, capturing classic Spanish flavors in a simple skillet meal. This Spanish recipe, ready in about 45 minutes, pairs bone-in, skin-on chicken thighs, olive oil, and garlic cloves, sliced 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 "Build a week of meals around this recipe" 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: 30 min Serves 4 Spanish cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Pat dry 6 bone-in, skin-on chicken thighs and season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp smoked paprika.
  2. Step 2: Heat 4 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add chicken thighs skin-side down and cook for 6-7 minutes until skin is golden and crisp.
  3. Step 3: Flip chicken and add 3 sliced garlic cloves, 1/4 tsp saffron threads, and 2 sprigs fresh thyme to the skillet. Pour in 1/2 cup dry white wine and 1/2 cup chicken broth, then scatter 1 cup sliced roasted red peppers around the chicken.
  4. Step 4: Transfer skillet to the oven and roast for 20 minutes, until chicken reaches an internal temperature of 165°F and sauce reduces slightly.
  5. Step 5: Remove thyme sprigs and serve chicken with pan sauce spooned over.

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