Pan-Roasted Chicken Thighs with Saffron and Spanish 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.

Juicy chicken thighs pan-roasted with fragrant saffron and briny Spanish olives, creating a rich and savory main course. This Spanish-inspired chicken recipe (mediterranean, gluten free), ready in about 43 minutes, pairs bone-in chicken thighs, olive oil, garlic cloves 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 weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 28 min Serves 4 Spanish cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Lightly crush 1/4 tsp saffron threads and soak them in 3/4 cup warm chicken broth for 10 minutes to release flavor.
  2. Step 2: Pat dry 6 bone-in chicken thighs with skin on and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  3. Step 3: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Place chicken thighs skin-side down and sear for 5-6 minutes until skin is golden and crispy.
  4. Step 4: Flip chicken thighs and add 3 minced garlic cloves and 1/2 cup pitted halved Spanish green olives around the chicken. Pour saffron-infused broth and sprinkle 1 tbsp fresh chopped thyme over the top.
  5. Step 5: Reduce heat to medium, cover the skillet, and cook for 15 minutes until chicken is fully cooked and tender. Remove lid and cook an additional 3-4 minutes to thicken the sauce slightly.
  6. Step 6: Serve the chicken thighs garnished with pan sauce and olives.

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