Pan-Roasted Chicken Thighs with Saffron and Tomato Sauce

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

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-roasted and simmered in a vibrant saffron-infused tomato sauce for a rich Spanish comfort dish. This Spanish-inspired chicken recipe, ready in about 45 minutes, pairs bone-in chicken thighs, olive oil, salt 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: 10 min Cook: 35 min Serves 4 Spanish cuisine 420 cal/serving

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Ingredients

6 pieces, skin on bone-in chicken thighs
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 medium, finely chopped yellow onion
3, minced garlic cloves
1 can (14 oz) canned crushed tomatoes
1 cup chicken broth
1/4 tsp, soaked in 2 tbsp warm water saffron threads
1 tsp smoked Spanish paprika
2 tbsp, chopped fresh parsley

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Instructions

Step 1: Preheat a large skillet over medium-high heat and add 3 tbsp olive oil. Season 6 bone-in, skin-on chicken thighs with 1 tsp salt and 1/2 tsp black pepper. Place chicken skin-side down and sear for 6-7 minutes until golden and crispy.
Step 2: Flip the chicken thighs and cook for 4 more minutes, then transfer to a plate and set aside.
Step 3: Reduce heat to medium and add 1 medium finely chopped yellow onion and 3 minced garlic cloves to the skillet, sauté for 4 minutes until softened and fragrant.
Step 4: Stir in 1 can (14 oz) crushed tomatoes, 1 cup chicken broth, 1 tsp smoked Spanish paprika, and saffron threads soaked in 2 tbsp warm water. Simmer the sauce for 5 minutes.
Step 5: Return the chicken thighs to the skillet, skin-side up, cover, and simmer on low heat for 20 minutes until chicken is cooked through and sauce thickens.
Step 6: Sprinkle 2 tbsp chopped fresh parsley over the dish before serving.