Pan-Roasted Chicken Thighs with Spanish Chorizo and White Beans

By AislePrompt Editorial · ·

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Juicy chicken thighs pan-roasted with spicy Spanish chorizo and creamy white beans, creating a hearty and flavorful main course. This Spanish recipe, ready in about 40 minutes, pairs bone-in, skin-on chicken thighs, Spanish chorizo, sliced, and canned white beans, drained and rinsed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 10 min Cook: 30 min Serves 4 Spanish cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Pat dry 4 bone-in, skin-on chicken thighs and season with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp smoked Spanish paprika.
  2. Step 2: Heat 2 tbsp extra virgin olive oil in an ovenproof skillet over medium-high heat. Add chicken thighs skin-side down and sear for 5-6 minutes until golden and crispy, then flip and cook 3 minutes more.
  3. Step 3: Add 4 oz sliced Spanish chorizo and 3 minced garlic cloves, sautéing for 2 minutes until fragrant.
  4. Step 4: Stir in 1 1/2 cups drained white beans and 1/2 cup chicken broth. Transfer skillet to the preheated oven and roast for 15 minutes until chicken is cooked through.
  5. Step 5: Remove from oven, sprinkle with 1 tsp fresh thyme leaves, and serve hot.

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