Pan-Roasted Chicken Thighs with Spanish Chorizo and White Beans

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs pan-roasted with spicy Spanish chorizo and creamy white beans, creating a hearty and flavorful main course. This spanish ready in about 40 minutes pairs bone-in, skin-on chicken thighs, Spanish chorizo, sliced, 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 "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: 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.

Frequently asked questions

How long does Pan-Roasted Chicken Thighs with Spanish Chorizo and White Beans take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Roasted Chicken Thighs with Spanish Chorizo and White Beans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spanish chorizo, sliced from drying out.

Can I substitute ingredients in Pan-Roasted Chicken Thighs with Spanish Chorizo and White Beans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Roasted Chicken Thighs with Spanish Chorizo and White Beans for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Roasted Chicken Thighs with Spanish Chorizo and White Beans?

Spanish spanish like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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