Pan-Roasted Chicken Thighs with Spanish Garlic and Paprika Sauce

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

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 until golden and served with a bold garlic and smoked paprika sauce that embodies Spanish flavors. This Spanish-inspired chicken recipe, ready in about 30 minutes, pairs bone-in, skin-on chicken thighs, salt, black pepper 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 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: 20 min Serves 4 Spanish cuisine 350 cal/serving

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Ingredients

4 pieces bone-in, skin-on chicken thighs
1 1/2 tsp salt
1 tsp black pepper
2 tsp smoked paprika
2 tbsp extra virgin olive oil
5 garlic cloves, thinly sliced
1/4 cup dry sherry or white wine
1 tbsp fresh lemon juice
1 tbsp fresh parsley, chopped

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Instructions

Step 1: Pat dry 4 bone-in, skin-on chicken thighs and season both sides with 1 1/2 tsp salt, 1 tsp black pepper, and 2 tsp smoked paprika.
Step 2: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering.
Step 3: Place chicken thighs skin-side down in the skillet and cook for 7-8 minutes without moving until skin is deep golden and crispy.
Step 4: Flip chicken and add 5 thinly sliced garlic cloves, sautéing for 1 minute until fragrant.
Step 5: Pour in 1/4 cup dry sherry or white wine and reduce heat to medium-low; cook for another 10 minutes until chicken reaches 165°F internal temperature.
Step 6: Stir in 1 tbsp fresh lemon juice and sprinkle 1 tbsp chopped fresh parsley over the chicken before serving.