Pan-Roasted Chicken Thighs with Spanish Saffron and Tomato Sauce

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

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 and served in a rich tomato sauce infused with fragrant Spanish saffron and smoky smoked paprika. This Spanish-inspired chicken recipe, ready in about 50 minutes, pairs bone-in, skin-on chicken thighs, olive oil, onion, finely chopped 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: 15 min Cook: 35 min Serves 4 Spanish cuisine 350 cal/serving

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Ingredients

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

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Instructions

Step 1: In a small bowl, soak 1/4 tsp saffron threads in 1/4 cup warm chicken broth for 10 minutes to release color and flavor.
Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. 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 skin is golden brown and crisp. Flip and cook for 3 minutes more, then remove chicken and set aside.
Step 3: Lower heat to medium, add 1 cup finely chopped onion and sauté for 4 minutes until translucent. Add 3 minced garlic cloves and 1 tsp smoked paprika, cooking for 1 minute until fragrant.
Step 4: Stir in 14 oz canned crushed tomatoes, the saffron-infused broth, and remaining 1/4 cup chicken broth. Simmer sauce for 5 minutes until slightly thickened.
Step 5: Nestle the chicken thighs back into the sauce, skin-side up. Transfer skillet to a preheated 375°F oven and roast for 20 minutes until chicken is cooked through.
Step 6: Remove from oven and sprinkle 2 tbsp chopped fresh parsley over the dish before serving hot.