Pan-Roasted Chicken with Saffron and Tomato Sofrito

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

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 pan-roasted chicken thighs served with a vibrant saffron-infused tomato sofrito sauce inspired by classic Spanish flavors. This Spanish-inspired chicken recipe, ready in about 45 minutes, pairs bone-in chicken thighs, olive oil, onion 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: 30 min Serves 4 Spanish cuisine 350 cal/serving

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Ingredients

4, skin on bone-in chicken thighs
3 tbsp olive oil
1 medium, finely chopped onion
3, minced garlic cloves
2 large, diced ripe tomatoes
1/4 tsp, soaked in 2 tbsp warm water saffron threads
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
2 tbsp, chopped fresh parsley

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Instructions

Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Season 4 bone-in chicken thighs with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp smoked paprika, then sear skin side down for 6-7 minutes until golden and crisp. Flip and cook 4 more minutes.
Step 2: Remove chicken and reduce heat to medium. Add 1 medium finely chopped onion and sauté for 4 minutes until translucent. Add 3 minced garlic cloves and cook 1 minute until fragrant.
Step 3: Stir in 2 large diced tomatoes and 1/4 tsp saffron threads soaked in 2 tbsp warm water. Simmer the sofrito for 8-10 minutes until thickened.
Step 4: Return chicken to the skillet, nestling in the sauce. Cover and cook on low heat for 15 minutes until chicken is cooked through. Sprinkle 2 tbsp chopped fresh parsley before serving.