Pan-Seared Chicken Thighs with Garlic and Paprika Sauce

By AislePrompt Editorial · ·

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-seared and served with a rich garlic and smoked paprika sauce that captures bold Spanish flavors. This Spanish recipe, ready in about 40 minutes, pairs bone-in, skin-on chicken thighs, olive oil, and garlic cloves, minced for a weeknight-friendly dinner. Each serving lands at about 380 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 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 6 bone-in, skin-on chicken thighs dry and season with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  3. Step 3: Place the chicken thighs skin side down and cook for 7-8 minutes until the skin is golden and crispy, then flip and cook 5 more minutes.
  4. Step 4: Remove chicken and set aside. Lower heat to medium, add 5 minced garlic cloves and 1 tbsp sweet smoked paprika, sautéing for 30 seconds until fragrant.
  5. Step 5: Pour in 1 cup chicken broth and 1/2 cup dry white wine, scraping the pan to release browned bits; simmer for 5 minutes until the sauce thickens slightly.
  6. Step 6: Return chicken to the pan, spoon sauce over, and cook for another 5 minutes until chicken is cooked through.
  7. Step 7: Sprinkle 2 tbsp chopped fresh parsley over the top and serve.

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