Pan-Seared Chicken Thighs with Garlic and Paprika Sauce

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

Juicy chicken thighs pan-seared and served with a rich garlic and smoked paprika sauce that captures bold Spanish flavors. This spanish ready in about 40 minutes pairs bone-in, skin-on chicken thighs, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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 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.

Frequently asked questions

How long does Pan-Seared Chicken Thighs with Garlic and Paprika Sauce 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-Seared Chicken Thighs with Garlic and Paprika Sauce?

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 olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken Thighs with Garlic and Paprika Sauce?

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-Seared Chicken Thighs with Garlic and Paprika Sauce 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-Seared Chicken Thighs with Garlic and Paprika Sauce?

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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