Pan-Seared Chicken Thighs with Romesco and Garlic Mashed Potatoes

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

Tender pan-seared chicken thighs topped with vibrant romesco sauce served alongside creamy garlic mashed potatoes. This spanish-inspired chicken ready in about 55 minutes pairs skin on bone-in chicken thighs, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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: 40 min Serves 4 Spanish cuisine 620 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 2 lbs peeled and quartered russet potatoes and 4 peeled garlic cloves in a large pot. Cover with cold salted water and bring to a boil over high heat. Reduce heat and simmer for 20 minutes until potatoes are very tender.
  2. Step 2: While potatoes cook, heat 3 tbsp olive oil in a large skillet over medium-high heat. Season 6 bone-in chicken thighs with 1 tsp salt and 1/2 tsp black pepper. Place skin-side down and sear for 7-8 minutes until golden brown and crisp.
  3. Step 3: Flip chicken thighs and lower heat to medium. Cover and cook for 12-15 minutes until internal temperature reaches 165°F. Remove chicken from pan and keep warm.
  4. Step 4: Drain potatoes and garlic, then mash with 4 tbsp unsalted butter and 1/2 cup whole milk until smooth and creamy. Season with salt to taste.
  5. Step 5: Reheat skillet over medium heat and stir in 3/4 cup romesco sauce just to warm, scraping up any browned bits.
  6. Step 6: Serve chicken thighs topped with warm romesco sauce alongside garlic mashed potatoes garnished with 2 tbsp chopped fresh parsley.

Frequently asked questions

How long does Pan-Seared Chicken Thighs with Romesco and Garlic Mashed Potatoes take to make?

Total time is about 55 minutes (15 min prep + 40 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 Romesco and Garlic Mashed Potatoes?

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 Romesco and Garlic Mashed Potatoes?

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 Romesco and Garlic Mashed Potatoes 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 Romesco and Garlic Mashed Potatoes?

Spanish chicken 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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