Pan-Seared Chicken Thighs with Saffron and Roasted Red Pepper Sauce

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

Juicy chicken thighs pan-seared and topped with a velvety saffron-infused roasted red pepper sauce inspired by Spanish flavors. This Spanish-inspired chicken recipe, ready in about 35 minutes, pairs bone-in, skin-on chicken thighs, olive oil, salt 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.

Ingredients

• 6 pieces bone-in, skin-on chicken thighs
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup roasted red peppers, drained and chopped
• 1 medium shallot, minced
• 1 garlic clove, minced
• 1 cup chicken broth
• 1/4 cup heavy cream
• 1/4 tsp saffron threads
• 1/2 tsp smoked paprika
• 1 tbsp fresh parsley, chopped

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Instructions

1. Step 1: Season 6 bone-in, skin-on chicken thighs with 1 tsp salt and 1/2 tsp black pepper on both sides.
2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Step 3: Add the chicken thighs skin-side down and cook for 6-7 minutes without moving until skin is golden brown and crisp.
4. Step 4: Flip chicken and cook an additional 5 minutes until cooked through; transfer to a plate and keep warm.
5. Step 5: In the same skillet, reduce heat to medium and add 1 minced shallot and 1 minced garlic clove, sauté for 2 minutes until translucent and fragrant.
6. Step 6: Add 1 cup chopped roasted red peppers, 1/4 tsp saffron threads, and 1/2 tsp smoked paprika; cook for 1 minute.
7. Step 7: Pour in 1 cup chicken broth and simmer for 5 minutes to reduce slightly.
8. Step 8: Stir in 1/4 cup heavy cream and simmer for 2 minutes until sauce thickens and coats the back of a spoon.
9. Step 9: Return chicken to the skillet, spoon sauce over, sprinkle with 1 tbsp chopped fresh parsley, and serve immediately.