Pan-Seared Chicken Thighs with Saffron and White Wine Sauce

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

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 finished with a delicate Spanish saffron-infused white wine sauce, great served over rice or crusty bread. This Spanish-inspired chicken recipe, ready in about 30 minutes, pairs bone-in, skin-on chicken thighs, sea salt, black pepper 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: 20 min Serves 4 Spanish cuisine 380 cal/serving

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Ingredients

4 pieces bone-in, skin-on chicken thighs
1 tsp sea salt
1/2 tsp black pepper
2 tbsp olive oil
3 garlic cloves, minced
1/2 cup dry white wine
1/2 cup chicken broth
1/4 tsp saffron threads
2 tbsp fresh parsley, chopped
for serving lemon wedges

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Instructions

Step 1: Pat dry 4 bone-in, skin-on chicken thighs and season both sides with 1 tsp sea salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 6-8 minutes until golden and crispy, then flip and cook an additional 5 minutes until cooked through. Remove chicken and set aside.
Step 3: Reduce heat to medium and add 3 minced garlic cloves to the skillet, sautéing for 30 seconds until fragrant. Pour in 1/2 cup dry white wine and 1/2 cup chicken broth, then sprinkle 1/4 tsp saffron threads into the sauce.
Step 4: Simmer the sauce for 5 minutes until it slightly reduces and thickens. Return the chicken thighs to the skillet and spoon sauce over them to rewarm.
Step 5: Sprinkle 2 tbsp chopped fresh parsley on top and serve immediately with lemon wedges for squeezing over the chicken.