Pan-Seared Chicken Thighs with Spanish Garlic and Sherry Sauce

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

Juicy chicken thighs pan-seared to golden perfection and finished with a rich garlic and sherry wine sauce inspired by Spanish flavors. This spanish 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 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.

★ 4.5 (13 ratings) Prep: 10 min Cook: 20 min Serves 4 Spanish cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 4 bone-in, skin-on chicken thighs dry and season evenly with 1 1/2 tsp sea salt and 1 tsp black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
  3. Step 3: Add the chicken thighs skin-side down and sear without moving for 6-7 minutes until deeply golden and crispy. Flip and cook for another 5 minutes until cooked through.
  4. Step 4: Remove chicken to a plate and reduce heat to medium. Add 5 thinly sliced garlic cloves to the pan and sauté for 1 minute until fragrant but not browned.
  5. Step 5: Pour in 1/2 cup dry sherry, scraping the browned bits off the pan bottom with a wooden spoon. Simmer for 2 minutes to reduce slightly.
  6. Step 6: Add 3/4 cup chicken broth and cook for another 3-4 minutes until the sauce thickens and coats the back of a spoon.
  7. Step 7: Return chicken to the pan, spoon sauce over the thighs, and cook for 1 more minute to reheat.
  8. Step 8: Sprinkle 2 tbsp chopped fresh parsley over the chicken and serve immediately with crusty bread or potatoes.

Frequently asked questions

How long does Pan-Seared Chicken Thighs with Spanish Garlic and Sherry Sauce take to make?

Total time is about 30 minutes (10 min prep + 20 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 Spanish Garlic and Sherry 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 sea salt from drying out.

Can I substitute ingredients in Pan-Seared Chicken Thighs with Spanish Garlic and Sherry 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 Spanish Garlic and Sherry 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 Spanish Garlic and Sherry 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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