Pan-Seared Chicken Thighs with Spanish Garlic and Sherry Sauce

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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 to golden perfection and finished with a rich garlic and sherry wine sauce inspired by Spanish flavors. This Spanish recipe, ready in about 30 minutes, pairs bone-in, skin-on chicken thighs, sea salt, and black pepper for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 350 cal/serving

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Ingredients

4 pieces bone-in, skin-on chicken thighs
1 1/2 tsp sea salt
1 tsp black pepper
3 tbsp olive oil
5 garlic cloves, thinly sliced
1/2 cup dry sherry
3/4 cup chicken broth
2 tbsp fresh parsley, chopped

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Instructions

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.
Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
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.
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.
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.
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.
Step 7: Return chicken to the pan, spoon sauce over the thighs, and cook for 1 more minute to reheat.
Step 8: Sprinkle 2 tbsp chopped fresh parsley over the chicken and serve immediately with crusty bread or potatoes.