Pan-Seared Chicken Thighs with Spanish Saffron and Tomato Sauce

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

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 simmered in a fragrant saffron-infused tomato sauce, delivering a rich taste of Spain. This Spanish-inspired chicken recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, extra virgin olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 400 cal/serving

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Ingredients

4 pieces (about 2 lbs) bone-in, skin-on chicken thighs
2 tbsp extra virgin olive oil
1 medium, finely chopped yellow onion
3, minced garlic cloves
1 1/2 cups canned crushed tomatoes
1 cup chicken broth
1/4 tsp, soaked in 2 tbsp warm water saffron threads
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
2 tbsp, chopped for garnish fresh parsley

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Instructions

Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Season 4 bone-in, skin-on chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then place skin-side down in the skillet. Sear for 5-7 minutes until skin is crisp and golden, then flip and cook another 5 minutes. Remove chicken and set aside.
Step 2: Reduce heat to medium, add 1 finely chopped medium yellow onion to the skillet, and sauté for 5 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
Step 3: Stir in 1 1/2 cups canned crushed tomatoes, 1 cup chicken broth, 1 tsp smoked paprika, and the saffron threads along with their soaking water. Bring to a simmer.
Step 4: Return the chicken thighs to the skillet, skin-side up, cover, and simmer on low heat for 25 minutes until chicken is cooked through and sauce thickens.
Step 5: Garnish with 2 tbsp chopped fresh parsley and serve warm.