Pan-Seared Chicken Thighs with Spiced Tomato Salsa

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

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, served with a vibrant, spiced tomato salsa that balances heat and freshness. This Mexican-inspired chicken recipe, ready in about 30 minutes, pairs bone-in chicken thighs, olive oil, smoked paprika 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: 15 min Cook: 15 min Serves 4 Mexican cuisine 380 cal/serving

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Ingredients

4 pieces (about 1.5 lbs) bone-in chicken thighs
2 tbsp olive oil
1 tsp smoked paprika
1/2 tsp ground cumin
1 tsp kosher salt
1/2 tsp black pepper
3 medium, diced ripe tomatoes
1/4 cup finely chopped red onion
2 tbsp chopped fresh cilantro
1 small, seeded and finely chopped jalapeño pepper
1 tbsp fresh lime juice
1 minced garlic clove

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Instructions

Step 1: Pat 4 bone-in chicken thighs dry and season evenly with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp smoked paprika, and 1/2 tsp ground cumin. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Step 2: Place the chicken thighs skin-side down in the hot skillet and sear without moving for 6-7 minutes until the skin is deeply golden and crispy. Flip and cook for an additional 6 minutes until cooked through (internal temperature 165°F). Remove chicken and keep warm.
Step 3: In a medium bowl, combine 3 diced ripe tomatoes, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 1 small seeded and finely chopped jalapeño, 1 minced garlic clove, and 1 tbsp fresh lime juice. Stir well and season to taste.
Step 4: Serve the pan-seared chicken thighs topped with the fresh spiced tomato salsa, allowing the tangy salsa to complement the smoky chicken.