Pan-Seared Spanish Chicken Thighs with Garlic and Smoked Paprika

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

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 with garlic and smoky paprika, finished with a squeeze of fresh lemon. This Spanish-inspired chicken recipe, ready in about 25 minutes, pairs bone-in, skin-on chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 15 min Serves 4 Spanish cuisine 420 cal/serving

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Ingredients

6 pieces (about 3 lbs) bone-in, skin-on chicken thighs
2 tsp salt
1 tsp black pepper
2 tbsp smoked paprika
5 garlic cloves, thinly sliced
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
2 tbsp fresh parsley, chopped

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Instructions

Step 1: Pat dry 6 bone-in, skin-on chicken thighs and season evenly with 2 tsp salt, 1 tsp black pepper, and 2 tbsp smoked paprika on all sides.
Step 2: Heat 3 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear without moving for 6-7 minutes until the skin is crisp and golden brown.
Step 3: Flip the chicken thighs and add 5 thinly sliced garlic cloves around the pan. Continue cooking for another 6-7 minutes until the chicken reaches an internal temperature of 165°F and garlic is fragrant and lightly browned.
Step 4: Remove the skillet from heat and drizzle 2 tbsp fresh lemon juice over the chicken. Let rest for 5 minutes.
Step 5: Sprinkle 2 tbsp chopped fresh parsley on top and serve immediately with your choice of Spanish sides.