Spiced Spanish-Style Chicken

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Juicy chicken thighs simmered in a smoky paprika and garlic sauce with roasted vegetables. This Mediterranean-inspired one-pot recipe, ready in about 35 minutes, pairs chicken thighs, smoked paprika, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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.

Ingredients

• 1 lb chicken thighs
• 2 tsp smoked paprika
• 4, minced garlic cloves
• 1/2 cup diced onion
• 1 cup chicken broth
• 1 cup chopped cherry tomatoes
• 2 tbsp olive oil
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pat chicken thighs dry with paper towels, then season with 2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat, add chicken skin-side down, and cook for 5 minutes until golden brown.
2. Step 2: Add 4 minced garlic cloves and 1/2 cup diced onion to the skillet, sauté for 2 minutes until fragrant, then stir in 1 cup chicken broth and 1/2 tsp dried oregano — bring to a simmer.
3. Step 3: Add 1 cup chopped cherry tomatoes, reduce heat to low, cover, and simmer for 20 minutes until chicken is tender and sauce has thickened slightly, stirring once halfway.