Stovetop Spanish Chicken with Sautéed Peppers and Smoked Paprika

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

This Spanish-inspired chicken dish features tender thighs simmered with vibrant bell peppers and smoky paprika for a rich, comforting meal. This spanish-inspired chicken ready in about 50 minutes pairs bone-in, skin-on chicken thighs, olive oil, medium, thinly sliced 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.

Ingredients

• 6 pieces bone-in, skin-on chicken thighs
• 3 tbsp olive oil
• 1 large, sliced into 1/2-inch strips red bell pepper
• 1 large, sliced into 1/2-inch strips green bell pepper
• 1 medium, thinly sliced yellow onion
• 4, minced garlic cloves
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1 cup chicken broth
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 2 tbsp, chopped fresh parsley
• for serving lemon wedges

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Season 6 chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then sear skin-side down for 6-7 minutes until golden and crisp. Flip and cook 4 more minutes, then remove and set aside.
2. Step 2: In the same skillet, add 1 sliced yellow onion, 1 sliced red bell pepper, and 1 sliced green bell pepper. Sauté over medium heat for 5 minutes until softened and fragrant.
3. Step 3: Stir in 4 minced garlic cloves, 2 tsp smoked paprika, and 1 tsp dried oregano, cooking for 1 minute until aromatic.
4. Step 4: Pour in 1 cup chicken broth, scraping up any browned bits from the pan, then return the chicken thighs to the skillet. Reduce heat to low, cover, and simmer for 20 minutes until chicken is cooked through and tender.
5. Step 5: Taste the sauce and season with remaining 1/2 tsp salt and 1/2 tsp black pepper. Sprinkle 2 tbsp chopped fresh parsley over the dish and serve with lemon wedges.