This Spanish Chicken Breast recipe brings the vibrant, soulful flavors of Spain to your table with minimal effort. Juicy chicken simmers in a smoky tomato sauce with olives and peppers for a one-pan wonder that’s both impressive and easy. It’s a quick trip to a sun-drenched terrace any night of the week.
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Why You’ll Love This Spanish Chicken Breast
- Big flavor, little effort: Smoked paprika and garlic create a robust taste that simmers up fast.
- One-pan wonder: Sear the chicken and build the sauce in the same skillet for easy cleanup.
- Easy to adapt: Swap in bell peppers, capers, or whatever you have on hand.
- Impressive results: Looks and tastes gourmet, perfect for family or guests.
Ingredients & Tools
- 2 large boneless, skinless chicken breasts (about 1 lb / 450 g total)
- 1 tbsp smoked paprika (sweet or hot, your choice!)
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 2 tbsp olive oil, divided
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced into strips
- 1 (14.5 oz / 400 g) can crushed tomatoes
- 1/4 cup (60 ml) dry white wine (like Sauvignon Blanc) or chicken broth
- 1/2 cup (about 75 g) pitted green olives (Manzanilla are perfect)
- 2 tbsp chopped fresh parsley, for garnish
Notes: Don’t skip the smoked paprika—it’s essential for authentic Spanish flavor. A splash of white wine deglazes the pan and brightens the sauce.
Tools: A large (10-12 inch) oven-safe skillet is ideal, along with a sharp knife and cutting board.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 29 g |
| Fat: | 14 g |
| Carbs: | 16 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Pound your chicken breasts. This is the single best trick for perfectly cooked chicken. Place the breasts between two pieces of plastic wrap and gently pound them to an even ½-inch thickness. This ensures they cook quickly and evenly, staying incredibly juicy.
- Get your mise en place ready. This recipe moves quickly once you start cooking. Having your onions sliced, garlic minced, and spices measured out beforehand makes the process smooth and enjoyable, not frantic.
- Choose your paprika wisely. Smoked paprika (pimentón) is essential. Sweet smoked paprika offers a deep, rounded smokiness, while hot smoked paprika adds a gentle kick. Honestly, you can’t go wrong with either—just use what you love.
- Don’t fear the wine. If you’re avoiding alcohol, chicken broth works fine. But the wine truly elevates the sauce, adding a complex acidity that broth alone can’t provide. The alcohol cooks off, leaving only fantastic flavor behind.
How to Make Spanish Chicken Breast
Step 1: Prepare and Season the Chicken. Start by preparing your chicken breasts. If they are very thick, slice them in half horizontally or pound them to an even ½-inch thickness. Pat them completely dry with paper towels—this is crucial for getting a beautiful sear. In a small bowl, mix together the smoked paprika, oregano, garlic powder, onion powder, salt, and black pepper. Rub this spice mixture evenly over all sides of the chicken breasts. You’ll notice the chicken immediately takes on that gorgeous brick-red color. Let it sit for 5-10 minutes while you prep your vegetables to let the flavors meld.
Step 2: Sear the Chicken to Perfection. Place your large skillet over medium-high heat and add one tablespoon of the olive oil. Once the oil is shimmering, carefully add the seasoned chicken breasts. You should hear a satisfying sizzle. Sear for 4-5 minutes on the first side, without moving them, until a golden-brown crust forms. Flip and cook for another 3-4 minutes on the second side. The chicken will not be cooked through at this point—that’s exactly what we want! Remove it to a clean plate. It will finish cooking later in the sauce.
Step 3: Sauté the Aromatics. Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Add the sliced onion and bell pepper. Sauté for 5-6 minutes, stirring occasionally, until they begin to soften and become fragrant. You’ll notice the onions becoming translucent. Add the minced garlic and cook for just one more minute until it’s incredibly aromatic—be careful not to let it burn, as burnt garlic turns bitter.
Step 4: Deglaze and Build the Sauce. This is where the magic happens. Pour the white wine (or broth) into the skillet. Use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan—that’s pure flavor! Let the wine bubble and reduce for about a minute. Then, stir in the can of crushed tomatoes and the green olives. Bring the sauce to a lively simmer. You’ll see the color deepen and the whole mixture will smell amazing.
Step 5: Simmer to Finish. Nestle the seared chicken breasts back into the skillet, along with any juices that accumulated on the plate. Spoon some of the sauce over the top of each piece. Reduce the heat to low, cover the skillet, and let it simmer gently for 10-12 minutes. This gentle simmering is what makes the chicken incredibly tender and allows it to soak up all the sauce’s flavors. The chicken is done when it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer.
Step 6: Rest and Garnish. Once cooked, turn off the heat. For the juiciest results, let the chicken rest in the sauce for about 5 minutes before serving. This allows the muscle fibers to relax and reabsorb the juices. Just before serving, sprinkle generously with the fresh chopped parsley. It adds a pop of color and a fresh, herbal note that brightens the entire dish beautifully.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months. Thaw in fridge before reheating.
- Reviving: Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.
Serving Suggestions
Complementary Dishes
- Fluffy Spanish Rice — The rice soaks up the extra tomato sauce beautifully, making every bite a perfect combination of flavors and textures.
- Sautéed Garlic Green Beans — Their crisp-tender texture and sharp garlicky bite provide a wonderful contrast to the rich, saucy chicken.
- A Simple Arugula Salad — Tossed with a lemony vinaigrette, the peppery arugula cuts through the richness and cleanses the palate.
Drinks
- A Glass of Spanish Garnacha — This fruity, medium-bodied red wine has enough acidity to stand up to the tomatoes and smokiness without overpowering the chicken.
- Sparkling Sangria with Citrus — A lighter, bubbly take on the classic, it’s refreshing, slightly sweet, and feels like a true celebration.
- Chilled Dry Sherry (Fino) — For a truly authentic touch, the crisp, nutty notes of a Fino sherry are a surprising and fantastic pairing.
Something Sweet
- Classic Crema Catalana — Spain’s version of crème brûlée, with a hint of citrus and cinnamon, provides a creamy, luxurious end to the meal.
- Orange and Almond Cake — This dense, moist cake is gluten-free, bursting with citrus flavor, and feels wonderfully rustic and Spanish.
- Churros with Hot Chocolate — For a fun, interactive dessert, nothing beats dipping crispy, sugary churros into a thick, rich Spanish hot chocolate.
Top Mistakes to Avoid
- Mistake: Crowding the pan when searing the chicken. If you put all the chicken in a pan that’s too small, they’ll steam instead of sear. You’ll miss out on that delicious, flavorful crust. Give them space, or sear in batches.
- Mistake: Overcooking the chicken. Since the chicken finishes cooking in the sauce, it’s easy to let it go too long. I’ve messed this up before too. Use a meat thermometer and pull it at 165°F—it will be perfectly juicy, not dry.
- Mistake: Skipping the deglazing step. Those browned bits stuck to the pan are flavor gold! Not scraping them up with the wine or broth means you’re leaving the best part of the sauce behind.
- Mistake: Using bland tomatoes. The quality of your canned tomatoes makes a huge difference. Taste them straight from the can. If they’re a bit flat, you may need to add a tiny pinch of sugar to your sauce to balance the acidity.
Expert Tips
- Tip: Brine your chicken for ultimate juiciness. For an extra layer of insurance against dry chicken, brine the breasts for 30 minutes in a solution of 4 cups water and 2 tablespoons salt before seasoning and cooking. It makes a noticeable difference.
- Tip: Add a pinch of saffron for luxury. Steep a small pinch of saffron threads in the white wine for 10 minutes before adding it to the pan. It infuses the entire dish with a beautiful golden hue and an unmistakably Spanish, aromatic flavor.
- Tip: Finish with a drizzle of good olive oil. Right before serving, add a final drizzle of a high-quality extra virgin olive oil over each plate. It adds a fruity, peppery top note that makes the flavors sing.
- Tip: Let it rest for deeper flavor. This dish tastes even better the next day. If you have time, make it an hour ahead and let it sit, covered, off the heat. The flavors will meld and intensify beautifully.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Bone-in, skin-on chicken thighs would be fantastic. You’ll just need to adjust the cooking time. Sear the thighs skin-side down first to render the fat and crisp the skin, then proceed with the recipe. They may need a few extra minutes simmering in the sauce to cook through completely. Thighs are more forgiving and stay incredibly moist.
I don’t have an oven-safe skillet. What can I do?
No problem! After searing the chicken and building the sauce in your regular skillet, simply transfer everything to a baking dish, cover it tightly with foil, and pop it into a preheated 375°F (190°C) oven for 15-20 minutes to finish cooking. It works like a charm.
How can I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat with a splash of water or broth to loosen the sauce. The microwave can work in a pinch, but it might make the chicken a bit rubbery, so the stovetop is preferred.
Is this recipe spicy?
It’s not inherently spicy. The heat level depends entirely on the type of smoked paprika you use. Sweet smoked paprika will give you all the smoky flavor without any heat. If you use hot smoked paprika, you’ll get a gentle, warming kick. You can always add a pinch of cayenne or red pepper flakes if you want to turn up the heat.
Can I make this dish ahead of time?
You sure can, and it’s a great meal-prep option. Follow the recipe completely, let it cool to room temperature, and then store it in the fridge. The flavors actually improve overnight. Reheat gently on the stovetop, adding a little liquid if the sauce has thickened too much.
Spanish Chicken Breast
Make this easy Spanish Chicken Breast recipe with a smoky tomato sauce, olives & peppers. A one-pan wonder ready in 40 minutes. Get the recipe now!
Ingredients
For the Chicken and Spices
-
2 large boneless, skinless chicken breasts (about 1 lb / 450 g total)
-
1 tbsp smoked paprika (sweet or hot, your choice!)
-
1 tsp dried oregano
-
1/2 tsp garlic powder
-
1/2 tsp onion powder
-
1 tsp kosher salt (plus more to taste)
-
1/2 tsp freshly ground black pepper
-
2 tbsp olive oil (divided)
For the Sauce and Aromatics
-
1 medium yellow onion (thinly sliced)
-
3 cloves garlic (minced)
-
1 red bell pepper (sliced into strips)
-
1 can crushed tomatoes (14.5 oz / 400 g)
-
1/4 cup dry white wine or chicken broth (60 ml, like Sauvignon Blanc)
-
1/2 cup pitted green olives (about 75 g, Manzanilla are perfect)
-
2 tbsp chopped fresh parsley (for garnish)
Instructions
-
Start by preparing your chicken breasts. If they are very thick, slice them in half horizontally or pound them to an even ½-inch thickness. Pat them completely dry with paper towels—this is crucial for getting a beautiful sear. In a small bowl, mix together the smoked paprika, oregano, garlic powder, onion powder, salt, and black pepper. Rub this spice mixture evenly over all sides of the chicken breasts. You’ll notice the chicken immediately takes on that gorgeous brick-red color. Let it sit for 5-10 minutes while you prep your vegetables to let the flavors meld.01
-
Place your large skillet over medium-high heat and add one tablespoon of the olive oil. Once the oil is shimmering, carefully add the seasoned chicken breasts. You should hear a satisfying sizzle. Sear for 4-5 minutes on the first side, without moving them, until a golden-brown crust forms. Flip and cook for another 3-4 minutes on the second side. The chicken will not be cooked through at this point—that’s exactly what we want! Remove it to a clean plate. It will finish cooking later in the sauce.02
-
Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Add the sliced onion and bell pepper. Sauté for 5-6 minutes, stirring occasionally, until they begin to soften and become fragrant. You’ll notice the onions becoming translucent. Add the minced garlic and cook for just one more minute until it’s incredibly aromatic—be careful not to let it burn, as burnt garlic turns bitter.03
-
Pour the white wine (or broth) into the skillet. Use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan—that’s pure flavor! Let the wine bubble and reduce for about a minute. Then, stir in the can of crushed tomatoes and the green olives. Bring the sauce to a lively simmer. You’ll see the color deepen and the whole mixture will smell amazing.04
-
Nestle the seared chicken breasts back into the skillet, along with any juices that accumulated on the plate. Spoon some of the sauce over the top of each piece. Reduce the heat to low, cover the skillet, and let it simmer gently for 10-12 minutes. This gentle simmering is what makes the chicken incredibly tender and allows it to soak up all the sauce’s flavors. The chicken is done when it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer.05
-
Once cooked, turn off the heat. For the juiciest results, let the chicken rest in the sauce for about 5 minutes before serving. This allows the muscle fibers to relax and reabsorb the juices. Just before serving, sprinkle generously with the fresh chopped parsley. It adds a pop of color and a fresh, herbal note that brightens the entire dish beautifully.06
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