There’s something magical about Spanish cooking—the way simple ingredients transform into something vibrant and deeply satisfying. These Spanish Chicken Thighs deliver golden, crispy-skinned chicken nestled in a rich, smoky tomato sauce with briny olives and sweet roasted peppers. It’s a one-pan wonder that’s both rustic and elegant, perfect for weeknights yet impressive for guests.
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Why You’ll Love This Spanish Chicken Thighs
Bold restaurant flavors: Smoked paprika, garlic, and sherry vinegar create a complex, tangy sauce.
One-pan wonder: Everything cooks together for easy cleanup and rich, mingled flavors.
Juicy every time: Bone-in, skin-on thighs stay moist and tender with crispy skin.
Endlessly adaptable: Swap olives, add chorizo, or toss in capers for your personal touch.
Ingredients & Tools
- 6 bone-in, skin-on chicken thighs
- 2 tbsp olive oil, divided
- 1 large yellow onion, thinly sliced
- 4 garlic cloves, minced
- 1 tbsp smoked paprika (sweet or hot, your choice)
- 1 tsp dried oregano
- ½ cup dry white wine or chicken broth
- 1 (14.5 oz) can crushed tomatoes
- ½ cup chicken broth
- 1 tbsp sherry vinegar
- ½ cup pitted green olives
- ¼ cup sliced roasted red peppers
- Salt and black pepper to taste
- Fresh parsley for garnish
Tools: Large oven-safe skillet (like cast iron), tongs, measuring spoons/cups
Notes: Don’t skimp on the smoked paprika—it’s the soul of this dish. Use a good dry white wine for deglazing if possible.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 26 g |
| Carbs: | 12 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Pat your chicken thighs completely dry. This is non-negotiable for achieving that beautifully crispy, golden skin. Any moisture on the surface will steam the skin instead of browning it.
- Use an oven-safe skillet. A cast-iron skillet is ideal because it retains heat beautifully and can go straight from stovetop to oven. If you don’t have one, you can transfer everything to a baking dish, but the one-pan magic is partly lost.
- Don’t rush the onion cooking. Let them soften and become sweet and translucent—this builds a flavor foundation that makes the sauce incredible. If they start to take on a little color, even better.
- Taste your smoked paprika. If it’s been in your cupboard for over a year, it’s probably lost its potency. Fresh paprika makes a world of difference in delivering that smoky punch.
How to Make Spanish Chicken Thighs
Step 1: Preheat your oven to 375°F (190°C). Pat the chicken thighs thoroughly dry with paper towels, then season generously on both sides with salt and pepper. Heat 1 tablespoon of olive oil in your large oven-safe skillet over medium-high heat. Once the oil is shimmering, place the chicken thighs in the pan skin-side down. You’ll hear a satisfying sizzle—that’s exactly what you want. Cook for 6–8 minutes without moving them, until the skin is deeply golden and crispy. Flip and cook for another 2 minutes just to sear the other side, then transfer the chicken to a plate. The chicken won’t be cooked through yet—that’s perfect.
Step 2: Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Add the sliced onion and a pinch of salt, and cook, stirring occasionally, for about 8–10 minutes until softened and starting to turn golden at the edges. You’ll notice the kitchen filling with a sweet, savory aroma. Add the minced garlic, smoked paprika, and dried oregano, and cook for just 1 minute until fragrant—be careful not to burn the garlic.
Step 3: Pour in the white wine (or broth) to deglaze the pan, using a wooden spoon to scrape up all those delicious browned bits from the bottom. Let it bubble and reduce by about half, which should take 2–3 minutes. This step adds so much depth to the sauce. Then, stir in the crushed tomatoes, chicken broth, and sherry vinegar. Bring the sauce to a gentle simmer—you’ll see small bubbles breaking the surface.
Step 4: Nestle the seared chicken thighs back into the skillet, skin-side up, along with any accumulated juices from the plate. Scatter the green olives and roasted red peppers around the chicken. The sauce should come about halfway up the sides of the chicken. Carefully transfer the entire skillet to the preheated oven.
Step 5: Bake for 25–30 minutes, until the chicken is cooked through (an internal thermometer should read 165°F / 74°C) and the sauce has thickened slightly around the edges. The top of the chicken should still be crispy. Let the dish rest for 5 minutes out of the oven—this allows the juices to redistribute and the sauce to thicken a touch more. Garnish with fresh parsley before serving.
Storage & Freshness Guide
- Fridge: 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 in a covered skillet with a splash of water or broth to loosen sauce.
Serving Suggestions
Complementary Dishes
- Garlicky sautéed spinach — The earthy greens are a perfect counterbalance to the rich, tomatoey sauce and add a vibrant pop of color to your plate.
- Crusty bread or roasted potatoes — You’ll want something to soak up every last drop of that incredible sauce. A rustic loaf or crispy potatoes are ideal for the job.
- A simple green salad with a lemon vinaigrette — The bright, acidic dressing cuts through the richness of the dish and provides a refreshing contrast.
Drinks
- A Spanish Garnacha or Tempranillo — These red wines have enough body and fruit to stand up to the bold flavors without overpowering the smoky paprika.
- A crisp, dry sherry like Fino or Manzanilla — It echoes the sherry vinegar in the dish and provides a wonderfully sharp, palate-cleansing effect.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing against the savory, umami-rich sauce.
Something Sweet
- Orange and almond cake — The citrus notes and nutty flavor are a classic Spanish ending that feels light yet satisfying after a hearty meal.
- Churros with hot chocolate — For a truly indulgent finish, the cinnamon-sugar and rich chocolate are a fun and festive pairing.
- Crema Catalana — Spain’s version of crème brûlée, with a hint of citrus and cinnamon, provides a creamy, elegant contrast to the savory main.
Top Mistakes to Avoid
- Mistake: Crowding the pan when searing the chicken. If you put too many thighs in at once, they’ll steam instead of sear, and you’ll miss out on that essential crispy skin. Cook in batches if your skillet is small.
- Mistake: Adding raw garlic with the onions. Garlic burns much faster than onions and will turn bitter. Always add it towards the end of the onion’s cooking time, just to wake up its flavor.
- Mistake: Skipping the deglazing step. Those browned bits at the bottom of the pan are pure flavor gold. Deglazing with wine or broth lifts them up and incorporates them into the sauce, making it infinitely more complex.
- Mistake: Overcooking the chicken in the oven. While thighs are forgiving, baking them for too long can still dry them out. Use a meat thermometer to check for 165°F for perfectly juicy meat.
Expert Tips
- Tip: Let the chicken come to room temperature before cooking. Taking the chill off the meat (about 20-30 minutes out of the fridge) helps it cook more evenly, resulting in a tender interior and perfectly rendered, crispy skin.
- Tip: Use the rendered chicken fat. After searing, you might have a lot of fat in the pan. You can spoon some out if it’s excessive, but a little of that flavorful fat will cook your onions beautifully.
- Tip: Finish with a fresh drizzle. Right before serving, add another tiny splash of extra virgin olive oil or sherry vinegar over the top. This “finishing” touch brightens all the flavors and makes the dish taste restaurant-fresh.
- Tip: Make it a day ahead. The flavors in this dish meld and improve overnight. Gently reheat it in a covered skillet over low heat or in a 300°F oven until warmed through.
FAQs
Can I use boneless, skinless chicken thighs?
You absolutely can, but you’ll lose two key elements: the crispy skin and some of the protective juiciness from the bone. If you do, reduce the initial searing time to about 4 minutes per side and the baking time to 15–20 minutes. The sauce might also be a bit less rich, but it will still be delicious.
My sauce is too thin. How can I thicken it?
If your sauce hasn’t reduced enough, simply remove the chicken and simmer the sauce on the stovetop over medium heat for 5–10 minutes until it reaches your desired consistency. You can also mash a few of the tomatoes against the side of the pan with a spoon to help thicken it naturally.
Can I make this dish spicier?
Of course! You have a few great options. Use hot smoked paprika instead of sweet, add a pinch of cayenne or crushed red pepper flakes with the other spices, or stir in a finely chopped fresh chili (like a jalapeño) when you cook the onions.
What can I use instead of white wine?
An equal amount of chicken broth works perfectly well. For a similar acidic kick, you could add an extra teaspoon of sherry vinegar to the broth. The flavor profile will be slightly different but still wonderfully savory.
How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The best way to reheat is gently in a covered skillet over low heat, adding a tiny splash of water or broth to loosen the sauce. Microwaving can make the chicken rubbery.
Spanish Chicken Thighs
Make these easy Spanish Chicken Thighs with crispy skin and a smoky tomato sauce. A one-pan wonder perfect for dinner. Get the simple recipe now!
Ingredients
For the Ingredients
-
6 bone-in, skin-on chicken thighs
-
2 tbsp olive oil (divided)
-
1 large yellow onion (thinly sliced)
-
4 garlic cloves (minced)
-
1 tbsp smoked paprika (sweet or hot, your choice)
-
1 tsp dried oregano
-
1/2 cup dry white wine or chicken broth
-
1 can crushed tomatoes (14.5 oz)
-
1/2 cup chicken broth
-
1 tbsp sherry vinegar
-
1/2 cup pitted green olives
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1/4 cup sliced roasted red peppers
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Salt and black pepper (to taste)
-
Fresh parsley (for garnish)
Instructions
-
Preheat your oven to 375°F (190°C). Pat the chicken thighs thoroughly dry with paper towels, then season generously on both sides with salt and pepper. Heat 1 tablespoon of olive oil in your large oven-safe skillet over medium-high heat. Once the oil is shimmering, place the chicken thighs in the pan skin-side down. You’ll hear a satisfying sizzle—that’s exactly what you want. Cook for 6–8 minutes without moving them, until the skin is deeply golden and crispy. Flip and cook for another 2 minutes just to sear the other side, then transfer the chicken to a plate. The chicken won’t be cooked through yet—that’s perfect.01
-
Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Add the sliced onion and a pinch of salt, and cook, stirring occasionally, for about 8–10 minutes until softened and starting to turn golden at the edges. You’ll notice the kitchen filling with a sweet, savory aroma. Add the minced garlic, smoked paprika, and dried oregano, and cook for just 1 minute until fragrant—be careful not to burn the garlic.02
-
Pour in the white wine (or broth) to deglaze the pan, using a wooden spoon to scrape up all those delicious browned bits from the bottom. Let it bubble and reduce by about half, which should take 2–3 minutes. This step adds so much depth to the sauce. Then, stir in the crushed tomatoes, chicken broth, and sherry vinegar. Bring the sauce to a gentle simmer—you’ll see small bubbles breaking the surface.03
-
Nestle the seared chicken thighs back into the skillet, skin-side up, along with any accumulated juices from the plate. Scatter the green olives and roasted red peppers around the chicken. The sauce should come about halfway up the sides of the chicken. Carefully transfer the entire skillet to the preheated oven.04
-
Bake for 25–30 minutes, until the chicken is cooked through (an internal thermometer should read 165°F / 74°C) and the sauce has thickened slightly around the edges. The top of the chicken should still be crispy. Let the dish rest for 5 minutes out of the oven—this allows the juices to redistribute and the sauce to thicken a touch more. Garnish with fresh parsley before serving.05
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