One-Pan Creamy Chicken and Chorizo
One-Pan Creamy Chicken and Chorizo
Ingredients
For the Chicken
- 4 boneless, skinless chicken thighs
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Creamy Chorizo Sauce
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 6 ounces diced chorizo, diced
- 3 garlic, minced
- 1/2 cup dry white wine
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1 pint baby plum tomatoes, halved
- 1/4 cup fresh basil, chopped
Instructions
- 1
In a medium bowl, combine the smoked paprika, chili powder, garlic powder, onion powder, kosher salt, and black pepper. Season the chicken thighs generously on both sides with the spice blend.
⏱️ 3 min
- 2
Heat 1 tablespoon of olive oil in a large, oven-safe skillet or pan over medium-high heat. Add the seasoned chicken thighs and cook for 5-7 minutes per side, or until lightly charred on the outside and cooked through. Remove the chicken from the pan and set aside on a plate, allowing any juices to collect.
⏱️ 12 min
- 3
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same pan. Add the diced yellow onion and sauté for 3-4 minutes until softened and translucent.
⏱️ 4 min
- 4
Add the diced chorizo to the pan with the onions and cook for 3-5 minutes, stirring occasionally, until it renders some of its fat and becomes slightly crispy. Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 6 min
- 5
Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to simmer and reduce by about half, which should take 2-3 minutes.
⏱️ 3 min
- 6
Stir in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, then stir in the grated Parmesan cheese until it melts and the sauce begins to thicken slightly. Continue to simmer for 3-5 minutes, stirring occasionally, until the sauce reaches your desired consistency.
⏱️ 5 min
- 7
Stir in the halved baby plum tomatoes and chopped fresh basil. Pour in any collected juices from the cooked chicken into the sauce and mix well.
⏱️ 2 min
- 8
Nestle the cooked chicken thighs back into the creamy chorizo and tomato sauce, ensuring they are well coated. Serve hot, optionally with a side of orzo pasta or fresh arugula.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pan Creamy Chicken and Chorizo
Ingredients
For the Chicken
- 4 boneless, skinless chicken thighs
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Creamy Chorizo Sauce
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 6 ounces diced chorizo, diced
- 3 garlic, minced
- 1/2 cup dry white wine
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1 pint baby plum tomatoes, halved
- 1/4 cup fresh basil, chopped
Instructions
- 1
In a medium bowl, combine the smoked paprika, chili powder, garlic powder, onion powder, kosher salt, and black pepper. Season the chicken thighs generously on both sides with the spice blend.
⏱️ 3 min - 2
Heat 1 tablespoon of olive oil in a large, oven-safe skillet or pan over medium-high heat. Add the seasoned chicken thighs and cook for 5-7 minutes per side, or until lightly charred on the outside and cooked through. Remove the chicken from the pan and set aside on a plate, allowing any juices to collect.
⏱️ 12 min - 3
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same pan. Add the diced yellow onion and sauté for 3-4 minutes until softened and translucent.
⏱️ 4 min - 4
Add the diced chorizo to the pan with the onions and cook for 3-5 minutes, stirring occasionally, until it renders some of its fat and becomes slightly crispy. Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 6 min - 5
Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to simmer and reduce by about half, which should take 2-3 minutes.
⏱️ 3 min - 6
Stir in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, then stir in the grated Parmesan cheese until it melts and the sauce begins to thicken slightly. Continue to simmer for 3-5 minutes, stirring occasionally, until the sauce reaches your desired consistency.
⏱️ 5 min - 7
Stir in the halved baby plum tomatoes and chopped fresh basil. Pour in any collected juices from the cooked chicken into the sauce and mix well.
⏱️ 2 min - 8
Nestle the cooked chicken thighs back into the creamy chorizo and tomato sauce, ensuring they are well coated. Serve hot, optionally with a side of orzo pasta or fresh arugula.
⏱️ 2 min