One Pan Chicken and Chorizo is one of those dishes that brings big flavor with almost no effort. I first made it while cooking in a tiny Spanish kitchen, where smoky chorizo and juicy chicken came together in one sizzling pan. That same love for simple, bold meals is what inspired Fresh Leaf Rezepte.
After 20 years of cooking around the world, I believe dinner should be easy, joyful, and worth sharing. This recipe does exactly that no fancy steps, just good food fast. If you’ve tried our juicy baked chicken bites, you’ll love this smoky, satisfying one pan favorite.
Table of Contents
One Pan Chicken and Chorizo
- Total Time: 40 minutes
- Yield: 4 servings
Description
A rustic Spanish-inspired one-pan dinner where juicy chicken thighs, smoky chorizo, and vibrant veggies cook together for bold flavor with almost no effort.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 5 oz (150g) Spanish-style chorizo, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, chopped
- 2 garlic cloves, minced
- 1 cup baby potatoes, halved (optional)
- 1/2 cup chicken broth or dry white wine
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 1 tbsp olive oil
- Optional add-ins: cherry tomatoes, olives, cannellini beans, chili flakes, fresh parsley for garnish
Instructions
- Heat a large skillet over medium-high heat. Add olive oil and sear chicken thighs skin-side down for 5–6 minutes until golden and crispy. Flip and cook for another 2 minutes, then remove and set aside.
- Add sliced chorizo to the same pan and cook until it releases its oils.
- Stir in onion, garlic, and bell peppers. Sauté until softened and coated in the chorizo oil.
- Return chicken to the pan, nestling it among the vegetables. Season with smoked paprika, salt, and pepper.
- Add chicken broth or white wine, cover, and let simmer for 15–20 minutes, until chicken is cooked through and everything is tender.
- Serve hot, straight from the pan. Garnish with fresh parsley if desired.
Notes
For extra heat, add chili flakes. For a richer finish, stir in roasted cherry tomatoes or olives. This dish also works beautifully roasted in the oven at 400°F (200°C) for 35–40 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One Pan
- Cuisine: Spanish-Inspired
What It Is: One Pan Chicken and Chorizo Defined
At its heart, one pan chicken and chorizo is a rustic dish rooted in Spanish cooking where simple ingredients and bold flavors come together with little fuss. The magic comes from what happens in that one pan: as the chicken sears, the chorizo renders its rich, spiced oils, infusing everything else with depth and warmth.
The dish typically starts with bone in, skin on chicken thighs, known for staying juicy during cooking. Chorizo adds smokiness and a mild heat that makes the whole pan pop with flavor. You’ll often find bell peppers, onions, garlic, and potatoes added in each soaking up the seasoned oils in the pan. The result? A balanced mix of crispy, juicy, and tender textures, all in one bite.
There are also many variations depending on what’s in your fridge. Some versions lean into Mediterranean flavors with olives and cherry tomatoes, while others go heartier with beans or chunks of butternut squash. It’s the kind of dish that encourages creativity without the risk of ruining dinner.
What really sets one pan chicken and chorizo apart is its simplicity. There’s no sauce to make, no sides to prep everything cooks together. That’s why it’s not only ideal for weeknights but also for hosting. Just like our garlic parmesan chicken and potatoes, it’s a one pan dinner that feels complete on its own.
Best of all, it’s easy to make it your own. Prefer a little extra heat? Add red pepper flakes. Want a richer finish? Stir in a spoonful of sour cream or toss in roasted cherry tomatoes. Much like our frittata dinner recipe, this is a flexible foundation with room to play.
Ingredients for One Pan Chicken and Chorizo
To make this flavorful one pan chicken and chorizo dinner, you’ll only need a few simple ingredients. These amounts serve 4 people, and the recipe is easy to scale up or down.
- 4 bone-in, skin-on chicken thighs
- 5 oz (150g) Spanish-style chorizo, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, chopped
- 2 garlic cloves, minced
- 1 cup baby potatoes, halved (optional)
- ½ cup chicken broth or dry white wine
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 1 tbsp olive oil
Optional add-ins:
- Cherry tomatoes
- Olives
- Cannellini beans
- Chili flakes for extra heat
- Fresh parsley for garnish
Now that your ingredients are ready, let’s walk through the exact steps to bring this one pan wonder to life.
Step by Step: How to Make One Pan Chicken and Chorizo
Making one pan chicken and chorizo couldn’t be easier, but a few key tips will help you get restaurant-level results at home. It starts with choosing the right cuts bone in, skin on chicken thighs are best. They crisp beautifully and stay moist, even if you slightly overcook them. Pair that with Spanish style chorizo for deep, smoky flavor that’s not overly spicy.
Start by heating a large skillet over medium-high heat. Sear the chicken thighs skin-side down first until golden and crispy about 5 to 6 minutes. Don’t rush this step; the crispy skin adds big texture and flavor. Flip the chicken, cook for another 2 minutes, then remove and set aside.
In the same pan, add sliced chorizo. It will start to release its oil quickly. Stir in chopped red onions, garlic, and sliced bell peppers. Sauté until softened and coated in that flavorful oil. Return the chicken to the pan, nestling it among the veggies.
Add a splash of chicken broth or white wine for extra moisture. Cover and let it simmer for 15 to 20 minutes, until the chicken is fully cooked and everything’s tender. That’s it no oven needed.
Serve straight from the skillet, or pair it with warm rice, crusty bread, or roasted potatoes. If you enjoy the ease of our copycat Taco Bell Mexican pizzas, you’ll love this dish’s simplicity even more. For extra meal prep value, double the recipe and portion it out with steamed veggies or rice, like we do in our taco lunch meal prep.
Who One Pan Chicken and Chorizo Helps
The beauty of one pan chicken and chorizo is how many people it serves not just at the dinner table, but in everyday life. This is the kind of recipe that supports busy families, new cooks, and anyone trying to make better food with less time.
For parents juggling work and weeknight chaos, this meal is a lifesaver. There’s hardly any prep just slice some chorizo and vegetables, then brown everything in one pan. You don’t need separate sides, sauces, or extra pots. It’s a one and done dinner that fills everyone up and still leaves room for leftovers.
It’s also a hit with picky eaters. The bold flavor from the chorizo can be adjusted by choosing mild or spicy varieties, and the vegetables are easily swapped based on what your kids will eat. Served with rice or some roasted potatoes, this meal feels comforting and familiar without ever being boring.
Meal preppers also love one pan chicken and chorizo for how well it stores and reheats. The flavors deepen overnight, and it holds up in the fridge for several days. You can prep it on a Sunday and have flavorful lunches or dinners ready to go. It’s just as handy as our taco lunch meal prep or old-fashioned goulash both favorites among readers who cook ahead.
And if you’re just starting your cooking journey, this recipe builds confidence. You’ll learn how to build flavor, time each step, and deliver a meal that tastes better than takeout all with simple ingredients.
So whether you’re feeding kids, cooking solo, or planning your week in advance, this dish works hard for you.
How One Pan Chicken and Chorizo Works and Why You Can Trust It
There’s a reason one pan chicken and chorizo consistently delivers amazing results: it’s a technique that relies on building flavor from the very first step. Searing chicken thighs with the skin on creates a crispy, golden crust and locks in juices. As the chorizo cooks, it releases rich oils that infuse the vegetables and chicken with smoky, savory depth. Every layer builds on the last all in a single pan.
This kind of method doesn’t just save time. It creates complexity without needing extra sauces, thickeners, or fuss. That’s why it’s one of the most reliable meals you can keep in your back pocket. Whether you’re using a cast iron skillet or a sheet pan, it works beautifully in any kitchen.
At Fresh Leaf Rezepte, recipes aren’t just published they’re tested multiple times by someone who’s been cooking for over 20 years in diners, street kitchens, and family homes around the world. This one pan chicken and chorizo recipe has been adapted for stovetop and oven, for beginners and seasoned home cooks alike.
In the end, it works because it’s honest food with proven techniques, flexible ingredients, and real kitchen experience behind it.
Conclusion: A One Pan Recipe Worth Repeating
One pan chicken and chorizo isn’t just an easy dinner it’s a dish packed with real, honest flavor that comes together in minutes. With juicy chicken, smoky sausage, and vibrant veggies, every bite delivers comfort and depth without complexity. It’s flexible, beginner-friendly, and perfect for families, meal preppers, or anyone who loves bold, satisfying food without the mess.
At Fresh Leaf Rezepte, this recipe reflects everything I’ve learned in kitchens around the world how to make food that’s simple, joyful, and worth sharing. Whether you’re cooking for four or just for yourself, this one pan meal is proof that great flavor doesn’t need fancy techniques.
If you made this dish, I’d love to know: Did you add anything extra? Try it in the oven? Let me know in the comments below or share it with someone who needs a new weeknight go-to.
Hungry for more? Don’t miss our other reader favorites like juicy baked chicken bites or old-fashioned goulash both perfect next steps after mastering this one.
Can I use chicken breasts instead of thighs in one pan chicken and chorizo?
Yes, you can use chicken breasts, but you’ll need to adjust the cooking time slightly to prevent them from drying out. Chicken thighs are more forgiving and add extra flavor, especially when cooked with the chorizo in one pan.
Is one pan chicken and chorizo good for meal prep?
Absolutely. This dish holds up well in the fridge for 3 to 4 days and actually tastes even better the next day as the flavors deepen. It’s perfect for batch cooking lunches or quick weeknight reheat meals.
What vegetables go best with chicken and chorizo?
Classic additions include bell peppers, onions, and baby potatoes. You can also try cherry tomatoes, zucchini, or even spinach for a different twist. The key is using veggies that cook well in the chorizo oil and absorb all the flavor.
Can I make this one pan dish in the oven?
Yes, the oven method works beautifully. Just layer everything in a large baking dish or sheet pan, drizzle with olive oil, and roast at 400°F (200°C) for about 35–40 minutes. Stir once halfway through to coat everything evenly in the juices.