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.

One Pan Chicken and Chorizo: Ultimate 30-Minute Flavor Bomb

Name: One Pan Chicken and Chorizo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Spanish-Inspired
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

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

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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