This one-pan creamy chicken thighs with chorizo recipe is simple yet delicious. You start at the stove top searing the chicken and adding layers of flavour to create a delicious sauce. Then simply pop the cast iron skillet (or ovenproof pan) into the oven and let the heat do all the hard work for you, developing those flavours.
It really is that simple, our favourite kind of weekday dinner. Enjoy!
We love quick and easy weekday chicken dinners and this recipe ticks all those boxes. Using everyday ingredients we think you will love how easy and versatile this chicken and chorizo recipe is.
Serve with your choice of pasta or rice and a mix of seasonal vegetables. Or sometimes we simply serve alongside some fresh crusty bread to mop up that creamy sauce! However you choose to serve this dish we are sure it will become a new family favourite.
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Ingredients
- Chicken thigh - we prefer bone-in for this dish but you could also use boneless chicken thigh.
- Cooking oil - we use canola but your preferred non flavoured cooking oil is fine.
- Salt and black pepper
- Red onion - sweet and mild flavour which works best but you could substitute it with French shallots.
- Garlic
- Red capsicum / bell pepper
- Chorizo sausage - look for a Spanish chorizo and we recommend choosing the best quality one you can for your budget.
- Dried oregano
- Chicken stock - again choose the best quality stock you can.
- Cream - full fat single cream.
- Baby spinach
Other weekday recipes you will love
If you love creamy mushrooms then definitely try our oven-roasted chicken with mushroom sauce. Or our ever popular one pan chicken and chorizo paella for another delicious weekday dinner recipe!
Check out our latest dinner recipes for more delicious inspiration.
A note about chicken thighs.
Why chicken thigh is a great option for one pan dishes. Thigh meat is a flavoursome, versatile cut of chicken. It holds its moisture during the cooking process, preventing you from ending up with dried, flavourless chicken.
It's also often a cheaper cut of meat, making it a great option for feeding the family or a crowd.
How to make creamy chicken thighs with chorizo.
- Start by preheating your oven to fan 200 ℃ /390 ℉. Then prep your ingredients, having them ready next to your pan will make this recipe even quicker.
- Place a cast iron (or oven-proof pan) on a high heat and add the oil.
- Season the chicken thighs and place them into the hot pan. As soon as you place the chicken in the pan turn the heat down to low and let them cook for 10 minutes, this will add a nice colour to the meat.
Hint: Don't turn the things over, let them cook on one side.
- Remove the thighs from the pan and set aside. Then add the red onion, garlic, chorizo and capsicum to the pan.
- Allow to cook for 5 minutes until softened.
- Add the chicken thigh, along with any resting juices back to the pan. Then add the chicken stock and cream, bring to a simmer then place the dish into the preheated oven.
- Oven bake for 15 minutes until the chicken is cooked through and the sauce has reduced by half.
- Once cooked add the spinach to the pan and allow it to wilt, either by adding a lid or popping it back on the stovetop for a few minutes.
Note: The minimum internal temperature for a cooked chicken thigh, using an instant-read food thermometer is 165 ℉ / 74 ℃.
A tip from the chef
Starting the cooking process on the stove enables you to build delicious layers of flavour. And when it comes to searing the meat remember colour means flavour!
It's worth spending 10 minutes at the stove, to sear the meat and develop the sauce.
We sometimes see recipes that suggest skipping the stove top or meat searing step to save time but seriously don't. Just give it a try and you will see why.
If you are looking for new recipe ideas to add to your weekly repertoire, then this creamy chicken thighs with chorizo recipe is one to try. Enjoy!
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Happy cooking!
Recipe
Creamy Chicken Thighs with Chorizo
Equipment
- Cast iron skillet or large oven proof pan
Ingredients
- 1.5 kg Chicken Thighs Bone in (or out depending on availability)
- 2 tablespoon Canola oil (or your preferred non flavoured cooking oil)
- Salt and pepper
- ½ Red onion Diced small
- 4 cloves Garlic Peeled, minced
- ½ Red capsicum / bell pepper Diced
- 80 g Spanish chorizo sausage Sliced
- 1 teaspoon Dried oregano
- 250 ml Chicken stock
- 300 ml Cream (Single or half and half)
- 80 g Baby spinach
Instructions
- Preheat the oven to fan bake to
200 °C (392 °F) - Prep all your ingredients.
- Place the cast iron dish onto the stove top and heat to a high heat, add the canola oil.
- Season the chicken thighs with a pinch of salt and pepper and place into the hot pan, turn the heat to low and allow the thighs to cook on a low heat for 10 minutes. Don't turn the thighs over, keep cooking them on one side.
- After 10 minutes remove the thighs from the pan and place to the side, add the diced red onion, garlic, capsicum, chorizo and dried oregano. Cook for 5 minutes until soft.
- Place the chicken thighs (and any resting juices) back into the pan then add the chicken stock and cream. Bring to a simmer then place the dish into the preheated oven.
- Cook for 15 minutes in the oven until the thighs are cooked and the sauce has reduced by half. (See note below)
- Remove from the oven, add the baby spinach and allow it to wilt. Either by placing a lid on the dish for a few minutes or by placing it onto a medium stove top for a minute or two to allow the spinach to wilt. Then stir well.
- Serve with your side of choice and enjoy.
Leave your reviews, comments and questions below.