One pan creamy chicken thighs with chorizo (2024)

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.

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Happy cooking!