⭐ Why You’ll Love This Recipe

• One-pan, minimal cleanup
• Big Spanish flavor from simple ingredients
• Weeknight-friendly
• Ready in Around 30-minutes

Cooking tips:

Choose the right chicken thighs:
Skin-on, bone-in chicken thighs deliver the deepest flavor and stay beautifully juicy during simmering. Boneless thighs cook faster and are still excellent, while skinless thighs offer a lighter option—just reduce the simmering time slightly to avoid drying them out.

Let the chorizo flavor the oil:
Don’t rush this step. Cooking the chorizo gently allows it to release its paprika-rich oils, which form the flavor foundation of the entire dish. Once the oil turns golden-red, remove the chorizo to prevent it from drying out, then return it later for maximum flavor and texture.

Use sweet smoked paprika, not hot:
Spanish sweet smoked paprika (pimentón dulce ahumado) provides smoky depth without overpowering heat. Hot paprika tends to dominate the sauce and mask the creamy balance—save it for garnishing if you prefer extra spice.

Brown, don’t cook, the chicken at first:
The goal is deep golden color, not fully cooked chicken. Proper browning adds complexity to the sauce and ensures the thighs remain tender once they finish cooking in the cream.

Deglaze the pan thoroughly:
When you add the broth or water, scrape up every caramelized bit from the bottom of the pan. Those browned bits dissolve into the sauce, adding rich, savory depth you can’t get any other way.

Control the simmer:
Keep the heat at a gentle simmer, not a boil. High heat can cause the cream to split, while low, steady heat produces a smooth, velvety sauce.

Finish with freshness: 
A few sprigs of fresh thyme at the end lift the richness of the dish and balance the creamy sauce beautifully. Taste and adjust seasoning just before serving for the best final result.

🍽️ Serving Suggestions

This recipe is ideal when served alongside lots of fresh crusty bread, or make it extra indulgent comfort food and serve creamy chicken thighs over a bead of creamy mash or with some steamed rice. 

No matter how you serve it, we suggest serving your chicken thighs piping hot alongside a glass of Spanish red wine like a Rioja, Ribera del Duero.

🍷 For more info on Spanish Wines, check out our complete guide. Guide to Spanish Wine: Types, Tasting Notes, Food Pairings 🍷 

Buen Provecho!

🛒 Ingredient Swaps & Variations

Boneless vs bone-in chicken thighs
Bone-in, skin-on thighs deliver the richest flavor and stay wonderfully juicy, making them ideal for slow simmering in the creamy sauce. If you prefer boneless thighs, they work beautifully too and shave a few minutes off the cooking time—just reduce the simmer slightly to prevent overcooking.

Half-and-half instead of cream
For a lighter version, half-and-half can be used in place of double cream. The sauce will be slightly thinner and less rich but still creamy and comforting. Keep the heat low and avoid boiling to prevent the sauce from separating.

No chorizo? Try smoked paprika and olive oil
If chorizo isn’t available, you can still capture that signature smoky depth by gently warming extra virgin olive oil with garlic, thyme, and an extra pinch of sweet smoked paprika. While you’ll miss the meaty richness, the dish remains deeply flavorful and aromatic.

Add vegetables for extra texture and color
Mushrooms add earthy depth and soak up the creamy paprika sauce beautifully—slice and sauté them after the chorizo. Spinach can be stirred in at the very end to wilt gently, while peas add a touch of sweetness and color when added during the final few minutes of simmering.

Spanish Chicken and Chorizo Comfort Food

Spanish chicken and chorizo dishes are two ingredients that just work perfectly together. An example of how simple ingredients can create deeply satisfying comfort food. 

Across Spain, chicken is often paired with chorizo because the sausage’s paprika-rich oils infuse the dish with smoky depth, turning everyday cooking into something rich, rustic, and full of character, and that’s exactly the idea that we’re tapping into with this creamy paprika-infused chicken thighs recipe!

Effortless Comfort Food

What makes this style of comfort food so special is its balance. Chicken thighs provide tenderness and richness, while Spanish chorizo brings savory intensity, gentle spice, and unmistakable warmth from smoked paprika. Add cream, herbs, and garlic, and the result is a dish that feels indulgent without being heavy—ideal for cooler evenings and shared meals around the table.

Traditional Spanish Home Cooking

These one-pan chicken and chorizo recipes reflect traditional Spanish home cooking, where flavor is built slowly and thoughtfully, often in a single pot. They’re designed to be practical, nourishing, and generous, meant to be served with crusty bread, rice, or potatoes to soak up every last drop of sauce.

Creamy Paprika-Infused Chicken Thighs fit perfectly into this tradition—bold yet comforting, rustic yet refined. It’s the kind of dish that brings people together, delivering the cozy satisfaction of Spanish comfort food with minimal fuss and maximum flavor.

Spanish Chorizo – What is it and how to use it?

Chorizo is deeply woven into Spanish culinary culture, with methods and traditions that have been passed down through generations. 

Discover more about: 

The 7 Most Used Spices in Spanish Cooking (Uses, Health Benefits, Recipes)

At its core, Spanish chorizo is made from minced pork and pork fat, seasoned generously with Spanish paprika and garlic, then stuffed into natural pork casings. Depending on the regional style, additional spices such as black pepper, cumin, bay leaf, thyme, onion, or oregano may also be included. 

Once seasoned and stuffed, the sausages are tied and hung to dry in environments with the right balance of airflow, temperature, and humidity—usually a cool, dry space. Traditional chorizo cures for about 50 days, though some varieties are smoked over oak wood before completing their drying process. 

For this recipe, use either Spanish soft chorizo (chorizo fresco) or Semi-cured Chorizo. It will be softer and will not dry out when cooked. 

Spanish Soft Chorizo (Chorizo Fresco)

• This fresh, uncured sausage is made from pork, fat, paprika, crushed red pepper, and garlic. Because it’s raw, it must always be cooked before eating.

Semi-Cured Spanish Chorizo (Semicurado)

• A partially cured sausage that has been fermented and sometimes lightly smoked. It isn’t dried completely, giving it a softer texture and a pleasant tang from fermentation, which also naturally extends its shelf life.

🛒 Where to buy Fresh Chorizo (outside of Spain) 

While you can buy dry/slicing Spanish chorizo in many supermarkets outside of Spain, tracking down fresh chorizo might be more tricky. 

👀 We suggest buying it online and here’s a few reliable brands:

• Pork Chorizo (Wholefoods) 
• Silva Sausage, Chorizo Spanish, 11 oz
• Chorizos El Miño . 4 Pack 7 oz (Mexican, but comparable)

More Spanish Chorizo Recipes

• Easy 5-Ingredient Spanish Chicken Chorizo Dinner
• Sheet Pan Chicken Chorizo and Rice (Easy Weeknight Dinner Recipe)
• Easy Sheet Pan Chicken Thighs with Chorizo and Roast Veg
• Rioja-Style Potatoes with Chorizo (Patatas a la Riojana)
• Roasted Potatoes with Chorizo and Thyme
• Chicken Chorizo Chili One-Pot (Spicy Chili Recipe)

More Chicken Recipes

• Roast chicken thighs with red wine, tomato, and herbs
• Spanish Chicken in a Spicy Bravas Sauce
• Chicken Marbella (the classic Silver Palate recipe)
• Chicken and Rice Spanish Style (Arroz con Pollo)
• One Pan Chicken Thighs in Cava with Caramelized Apples

Nutrition Facts (Per Serving)

Serving size: 1 chicken thigh with creamy chorizo sauce

*Percent Daily Values (%DV) are based on a 2,000 calorie diet.

FAQs

Can I use chicken breast instead of chicken thighs?
Yes, but chicken thighs are recommended for the best flavor and tenderness. If using chicken breast, reduce the simmering time and keep the heat gentle to prevent the meat from drying out.

What type of chorizo works best for this recipe?
Spanish fresh chorizo (chorizo fresco) or semi-cured chorizo works best. Avoid fully cured slicing chorizo, as it won’t release enough paprika-infused oil or soften properly in the sauce.

Can I make this recipe ahead of time?
Yes. Creamy Paprika-Infused Chicken Thighs reheat very well. Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently on the stove over low heat.

Will the cream sauce split when reheated?
To prevent splitting, reheat slowly over low heat and stir gently. Avoid boiling the sauce, and add a small splash of broth or cream if needed to restore its smooth texture.

Is this dish spicy?
No. This recipe uses sweet smoked paprika, which adds smoky depth without heat. If you’d like a little spice, you can add a pinch of hot smoked paprika or chili flakes.

What can I serve with creamy paprika chicken thighs?
This dish pairs perfectly with mashed potatoes, steamed rice, crusty bread, or simple steamed vegetables to balance the richness of the sauce.

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