This easy chorizo chicken is a flavorful one-pan dinner made with juicy chicken breasts and crispy Spanish chorizo. Ready in around 30 minutes, this simple chicken and chorizo recipe is perfect for busy weeknights.
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Smoky Spanish chorizo adds loads of flavor to this simple chicken skillet. The chorizo is cooked until crispy before the chicken breasts are seared in the same pan and finished in the oven for an easy weeknight dinner.
Be sure to try my Chicken Chorizo Pie, or browse my other chicken recipes.
Ingredients
- Chicken: Use boneless skinless chicken breasts for this recipe. Pat them dry before seasoning and cooking.
- Chorizo: Use Spanish chorizo that can be sliced or diced. Mild or spicy both work.
- Oil: For cooking and coating. Use a neutral high heat oil like canola or vegetable.
- Seasonings: The chicken breasts are seasoned with garlic powder, paprika and a little salt and black pepper.
- Garnish: Some fresh parsley to serve.
How to make chorizo chicken
Be sure to scroll down for the full recipe!
- Season the chicken breasts (photo 1).
- Sauté the diced chorizo until crispy on a medium high heat, then remove from the skillet (photo 2).
- Sear the chicken on both sides in the chorizo oil, then return the chorizo to the pan and finish in the oven. (photo 3).
Frequently Asked Questions
I prefer to make this with chicken breasts, but you can totally use thighs if you have them. The recipe will remain pretty much the same, but the cooking time in the oven may need to be increased slightly.
This recipe uses Spanish chorizo.
Mexican chorizo has more of a ground beef texture and will fundamentally change the finished dish.
You can use a milder chorizo if you are more sensitive to spicy foods
Serving Suggestions
This chorizo chicken is great to serve with all of your favorite sides, and works well with most veggie, potato and salads. Try it with Tomato Rice or Pesto Asparagus.
For more easy one-pan dinners, check out my Chicken Skillet Recipes.
Chorizo Chicken
Ingredients
- 2 boneless skinless chicken breasts
- 1 tablespoon oil
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- generous pinch of salt and pepper
- 5 ounces chorizo (140g)
Instructions
- Pat dry the chicken breasts and place in a large bowl with the oil, garlic powder, paprika and salt and pepper. Rub the seasonings all over the chicken so they are evenly coated.2 boneless skinless chicken breasts, 1 tablespoon oil, ½ teaspoon garlic powder, ½ teaspoon paprika, generous pinch of salt and pepper
- Cut the chorizo into small cubes.5 ounces chorizo
- Preheat the oven to 355F / 180c.
- Add a little oil to an ovenproof skillet and place on a medium high heat. Once hot add the chorizo pieces. Cook for around 5 minutes, stirring occasionally until they start to get a little crispy on the edges.
- Remove the chorizo from the skillet, keeping the oil in the pan, and set to one side. Put the skillet back on the heat.
- Add the chicken breasts to the skillet and cook on both sides for about 4 to 5 minutes til browned.
- Add the chorizo back to the skillet and place in the oven for 15 minutes, or until the chicken is cooked through.
- Let the chicken rest for 5 minutes before slicing and topping with the chorizo pieces.
Notes
- Cut the chorizo into small cubes so that they are easy to eat. The edges will get nice and crisp when you pan fry them.
- The chicken should be close to room temperature when you add it to the pan to cook. Season the chicken first and then let it sit out so it won't be super cold when you add it to the skillet.
- Depending on the thickness of your chicken breasts, the cooking time can vary. Use an instant read thermometer to get perfectly cooked chicken. It should register at 165F.
- Let the chicken rest for 5 minutes before slicing and serving. This allows the juices to redistribute.
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