Last Updated on July 7, 2021 by Slow The Cook Down
Add some spice and flavor to your meals with this super easy one pan chicken skillet recipe. Simple to make, this chorizo chicken is ready to serve in around 30 minutes, and you just need a few simple ingredients.
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Chicken is the most consumed meat in North America, it's high in protein and lower in fat compared to other cuts of meat, and it's so simple to transform it into something super tasty....enter this chorizo chicken recipe!
If you are finding that your regular chicken dinners are getting a bit boring, this recipe is sure to spice things up and get you out of that weeknight dinner rut!
Super simple and easy to make, but boy, the flavors are out of this world! Smokey and spicy, this dish has some depth!
Be sure to try my Chicken Chorizo Pie and Buffalo Chicken Quesadillas too!
Why you will love this recipe!
- One pan: This whole recipe is all cooked in one pan. It's cooked on the stovetop and in the oven, so you'll need an ovenproof skillet or cast iron.
- Quick and easy: This chicken recipe is super simple to prep and the majority of cooking time is hands off. Ready to serve in about 35 minutes.
- So flavorful: It's crazy that you just need two main ingredients and a few basic seasonings to create this delicious recipe!
- Dietary info: This chorizo chicken recipe is low carb and keto friendly, as well as being high in protein.
Ingredients
- Chicken: Use boneless skinless chicken breasts for this recipe. Pat them dry before seasoning and cooking.
- Chorizo: This Spanish pork sausage is seasoned with garlic paprika and salt. If you don't like things too spicy, simply choose a mild chorizo.
- Oil: For cooking and coating. Use a neutral high heat oil like canola or vegetable.
- Seasonings: The chicken breasts are seasoned with garlic powder and paprika so they sit perfectly with the flavors of the chorizo.
How to make chorizo chicken
Be sure to scroll down for the full recipe!
- Season the chicken breasts (photo 1).
- Cook the chorizo til crispy (photo 2).
- Sear the chicken on both sides, then finish cooking 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.
You can get both Spanish and Mexican varieties of chorizo, for this recipe I used Spanish, though it will work well with Mexican as well. Spanish chorizo is seasoned with garlic and paprika, so it has more of a smokey flavor, where as the Mexican varieties are flavored with vinegar.
The main difference between these two varieties is that you can not slice the Mexican chorizo like you do the Spanish, it has more of a ground beef texture, so the finished dish will look slightly different.
You can use a milder chorizo if you are more sensitive to spicy foods. If you can't get chorizo, Andouille sausage or Kielbasa make good substitutions.
This dish is best served as soon as you've made it so that the chicken is tender and juicy. If you do have leftovers though, they will keep well, covered in the fridge for up to 4 days.
It can be reheated in the oven at 350F / 180c for 15 minutes until warmed through.
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:
Recipe Notes and Tips
- 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.
More Chicken Skillet Recipes
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Chorizo Chicken Skillet Recipe
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.
- Cut the chorizo into small cubes.
- 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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