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    Home » Cook » Easy Weeknight

    Published: Jul 7, 2021 by Slow The Cook Down

    Chorizo Chicken

    Jump to Recipe Print Recipe
    Pinterest graphic. Chorizo chicken with text overlay.
    Pinterest graphic. Chorizo chicken with text overlay.
    Pinterest graphic. Chorizo chicken with text overlay.

    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.

    Two chicken breasts in a skillet with chorizo. One chicken breast is sliced into pieces.

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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.
    Sliced cooked chicken breast topped with cubes of chorizo.

    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).
    Three step by step photos to show how to make the recipe.

    Frequently Asked Questions

    Can you make this recipe with chicken thighs?

    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.

    What's the best chorizo to use?

    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.

    Can you make it ahead of time?

    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.

    Overhead shot of sliced chicken breast with chorizo pieces.

    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
    • Roasted Cauliflower Rice
    • Rosemary Garlic Fries
    • Pesto Asparagus

    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.
    Close up of pieces of sliced chicken topped with pieces of chorizo.

    More Chicken Skillet Recipes

    • Honey Sriracha Chicken
    • Chicken Poached in Coconut Milk
    • Honey Lemon Chicken
    • Lemon Oregano Chicken

    I love hearing from you!! If you have tried this chorizo chicken recipe, be sure to scroll down, give it a star rating and let me know what you thought!

    For more tasty treats, food inspiration and fun, be sure to follow me on Facebook, Instagram, Twitter and Pinterest – come say hi!

    Be sure to keep in touch and sign up to Slow The Cook Down to grab your free e-book ‘Stress Free Recipes Made For Sharing’

    Two chicken breasts in a skillet with chorizo pieces.

    Chorizo Chicken Skillet Recipe

    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.
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings: 2 servings
    Calories: 397kcal
    Author: Slow The Cook Down

    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.

    Nutrition

    Calories: 397kcal | Carbohydrates: 1g | Protein: 36g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 994mg | Potassium: 438mg | Fiber: 1g | Sugar: 1g | Vitamin A: 533IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 2mg
    Tried this recipe? Pin it today!Mention @SlowTheCookDown or tag #SlowTheCookDown!
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