Chorizo Chicken

Two chicken breasts in a skillet with chorizo pieces.

This easy chorizo chicken combines juicy chicken breasts with crispy Spanish chorizo for a flavorful one-pan dinner that's ready in around 30 minutes.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings 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.
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.

Nutrition