Go Back
+ servings
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.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2 servings
Calories 397kcal


  • 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)


  • 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.


  • 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.


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