Dinner · Spanish

One-Pan Spanish Chicken with Chorizo and Butter Beans

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · September 15, 2026

This is the kind of dinner that looks impressive but basically cooks itself. Smoky chorizo, sweet peppers, and creamy butter beans simmer under crisp-skinned chicken thighs in one pan. You brown everything on the stove, slide it into the oven, and let it do its thing.

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One-Pan Spanish Chicken with Chorizo and Butter Beans

Why you'll love this

  • Everything cooks in one pan, so cleanup is minimal.
  • Smoky chorizo does most of the flavor work for you.
  • It feels like a special dinner but takes almost no hands-on effort.
  • Naturally gluten-free and packed with protein and beans.

EveryDayMeal recipe

One-Pan Spanish Chicken with Chorizo and Butter Beans

Prep
15m
Cook
55m
Total
70m
Serves
4
Level
Easy

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 onion, sliced
  • 5 ounces chorizo, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 teaspoon sweet smoked paprika
  • 4 garlic cloves, minced
  • 1 (14.5-ounce) can canned diced tomatoes
  • 1 cup green olives
  • 1 (15-ounce) can butter beans (lima beans), drained and rinsed
  • 8 bone-in, skin-on chicken thighs
  • 1 handful fresh parsley, chopped
  • to taste salt and black pepper

Equipment

  • Large ovenproof skillet or braiser
  • Cutting board
  • Sharp knife
  • Instant-read thermometer

Instructions

  1. Heat your oven to 400 degrees F. Warm the olive oil in a large ovenproof skillet over medium heat, then add the onion, chorizo, and peppers with a pinch of salt and pepper. Cook for about 15 minutes, stirring now and then, until the vegetables soften and the chorizo releases its deep red oils, which is where a lot of the flavor comes from.
  2. Stir in the paprika and garlic and cook for another 2 minutes, just until fragrant, so the garlic doesn't scorch and turn bitter.
  3. Pour in the diced tomatoes, olives, and butter beans, stir to combine, and season with salt and pepper. Nestle the chicken thighs skin-side up into the sauce so the skin sits above the liquid and can crisp up, then season them well.
  4. Transfer the pan to the oven and bake for 40 minutes, until the chicken skin is golden and crisp and the meat is cooked through (the juices should run clear and reach 175 degrees F).
  5. Scatter the chopped parsley over the top and serve straight from the pan.

Tips from the kitchen

  • Pat the chicken skin dry before it goes in the pan so it crisps instead of steaming.
  • Keep the chicken skin above the sauce line while it bakes; that's the trick to crisp skin, not soggy.
  • Use a good chorizo (the firm, cured Spanish kind) for the best smoky flavor and rich oil.

Estimated nutrition per serving: 620 cal · 42g protein · 24g carbs · 40g fat

Make it your own

  • Swap butter beans for cannellini or chickpeas if that's what you have.
  • Use boneless thighs and cut the bake time to about 25 minutes.
  • Add a splash of dry sherry or white wine with the tomatoes for extra depth.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a covered skillet over medium heat or in the microwave. The skin softens once stored, so crisp it briefly under the broiler if you want it crunchy again.

Good to know

Can I use chicken breasts instead of thighs?
You can, but thighs stay juicier through the long bake. If using breasts, add them later and cook just until they reach 165 degrees F to avoid drying out.
What if I can't find butter beans?
Cannellini beans, great northern beans, or chickpeas all work well and keep that creamy texture.
Do I need to soak dried beans?
No, this recipe uses canned beans. Just drain and rinse them before adding.
Can I make this ahead?
Yes. Cook it fully, cool, and refrigerate for up to 3 days. Reheat gently and refresh the skin under the broiler.

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