Dinner · Spanish

Easy Spanish Chicken with Chorizo and Butter Beans

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · June 30, 2026

This is the kind of one-pan dinner that does most of the work for you: smoky chorizo, sweet peppers, and tender chicken thighs all baked together in a rich tomato sauce. You brown everything on the stove, then let the oven finish the job. Serve it straight from the pan with crusty bread to soak up the sauce.

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Easy Spanish Chicken with Chorizo and Butter Beans

Why you'll love this

  • Everything cooks in one pan, so cleanup is minimal.
  • The chorizo does the seasoning work for you.
  • Naturally gluten-free and packed with protein.
  • Hands-off oven time means dinner basically makes itself.

EveryDayMeal recipe

Easy Spanish Chicken with Chorizo and Butter Beans

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

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 onion, sliced
  • 150g chorizo, sliced
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 1 tsp sweet smoked paprika
  • 4 garlic cloves, crushed
  • 400g tinned chopped tomatoes
  • 150g green olives
  • 400g butter beans, drained
  • 8 chicken thighs, skin on
  • 1 handful parsley, chopped

Equipment

  • Large ovenproof frying pan
  • Sharp knife
  • Cutting board
  • Wooden spoon

Instructions

  1. Heat your oven to 200C (180C fan). Warm the olive oil in a large ovenproof frying pan over medium heat, then add the onion, chorizo, and peppers with a pinch of salt and pepper. Fry for about 15 minutes until the vegetables soften and the chorizo releases its deep orange oils, which is what flavors the whole dish.
  2. Stir in the paprika and garlic and cook for another 2 minutes until fragrant, so the spices bloom and lose their raw edge.
  3. Pour in the chopped tomatoes, then add the olives and butter beans. Stir to combine and season well so the sauce tastes balanced.
  4. Nestle the chicken thighs into the sauce skin side up, season the skin, and transfer the pan to the oven. Bake for 40 minutes until the skin is crisp and the meat is cooked through and tender (juices should run clear).
  5. Scatter the chopped parsley over the top and serve straight from the pan.

Tips from the kitchen

  • Pat the chicken skin dry before seasoning so it crisps up properly in the oven.
  • Use a wide, heavy ovenproof pan so the chicken sits in a single layer and the skin stays above the sauce.
  • Taste the sauce before adding the chicken; the chorizo and olives are salty, so you may need very little extra salt.

Estimated nutrition per serving: 620 cal · 42g protein · 22g carbs · 40g fat

Make it your own

  • Swap butter beans for chickpeas or cannellini beans.
  • Use boneless thighs and reduce the oven time to about 30 minutes.
  • Add a splash of sherry or white wine with the tomatoes for extra depth.

Storing & make-ahead

Cool and store in an airtight container in the fridge for up to 3 days. Reheat in a covered pan over medium heat or in the microwave until piping hot. The flavors actually improve overnight, so it makes a great make-ahead meal.

Good to know

Can I use chicken breasts instead of thighs?
Yes, but thighs stay juicier during the long bake. If using breasts, reduce the oven time to about 25 minutes to avoid drying them out.
What should I serve with it?
Crusty bread, rice, or a simple green salad all work well to round it out and soak up the sauce.
Can I make it spicier?
Use hot smoked paprika instead of sweet, or pick a spicy chorizo and add a pinch of chili flakes.
Do I need to drain the butter beans?
Yes, drain and rinse them so the sauce stays rich rather than watery.

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