One Pan Creamy Chicken And Chorizo

If you’ve been around here for a little while, you’ll know chicken and chorizo is one of my all-time favourite combos. Today we’re celebrating it in the form of a one-pan wonder! Follow me…

Chicken Thighs

For this recipe we’ll be using boneless skinless chicken thighs. I love using chicken thighs in this recipe because they add so much flavour to the sauce! They’re fattier than breasts, so when you fry them they leave behind a gorgeous pool of fat (aka flavour). This is perfect to incorporate into a sauce. The sauce is packed with so much flavour, but we still want the thighs to hold their own. As such, we’ll be giving them a good seasoning on both sides. I like a smoked paprika-based seasoning mix, just to compliment the smokiness of the chorizo.

Pan-Fried Chicken Thighs

We’re going to pan-fry the thighs, not only so we can use the excess fat, but also so we can get a light char on the meat. In moderation, char adds some lovely flavour to the meat and really adds to the smokiness of the dish. Process shots: season thighs (photos 1&2), fry then remove (photos 3&4).

Creamy Chorizo Sauce

To pair with the chicken we’ve got a sauce that’s packed with so much flavour. Here’s what you’ll need:

Onion & Garlic – For a base flavour. Both are fried in the leftover chicken fat. Chorizo – You’ll want this diced nice and small so it distributes through the sauce, as opposed to big chunks here and there. White Wine – This cuts through the richness of the creamy sauce. Chicken Stock – I recommend using low-salt stock to gain more control over the saltiness of the dish, since chorizo is already pretty salty! Cream – Must be double (UK) or heavy (US) so you end up with a nice thick sauce. Parmesan – Deepens the savoury flavour of the sauce and will also help it thicken. Baby Plum Tomatoes – These are an essential ingredient. They offer sweet pops of flavour that balance out the other rich, salty flavours of the sauce. Basil – Pairs beautifully with both the chorizo and tomatoes.

One extra ‘bonus’ ingredient is the resting juices from the chicken. As the thighs sit, a pool will form around them. This is pure flavour, so don’t waste it!

What kind of chorizo should I use?

You’ll want to use cured Spanish chorizo. I buy it pre-diced, but you can buy it whole and dice it yourself if needs be. Process shots: fry onion (photo 1), fry chorizo (photo 2), fry garlic (photo 3), reduce wine then add stock, cream and parmesan (photo 4), stir and simmer then add basil and tomatoes (photo 5), stir and simmer (photo 6).

Can I use chicken breast instead of thigh?

I like using thighs because they’re more fatty and flavoursome than breast, but you could try breast if you’d prefer (I’ve added more on this in the recipe card notes below).

Is this recipe spicy?

It’s got a kick to it, but nothing overbearing at all. Most of the spice comes from the chorizo, then just a touch from the chicken seasoning.

How do I thicken the sauce?

If you keep simmering and stirring away it’ll definitely thicken. Just make sure you’re using double/heavy cream and you’ll be fine!

Serving Creamy Chicken Chorizo

Once the sauce is done, I typically put the thighs back in for a minute or so to warm them through. Here I’ve served with orzo and some rocket. I just cook the orzo then just mix with a splash of cooking water, a drizzle of extra virgin olive oil and a good squeeze of lemon juice. Rice could also work, but check out my Side Dishes for more inspo. You’re mainly after something to mop up that rich sauce! Alrighty, let’s tuck into the full recipe for this creamy chicken and chorizo shall we?!