chicken and chorizo skillet recipe

Chicken and Chorizo Skillet Recipe

This Chicken and Chorizo Skillet is a vibrant, flavorful one-pan meal combining tender chicken, smoky chorizo, and fresh vegetables in a savory tomato-based sauce. The bold spices of the chorizo infuse the dish with rich depth, while bell peppers, onions, and garlic provide a balanced, aromatic base. Finished with fresh parsley for a touch of brightness, this easy skillet recipe is perfect for a hearty weeknight dinner or meal prep. Serve it on its own, with crusty bread, or over rice for a complete and satisfying meal.

Prep Time: 15 minutes  

Cook Time: 30 minutes  

Total Time: 45 minutes  

Servings: 4

Ingredients:

2 chicken breasts (or 4 boneless, skinless chicken thighs), cut into bite-sized pieces

4 oz (115g) chorizo sausage, sliced into half-moons

1 red bell pepper, diced

1 small onion, finely chopped

3 cloves garlic, minced

1 can (14 oz) diced tomatoes

1 cup chicken broth

1 teaspoon smoked paprika

1/2 teaspoon dried oregano

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped for garnish

Optional Additions

1/2 cup frozen peas (add in the last 5 minutes)

1/2 cup cooked rice or potatoes for a heartier dish

Instructions:

Brown the Chicken:

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper. Add chicken to the skillet and brown on all sides, about 5-6 minutes. Remove chicken and set aside.

Cook the Chorizo:

Add the sliced chorizo to the skillet and cook for 2-3 minutes until it releases its oils and becomes slightly crispy. Remove and set aside with the chicken.

Saute the Veggies:

In the same skillet, add the remaining tablespoon of olive oil. Add onion and bell pepper; cook until softened, about 4 minutes. Add minced garlic and cook for another minute.

Simmer:

Stir in smoked paprika and oregano. Add the diced tomatoes and chicken broth, scraping up any browned bits. Return the chicken and chorizo to the skillet. Bring to a simmer, reduce heat, and cover. Cook for 15-20 minutes, until the chicken is cooked through.

Garnish and Serve:

Taste and season with additional salt and pepper if needed. Garnish with fresh parsley and serve warm.

Notes:

Chorizo Types:

You can use Spanish chorizo (cured) or Mexican chorizo (uncooked) depending on preference. If using Mexican chorizo, make sure to cook it thoroughly.

Chicken Cut:

Boneless thighs add more flavor and moisture, but breasts work for a leaner option.

Make It Spicy:

Add red pepper flakes or a splash of hot sauce for some heat.

Tips and Tricks

Deglaze for Flavor:

Use a splash of white wine to deglaze the pan after cooking the chorizo for extra depth of flavor.

Meal Prep:

This dish stores well in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

One-Pan Convenience:

Serve with crusty bread to soak up the sauce, or add cooked rice directly to the skillet for a complete one-pan meal.

Nutritional Information (Approximate per serving)

Calories: 350

Protein: 28g

Carbohydrates: 12g

Fat: 21g

Sodium: 820mg

Fiber: 3g