Spanish Garlic Chicken Skillet

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A beloved Spanish tapa, this garlic chicken skillet features crispy-skinned chicken thighs braised in fragrant olive oil with abundant sliced garlic, dry white wine, and smoky Spanish paprika. Serve it straight from the pan with crusty bread to soak up every drop of the golden, garlicky sauce.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 32 gFat
• 8 gSaturated Fat
• 4 gCarbs
• 0.5 gFiber
• 1 gSugar
• 38 gProtein
• 620 mgSodium
• 480 mgPotassium
• 45 mgCalcium
• 2 mgIron
• 8 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the chicken

• 4 bone-in, skin-on chicken thighs (about 2.5 lbs total)
• 1.5 tsp kosher salt
• 0.5 tsp freshly ground black pepper
• 1 tsp smoked Spanish paprika (pimentón)

For the garlic sauce

• 1/3 cup extra-virgin olive oil
• 1 whole head of garlic (about 10 cloves), peeled and thinly sliced
• 1/2 cup dry white wine such as Albariño, or dry fino sherry
• 1/4 cup low-sodium chicken broth
• 2 bay leaves
• 1/4 tsp crushed red pepper flakes (optional)

For garnish and serving

• 1/4 cup fresh flat-leaf parsley, finely chopped
• Flaky sea salt, to taste
• Crusty country bread, for serving

Directions

1. Pat the chicken thighs very dry with paper towels. Season both sides with the kosher salt, black pepper, and smoked paprika, pressing the spices evenly into the skin.
2. Heat the olive oil in a large skillet or traditional clay cazuela over medium-high heat until shimmering. Place the chicken skin-side down and sear undisturbed for 6 to 7 minutes until the skin is deep golden and crisp. Flip and brown the other side for 3 minutes, then transfer to a plate.
3. Reduce the heat to medium-low. Add the sliced garlic to the same pan and cook gently for 2 to 3 minutes, stirring frequently, until the garlic turns pale golden and fragrant. Do not let it brown or it will turn bitter.
4. Pour in the white wine and chicken broth, scraping up all the browned bits from the bottom of the pan with a wooden spoon. Add the bay leaves and red pepper flakes, if using.
5. Return the chicken thighs and any accumulated juices to the pan, skin-side up. Spoon some of the garlic oil over the top. Reduce heat to low, cover, and simmer gently for 20 to 25 minutes until the chicken is cooked through and tender (internal temperature of 175°F).
6. Uncover and increase heat to medium. Simmer for 3 to 4 minutes more to reduce and thicken the sauce slightly until it lightly coats the back of a spoon.
7. Remove from heat, discard the bay leaves, and let the chicken rest in the sauce for 5 minutes so the juices redistribute.
8. Scatter the chopped parsley over the top, finish with a pinch of flaky sea salt, and serve immediately in shallow bowls with plenty of crusty bread to mop up the garlicky pan sauce.

Cook’s Notes

• Use bone-in, skin-on thighs for maximum flavor; boneless breasts will dry out during the long simmer.
• Spanish smoked paprika (pimentón) is essential for the signature smoky depth that distinguishes this dish from Italian or French garlic chicken.
• Slice the garlic thinly rather than mincing so it melts into the sauce instead of burning or turning acrid.
• If you want the most traditional flavor, use dry fino or manzanilla sherry instead of white wine.
• Always serve with very crusty bread — the toasted garlic oil pooling at the bottom of the bowl is the best part of the dish.

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