Name: Spanish Chicken in Bravas Sauce Recipe
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Cuisine: Spanish
Ingredients: 1 tbsp olive oil; 8 chicken thighs; Salt to taste; 1 tsp smoked paprika; 1 onion, chopped; 4 cloves garlic, sliced; 1 red bell pepper, sliced; 1/2 tsp smoked paprika; 2-3 sprigs fresh thyme or 1 tsp dried thyme; 400g / 14oz canned chopped tomatoes; 1/2 cup / 125ml water; 1 tbsp red wine vinegar; Salt to taste; 240g / 1 cup canned white beans (cannellini or chickpeas); 90g / 1/2 cup green or black olives; 2-3 sprigs flat leaf parsley, chopped

Jump to Recipe· 4.7 from 44 reviews

If you’re craving something that feels both cozy and vibrant, you’re going to love this Spanish Chicken in Bravas Sauce Recipe. It’s a comforting dish packed with smoky paprika, rich tomatoes, tender chicken, and those delightful bursts of olives and beans. Honestly, it’s one of those recipes I turn to when I want to impress but still keep things simple in the kitchen. Stick with me, and I’ll walk you through every step so you nail it the first time.

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Why This Recipe Works

Layered Flavors: The combination of smoked paprika, garlic, and thyme builds a deep, authentic Spanish flavor profile.
Perfectly Tender Chicken: Browning the thighs first locks in juices and gives a caramelized crust that bakes beautifully in the sauce.
Hearty and Balanced: White beans and olives add texture and a salty pop that rounds out the dish.
Simple Technique: No fuss but impressive results—you’ll want to make this again and again.

Spanish Chicken in Bravas Sauce, Spanish chicken recipes, Bravas sauce dish, easy Spanish chicken, flavorful chicken skillet - The image shows a white pot filled with five browned chicken thighs on top of a thick, red tomato sauce. The sauce contains white beans, whole green and black olives, and slices of red pepper, all mixed evenly around the chicken. The chicken skin is golden and crispy with some sprinkled green herbs on top. One silver spoon scoops up some sauce with beans and olives, resting near the bottom left of the pot. The pot's edge is slightly stained with sauce, and the background has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Spanish Chicken in Bravas Sauce Recipe shines because each ingredient plays a vital role—whether it’s building layers of flavor or balancing textures. I always recommend using fresh herbs if you can find them, and don’t skimp on the smoked paprika; it’s the heart of this dish!

Spanish Chicken in Bravas Sauce, Spanish chicken recipes, Bravas sauce dish, easy Spanish chicken, flavorful chicken skillet - Flat lay of fresh raw chicken thighs with smooth skin, a small mound of coarse sea salt crystals, a white ceramic bowl with bright golden olive oil, a whole red bell pepper sliced lengthwise showing its seeds, a chopped yellow onion with white and purple layers, a few fresh thyme sprigs with tiny green leaves, several garlic cloves sliced thinly, a small white bowl filled with vibrant chopped red tomatoes, a small white bowl of clear water, a small white bowl holding deep red wine vinegar, a small white bowl filled with plump white cannellini beans, a small white bowl with shiny green olives, and a few sprigs of fresh flat-leaf parsley with bright green leaves, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Use a good quality oil with a fruity flavor to enhance the sauce and for browning the chicken.
Chicken thighs: I prefer thighs because they stay juicy during cooking, unlike breasts that can dry out.
Salt: Essential for seasoning both the chicken and the sauce; season gradually.
Smoked paprika: This is the star spice here—adds smokiness and depth. Spanish paprika works best, but any smoked variety will do in a pinch.
Onion: Provides sweetness and backbone for the sauce.
Garlic: Thinly sliced for subtle pungency without overpowering.
Red bell pepper: Adds color, sweetness, and a fresh crunch that softens during cooking.
Fresh thyme: Brings herbal brightness that cuts through rich flavors.
Canned chopped tomatoes: They create the base of the bravas sauce—look for quality brands with no added sugar.
Water: Helps loosen the sauce for simmering.
Red wine vinegar: Adds acidity and a nice tang to balance the richness.
White beans (cannellini or chickpeas): Adds creaminess and makes this a hearty, filling meal.
Olives: Their saltiness adds contrast and flavor bursts throughout the dish.
Flat leaf parsley: Freshens the dish at the end with a pop of color and light flavor.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how flexible this Spanish Chicken in Bravas Sauce Recipe is. You can easily adjust the heat level, swap in seasonal veggies, or add your favorite olives. I encourage you to play around to match your preferences.

Spicy Kick: Sometimes I add a pinch of cayenne or a sliced chili pepper to amp up the heat—it pairs wonderfully with the smoky paprika.
Vegetarian Version: Skip the chicken and bulk up the beans and veggies for a meatless, hearty stew that’s just as comforting.
Seasonal Swaps: Roasted eggplant or zucchini are delightful additions during summer months.
Wine Substitute: If you don’t have red wine vinegar, a splash of sherry vinegar or lemon juice will brighten the sauce beautifully.

Step-by-Step: How I Make Spanish Chicken in Bravas Sauce Recipe

Step 1: Prep and Brown the Chicken

First things first, sprinkle your chicken thighs evenly with smoked paprika and salt on both sides. This little ritual is worth the effort because it sets the stage for flavor. Heat olive oil in a skillet over medium-high heat and brown the chicken until its skin is gorgeously golden but not fully cooked through—about 4-5 minutes per side. Crowding the pan is a no-no here, so do it in batches if needed to get that perfect sear without steaming. Once browned, set the chicken aside; this crust will keep the meat juicy and tasty as it finishes cooking in the oven.

Step 2: Build Your Bravas Sauce

Using the same pan (hello, leftover chicken flavor!), turn the heat to low and toss in chopped onions, sliced red peppers, and garlic. Cook gently for about 5 minutes until fragrant and softened. Then stir in the smoked paprika and thyme leaves—this deepens the sauce’s signature flavor. After another 5 minutes, pour in your canned chopped tomatoes, water, red wine vinegar, and a pinch of salt. Turn the heat to medium-high, bring it to a boil, then lower to a simmer for about 10 minutes until the sauce thickens slightly. Finally, stir in the olives and white beans—this is where the dish turns hearty and satisfying.

Step 3: Bake It to Perfection

Transfer the sauce to an ovenproof dish if your skillet isn’t oven-safe, then nestle the browned chicken thighs right on top, skin side up. Pop it uncovered into your preheated oven at 350°F (180°C) and bake for 35 to 40 minutes. This slow bake lets the chicken finish cooking tenderly while soaking up all those rich sauce flavors. When it’s done, sprinkle chopped flat-leaf parsley on top—not just for color but for that fresh herbaceous note that the dish needs at the end.

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Pro Tips for Making Spanish Chicken in Bravas Sauce Recipe

Don’t Skip Browning: That golden crust is flavor gold—takes extra time but it’s totally worth it.
Use Fresh Herbs: Thyme and parsley bring brightness that balances the smoky richness perfectly.
Simmer Sauce Slowly: Giving your sauce time to thicken intensifies the flavors and prevents it from tasting watery.
Avoid Overcrowding Chicken: Crowding traps moisture and prevents that beautiful sear, so be patient and cook in batches.

How to Serve Spanish Chicken in Bravas Sauce Recipe

Spanish Chicken in Bravas Sauce, Spanish chicken recipes, Bravas sauce dish, easy Spanish chicken, flavorful chicken skillet - A white pot filled with six pieces of browned chicken thighs in a thick red tomato sauce with white beans, green and black olives, and slices of red bell pepper scattered throughout. The chicken pieces have a crispy brown textured skin, sitting immersed in the sauce full of small herbs and vegetables. Next to the pot, on a white plate, are two chicken thighs with some sauce, beans, and olives on top, with a silver spoon resting on the plate partially covered in sauce and a green olive. The pot sits on a weathered rustic surface, with a gray cloth to the side, all placed on a white marbled texture background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love finishing this dish with a generous sprinkle of fresh flat-leaf parsley for a bright green pop. Sometimes I add a little lemon zest or a drizzle of good olive oil for extra freshness right before serving. It really wakes up the deep smoky flavors.

Side Dishes

Spanish Chicken in Bravas Sauce is fantastic over fluffy white rice or creamy mashed potatoes to soak up that gorgeous sauce. Roasted vegetables on the side—think asparagus or green beans—add a nice crunch. For a lighter option, serve it with crusty bread to mop up the juices because, trust me, you won’t want to waste a single drop.

Creative Ways to Present

For dinner parties, I sometimes plate this dish in individual casserole dishes, topped with a sprig of thyme and parsley. It looks rustic but elegant. Another time, I’ve made it as a tapas-style dish with small chicken pieces for sharing—served with plenty of bread and chilled Spanish wine, it was a hit!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The sauce actually deepens in flavor overnight, so it tastes even better the next day, making it a perfect make-ahead meal.

Freezing

This Spanish Chicken in Bravas Sauce Recipe freezes beautifully. Just let the dish cool completely before portioning it into freezer-safe containers. It keeps well for up to 3 months, which is great for busy weeknights.

Reheating

When reheating, I recommend thawing overnight in the fridge and warming gently on the stove or in the oven to preserve the texture of the chicken and keep the sauce from separating. If reheating from frozen, a slow simmer on the stove works best.

FAQs

Can I use chicken breasts instead of thighs in this recipe?

Yes, you can use chicken breasts, but keep in mind they cook faster and can dry out more easily than thighs. I’d suggest reducing the oven time and checking for doneness early. To help keep them moist, you might want to cover the dish with foil while baking.
What can I substitute if I don’t have smoked paprika?

If you don’t have smoked paprika, regular sweet paprika mixed with a tiny pinch of cayenne or chipotle powder can work. The smoky flavor is key here, so try to find something with depth rather than just sweet paprika.
Is this dish spicy?

This dish is mildly spicy from the smoked paprika’s smoky warmth but not fiery hot. If you enjoy more heat, feel free to add a bit of chili or cayenne pepper when cooking the sauce.
Can I make this recipe gluten-free?

Absolutely! This entire recipe is naturally gluten-free, especially if you serve it with rice or gluten-free bread. Just double-check your canned tomatoes and olives to ensure they don’t have any added gluten ingredients.
How long can I store leftovers?

Leftovers keep well in the fridge for up to 3 days. For longer storage, freeze in airtight containers for up to 3 months to maintain the best flavor and texture.

Final Thoughts

This Spanish Chicken in Bravas Sauce Recipe feels like a warm hug from the inside out. It’s simple enough for a weeknight yet special enough for guests, and it always fills the kitchen with mouthwatering aromas. Whenever I make it, people ask for seconds and recipes, which for me is the highest compliment. I hope you enjoy making and eating this as much as I do—it’s one of those dishes you’ll want to keep in your rotation forever.