When you’re staring into the fridge and spot shrimp, chorizo, chicken thighs—and maybe even some bacon or pork—you’re already halfway to a killer meal. That’s exactly how this recipe came to life. I wanted to create something fast, flavorful, and satisfying using just one pan and a few pantry staples. And this easy shrimp chorizo chicken skillet hits every mark.
This dish draws inspiration from Spanish and Latin flavors, combining smoky chorizo, tender chicken thighs, and juicy shrimp into a sizzling skillet of comfort. The rice soaks up all the savory juices, and the whole thing cooks in under 40 minutes. It’s like paella’s easygoing cousin—less formal, no special tools required, and perfect for a no-fuss lunch.
One of the best things about this recipe is its flexibility. You can easily scale it for meal prep, swap proteins if you’re missing one, or throw in extra veggies from your crisper drawer. Want to add bacon for even more depth? Go for it. No shrimp? Stick with just the chicken and chorizo—you won’t miss out on flavor.
It’s also a great intro recipe for anyone trying to build confidence in the kitchen. Everything cooks in one pan (less cleanup!), and the steps are beginner-friendly. The spice mix is simple but delivers a smoky, warm flavor that will have your kitchen smelling amazing. Plus, it looks impressive when served, which makes it ideal for lunch guests or next-day leftovers.
Whether you’re cooking for one or feeding a crowd, this easy shrimp chorizo chicken skillet will become one of those go-to, save-the-day meals you keep coming back to. It’s filling, vibrant, and comforting—what more can you ask for?
Ingredients (alphabetical order)
- 1/2 red bell pepper, chopped
- 2 chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1/2 cup chorizo, sliced or crumbled
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup uncooked long-grain rice (like jasmine or basmati)
- 1/2 small onion, diced
- 1/2 lb shrimp, peeled and deveined
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- Olive oil
- Salt and pepper, to taste
- Optional: lemon wedges, parsley or green onion for garnish
Directions
- Start with the chicken:
Heat a drizzle of olive oil in a large skillet over medium-high heat. Toss in the chicken pieces and season with a little salt and pepper. Cook until browned on all sides—about 5 minutes. Remove and set aside. - Cook the chorizo and veggies:
Add the chorizo to the same pan. Let it cook and sizzle for 2–3 minutes until the oils release and it starts to crisp. Toss in the chopped onion, garlic, and bell pepper. Stir everything together and sauté for another 4 minutes, until soft. - Add rice and spices:
Stir the uncooked rice into the pan and sprinkle in the smoked paprika and cumin. Toast it for a minute or so, just until the rice is slightly golden and aromatic. - Simmer the mix:
Pour in the chicken broth and bring everything to a light simmer. Return the browned chicken to the skillet, give it a stir, and cover with a lid. Turn the heat down to low and let it cook for about 15 minutes. - Add the shrimp:
When the rice is nearly done and most of the liquid is absorbed, gently nestle the shrimp into the pan. Cover again and cook for another 5–7 minutes until the shrimp are pink and cooked through. - Finish and serve:
Turn off the heat. Fluff the rice with a fork, then garnish with chopped parsley or green onions and a squeeze of lemon. Grab a fork and dig in!