Pan-Seared Chicken Thighs with Smoky Paprika and Black Bean Salsa

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Juicy pan-seared chicken thighs seasoned with smoky paprika paired with a fresh black bean salsa bursting with vibrant flavors and textures. This Mexican-inspired chicken recipe, ready in about 35 minutes, pairs bone-in, skin-on chicken thighs, smoked paprika, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (about 1.5 lbs) bone-in, skin-on chicken thighs
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 cup black beans (canned, rinsed and drained)
• 1 medium, diced into 1/4-inch cubes red bell pepper
• 1/4 cup, finely diced red onion
• 2 tbsp, chopped cilantro
• 2 tbsp lime juice
• 1 small, seeded and minced jalapeño

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a small bowl, combine 2 tsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1 1/2 tsp salt, and 1/2 tsp black pepper. Pat dry 4 bone-in, skin-on chicken thighs and rub this spice mix evenly over all sides.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place the chicken thighs skin-side down and cook for 6-7 minutes until the skin is deep golden brown and crisp.
3. Step 3: Flip the chicken thighs and reduce heat to medium. Cover and cook for an additional 8-10 minutes until the internal temperature reaches 165°F and juices run clear.
4. Step 4: While the chicken cooks, combine 1 cup rinsed black beans, 1 diced red bell pepper, 1/4 cup finely diced red onion, 2 tbsp chopped cilantro, 2 tbsp lime juice, and 1 minced jalapeño in a bowl. Mix well and season with a pinch of salt to taste.
5. Step 5: Serve the chicken thighs topped with the black bean salsa for a colorful, smoky, and fresh dish.