Pan-Seared Chicken with Cajun-Spiced Red Beans

By AislePrompt Editorial · Published 2026-07-08 · Updated 2026-07-08

Tender pan-seared chicken breasts served atop a hearty bed of smoky Cajun-spiced red beans, inspired by Southern flavors. This Southern-inspired chicken recipe (gluten free), ready in about 45 minutes, pairs boneless skinless chicken breasts, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 2 pieces (6 oz each) boneless skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1 tsp, divided salt
• 1/2 tsp black pepper
• 1 can (15 oz), drained and rinsed canned red kidney beans
• 1 small, diced yellow onion
• 2, diced celery stalks
• 1 small red, diced bell pepper
• 3, minced garlic cloves
• 1 cup chicken broth
• 1/2 tsp dried thyme
• 1 tbsp olive oil for beans

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Instructions

1. Step 1: In a small bowl, combine 1 tsp salt, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1/2 tsp garlic powder, and 1/2 tsp black pepper. Rub this spice mix evenly over 2 boneless skinless chicken breasts.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken from skillet and keep warm.
3. Step 3: In the same skillet, add 1 tbsp olive oil and sauté 1 diced small yellow onion, 2 diced celery stalks, and 1 diced small red bell pepper over medium heat for 5 minutes until softened.
4. Step 4: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Step 5: Stir in 1 can (15 oz) drained and rinsed red kidney beans, 1 cup chicken broth, and 1/2 tsp dried thyme. Simmer for 10 minutes until the sauce thickens slightly and beans absorb the flavors.
6. Step 6: Season the bean mixture with additional salt and pepper to taste. Serve the spiced chicken breasts on a bed of the Cajun-spiced red beans while hot.