Pan-Seared Chicken with Garlic and Paprika Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts pan-seared to golden perfection, served with a fragrant sauce made from garlic, smoked paprika, and a splash of white wine. This mediterranean-inspired chicken ready in about 30 minutes blends smoked paprika, garlic cloves, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 boneless skinless chicken breasts and season both sides with 1 1/2 tsp salt, 1 tsp black pepper, and 2 tsp smoked paprika. Mince 5 garlic cloves and set aside.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through, about 160°F internal temperature. Remove chicken and set aside on a warm plate.
  3. Step 3: Reduce heat to medium and add minced garlic to the same skillet. Sauté for 30 seconds until fragrant but not browned.
  4. Step 4: Pour in 1/3 cup dry white wine and 1/2 cup chicken broth, scraping up any browned bits from the pan. Simmer for 3-4 minutes until the sauce reduces and slightly thickens.
  5. Step 5: Stir in 2 tbsp unsalted butter until melted and incorporated for a silky finish.
  6. Step 6: Return chicken breasts to the skillet and spoon the sauce over them. Cook for 1-2 minutes to reheat and meld flavors.
  7. Step 7: Garnish with 2 tbsp chopped fresh parsley and serve immediately with your choice of sides.

Frequently asked questions

How long does Pan-Seared Chicken with Garlic and Paprika Sauce take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Chicken with Garlic and Paprika Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Chicken with Garlic and Paprika Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken with Garlic and Paprika Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Chicken with Garlic and Paprika Sauce?

Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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