Pan-Seared Chicken with Garlic and Smoked Paprika Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts pan-seared and finished with a smoky garlic paprika sauce that brings warmth and depth to the dish. This american-inspired chicken ready in about 30 minutes blends (6 oz each) chicken breasts, smoked paprika, minced garlic cloves 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 American cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Pat dry 4 chicken breasts (6 oz each) and season evenly with 1 tsp salt, 1/2 tsp black pepper, and 2 tsp smoked paprika on both sides.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 5-6 minutes on each side until golden brown and internal temperature reaches 165°F, then remove and set aside.
  3. Step 3: Reduce heat to medium, add 4 minced garlic cloves to the same skillet, and sauté for 1 minute until fragrant but not browned.
  4. Step 4: Pour in 1 cup chicken broth and stir, scraping any browned bits off the pan bottom. Let simmer for 3-4 minutes until sauce reduces slightly.
  5. Step 5: Stir in 2 tbsp unsalted butter until melted and sauce is glossy. Return chicken to the skillet and spoon sauce over for 2 minutes to reheat.
  6. Step 6: Garnish with 2 tbsp chopped fresh parsley before serving.

Frequently asked questions

How long does Pan-Seared Chicken with Garlic and Smoked 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 Smoked 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 Smoked 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 Smoked 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 Smoked Paprika Sauce?

American 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.

Related recipes