Pan-Seared Chicken with Paprika and Roasted Red Pepper Sauce

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

Tender chicken breasts pan-seared to a golden crust and served with a smoky roasted red pepper sauce rich in paprika flavor. This american-inspired chicken ready in about 40 minutes blends smoked paprika, olive oil, salt 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 350 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: 15 min Cook: 25 min Serves 4 American cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 boneless skinless chicken breasts and season evenly with 2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper on both sides. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering and hot.
  2. Step 2: Place the chicken breasts in the skillet and sear for 5-6 minutes on each side until golden brown and internal temperature reaches 165°F. Remove chicken and keep warm.
  3. Step 3: In the same skillet, add 1 tbsp olive oil, then sauté 1 small finely chopped shallot and 3 minced garlic cloves over medium heat for 2-3 minutes until fragrant and translucent.
  4. Step 4: Add 1 cup drained roasted red peppers and 1/2 cup chicken broth to the skillet. Simmer for 5 minutes, then carefully transfer mixture to a blender and puree until smooth.
  5. Step 5: Return the sauce to the skillet over low heat, stir in 1/4 cup heavy cream, and cook gently for 3 minutes until warmed through and slightly thickened.
  6. Step 6: Plate the chicken breasts and spoon the roasted red pepper sauce over them. Garnish with 2 tbsp chopped fresh parsley before serving.

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Frequently asked questions

How long does Pan-Seared Chicken with Paprika and Roasted Red Pepper Sauce take to make?

Total time is about 40 minutes (15 min prep + 25 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 Paprika and Roasted Red Pepper 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 Paprika and Roasted Red Pepper 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 Paprika and Roasted Red Pepper 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 Paprika and Roasted Red Pepper 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.

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