Pan-Seared Chicken with Roasted Paprika and Garlic Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy pan-seared chicken breasts served with a smoky roasted paprika and garlic sauce that enhances the natural flavors. This Mediterranean-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, smoked paprika, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Pans + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Pat dry 4 boneless skinless chicken breasts, then season both sides with 1 tsp salt, 1/2 tsp black pepper, and 2 tsp smoked paprika evenly. Set aside.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 6-7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove and keep warm.
  3. Step 3: Reduce heat to medium, add 1 tbsp olive oil and 4 minced garlic cloves to the skillet, sauté for 1-2 minutes until fragrant but not browned. Pour in 1/2 cup chicken broth, scraping up any browned bits, and simmer for 3 minutes until sauce slightly thickens.
  4. Step 4: Stir in 2 tbsp chopped fresh parsley, then spoon the sauce over the chicken breasts before serving.

Related recipes