Pan-Seared Chicken with Smoked Paprika and Black Bean Salsa

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

Juicy chicken breasts pan-seared with smoked paprika and served with a fresh black bean and corn salsa bursting with flavor. This mexican-inspired chicken (gluten free) ready in about 27 minutes blends smoked paprika, ground cumin, kosher 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 2, 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: 12 min Serves 2 Mexican cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts and season evenly on both sides with 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tsp kosher salt, and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5-6 minutes on the first side until golden and crisp along the edges.
  3. Step 3: Flip chicken and cook for another 5-6 minutes on the second side until the internal temperature reaches 165°F and juices run clear. Remove from skillet and rest for 5 minutes.
  4. Step 4: While chicken rests, combine 1 cup drained black beans, 3/4 cup corn kernels, 1/2 cup finely diced red bell pepper, 2 tbsp chopped cilantro, 1 tbsp fresh lime juice, 2 tbsp finely chopped red onion, and 1 tsp minced jalapeño in a bowl. Toss gently until combined.
  5. Step 5: Slice chicken and serve topped with the black bean and corn salsa, allowing the bright flavors to complement the smoky chicken.

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Frequently asked questions

How long does Pan-Seared Chicken with Smoked Paprika and Black Bean Salsa take to make?

Total time is about 27 minutes (15 min prep + 12 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 Smoked Paprika and Black Bean Salsa?

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 Smoked Paprika and Black Bean Salsa?

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 Smoked Paprika and Black Bean Salsa for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

Is Pan-Seared Chicken with Smoked Paprika and Black Bean Salsa gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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