Pan-Seared Chicken with Smoked Paprika and Cherry Tomatoes

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Golden chicken thighs meet sweet cherry tomatoes and a whisper of smoky paprika in this quick weeknight dinner that needs no extra sides. This Spanish recipe, ready in about 30 minutes, pairs chicken thighs, olive oil, and smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 "Build a week of meals around this recipe" 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.

Ingredients

• 4 boneless chicken thighs, skinless (about 1.5 lbs)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped

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

Instructions

1. Step 1: Pat chicken thighs dry with paper towels, then season evenly with 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper.
2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, add chicken skin-side down, and cook for 5-6 minutes until golden brown and crispy, flip, and cook another 4-5 minutes until cooked through.
3. Step 3: Remove chicken, add remaining 1 tbsp olive oil to skillet, then add cherry tomatoes and cook for 3-4 minutes until they soften and release juices, stirring occasionally.
4. Step 4: Return chicken to skillet, nestle among tomatoes, and cook for 2 minutes to meld flavors.
5. Step 5: Sprinkle with 1/4 cup fresh parsley and serve immediately.