Pan-Seared Chicken with Smoked Paprika and Chickpeas

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

Tender chicken breasts pan-seared with smoky paprika and served over a warm bed of spiced chickpeas. This mediterranean-inspired chicken (high-protein) ready in about 30 minutes pairs chicken breasts, smoked paprika, canned chickpeas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, 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.

★ 4.3 (9 ratings) Prep: 10 min Cook: 20 min Serves 2 Mediterranean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 chicken breasts and season both sides with 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and sear for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F), then remove and keep warm.
  2. Step 2: In the same skillet, add 1 tbsp olive oil and sauté 3 minced garlic cloves for 30 seconds until fragrant. Add 1 can (15 oz) drained chickpeas and 1/2 tsp ground cumin, stirring to coat and cook for 4-5 minutes until chickpeas are warm and slightly toasted.
  3. Step 3: Stir in 1 tbsp lemon juice and 2 tbsp chopped fresh parsley to the chickpeas. Plate the chickpeas and top with the seared chicken breasts, spooning any pan juices over the top before serving.

Frequently asked questions

How long does Pan-Seared Chicken with Smoked Paprika and Chickpeas take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken with Smoked Paprika and Chickpeas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breasts from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Smoked Paprika and Chickpeas?

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 Chickpeas 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 Chickpeas high-protein?

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

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