Pan-Seared Chicken with Smoked Paprika and White Bean Ragout

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

Juicy pan-seared chicken breasts paired with a hearty white bean ragout infused with smoked paprika and garlic. This mediterranean-inspired chicken (high protein, gluten free) ready in about 30 minutes pairs boneless skinless chicken breasts, smoked paprika, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 2 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 2 boneless skinless chicken breasts dry and season both sides with 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
  2. Step 2: Add the chicken breasts to the skillet and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F; remove and keep warm.
  3. Step 3: In the same skillet, add 1 tbsp olive oil and 1 diced small red onion; sauté over medium heat for 3-4 minutes until softened and translucent.
  4. Step 4: Add 4 minced garlic cloves to the onions and cook for 30 seconds until fragrant.
  5. Step 5: Stir in 1 can (15 oz) drained white beans and 1/2 cup chicken broth; simmer for 5 minutes until the beans are heated through and the sauce thickens slightly.
  6. Step 6: Remove from heat and stir in 2 tbsp chopped fresh parsley, 1 tbsp lemon juice, and remaining 1/2 tsp salt and 1/4 tsp black pepper.
  7. Step 7: Serve the chicken breasts on a plate topped with the warm white bean ragout.

Frequently asked questions

How long does Pan-Seared Chicken with Smoked Paprika and White Bean Ragout 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 White Bean Ragout?

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 smoked paprika from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Smoked Paprika and White Bean Ragout?

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 White Bean Ragout 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 White Bean Ragout high protein?

Yes — this recipe is tagged high protein, 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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