Pan-Seared Chicken with Smoky Paprika and Black Bean Salad

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

Tender pan-seared chicken breasts served alongside a vibrant smoky paprika black bean salad with fresh corn and bell peppers. This Mexican-inspired meal-prep recipe, ready in about 25 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 400 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.

Prep: 10 min Cook: 15 min Serves 2 Mexican cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts and season evenly with 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper on both sides. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add the chicken breasts to the skillet and cook for 5-6 minutes per side until cooked through and golden brown, reaching an internal temperature of 165°F. Remove from heat and let rest for 5 minutes.
  3. Step 3: In a medium bowl, combine 1 cup drained and rinsed canned black beans, 1 cup fresh corn kernels, 1 diced medium red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp fresh lime juice, and 2 tbsp chopped fresh cilantro. Toss gently until combined.
  4. Step 4: Slice the rested chicken breasts and serve alongside the smoky paprika black bean salad for a colorful and satisfying meal.

Frequently asked questions

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

Total time is about 25 minutes (10 min prep + 15 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 Smoky Paprika and Black Bean Salad?

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 Smoky Paprika and Black Bean Salad?

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 Smoky Paprika and Black Bean Salad 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.

What goes well with Pan-Seared Chicken with Smoky Paprika and Black Bean Salad?

Mexican meal prep like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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