Pan-Seared Chicken with Smoky Paprika and Chickpea Ragout

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Tender chicken breasts pan-seared and served atop a smoky paprika-spiced chickpea ragout, perfect for a hearty weeknight meal. This Mediterranean Super Bowl recipe (gluten free, high protein), ready in about 35 minutes, pairs chicken breasts, smoked paprika, and olive oil for a weeknight-friendly dinner. 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 "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

• 2 pieces (6 oz each) chicken breasts
• 1 tbsp smoked paprika
• 3 tbsp olive oil
• 1 can (15 oz) canned chickpeas, drained and rinsed
• 1 medium red bell pepper, diced
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1/2 cup chicken broth
• 1 tbsp lemon juice
• 2 tbsp fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Pat dry 2 chicken breasts and season both sides with 1 tbsp 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 and sear chicken for 5-6 minutes per side until golden and cooked through, internal temperature reaches 165°F. Remove from skillet and keep warm.
2. Step 2: In the same skillet, add 1 tbsp olive oil, 1 diced yellow onion, and 3 minced garlic cloves. Sauté over medium heat for 3-4 minutes until the onion is translucent and garlic is fragrant.
3. Step 3: Add 1 diced red bell pepper and cook for 2 minutes until slightly softened. Stir in 1 can drained chickpeas and pour in 1/2 cup chicken broth. Season with 1/2 tsp salt and 1/4 tsp black pepper. Simmer for 5 minutes until the sauce thickens and coats the chickpeas.
4. Step 4: Finish the ragout by stirring in 1 tbsp lemon juice and 2 tbsp chopped fresh parsley. Plate the chickpea ragout and place the seared chicken breasts on top. Serve immediately.