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-inspired Super Bowl recipe (gluten free, high protein), ready in about 35 minutes, pairs 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.

Ingredients

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

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

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.