Pan-Seared Chicken with Smoky Paprika and Chickpea Stew

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

Pan-seared to perfection, served atop a fragrant smoky paprika chickpea stew with tomatoes and garlic. This mediterranean-inspired chicken (high-protein, gluten-free) ready in about 40 minutes pairs olive oil, smoked paprika, (14 oz) diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 4, 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: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 370 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 4 boneless skinless chicken breasts with 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Sear chicken for 5-6 minutes per side until golden brown and cooked through, then transfer to a plate and keep warm.
  2. Step 2: In the same skillet, add remaining 1 tbsp olive oil and sauté 1 diced medium onion with 4 minced garlic cloves for 3-4 minutes until translucent and fragrant.
  3. Step 3: Stir in 1 tsp smoked paprika, 1 can (15 oz) drained chickpeas, and 1 can (14 oz) diced tomatoes with their juice. Pour 1 cup vegetable broth and bring to a simmer. Cook for 8-10 minutes until the sauce thickens and the flavors meld.
  4. Step 4: Season the stew with remaining 1/2 tsp salt and 1/4 tsp black pepper, then stir in 2 tbsp chopped fresh parsley. Serve the chicken breasts atop the chickpea stew while hot.

Frequently asked questions

How long does Pan-Seared Chicken with Smoky Paprika and Chickpea Stew take to make?

Total time is about 40 minutes (15 min prep + 25 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 Chickpea Stew?

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 olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Smoky Paprika and Chickpea Stew?

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 Chickpea Stew for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Smoky Paprika and Chickpea Stew 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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