Pan-Seared Chicken with Smoky Paprika and Garlic Aioli

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

Pan-seared with smoky paprika and served with a creamy garlic aioli for a flavorful dinner. This mediterranean-inspired chicken ready in about 25 minutes blends (6 oz each) chicken breasts, smoked paprika, salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 chicken breasts (6 oz each) and season evenly with 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper on both sides.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place the chicken breasts in the skillet and cook for 5-6 minutes per side until the internal temperature reaches 165°F and the exterior is golden and slightly crispy.
  3. Step 3: While the chicken cooks, combine 1/4 cup mayonnaise, 2 minced garlic cloves, 1 tbsp lemon juice, and 1 tbsp finely chopped fresh parsley in a small bowl. Mix well to create the garlic aioli.
  4. Step 4: Remove chicken from skillet and let rest for 3 minutes before serving with a dollop of garlic aioli on the side.

Frequently asked questions

How long does Pan-Seared Chicken with Smoky Paprika and Garlic Aioli take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Chicken with Smoky Paprika and Garlic Aioli?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Chicken with Smoky Paprika and Garlic Aioli?

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 Garlic Aioli 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 Garlic Aioli?

Mediterranean chicken 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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