Pan-Seared Chicken with Smoky Paprika and Lemon Butter Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts pan-seared to golden perfection, served with a smoky paprika-infused lemon butter sauce that brightens the rich flavors. This mediterranean-inspired chicken (gluten free) ready in about 25 minutes pairs (6 oz each) chicken breasts, smoked paprika, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 10 min Cook: 15 min Serves 2 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 2 chicken breasts (6 oz each) and season both sides evenly with 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5-6 minutes on each side until golden brown and cooked through (internal temp 165°F).
  3. Step 3: Remove chicken from skillet and set aside on a plate to rest. Reduce heat to medium, add 3 tbsp unsalted butter and 2 minced garlic cloves, stirring for 1 minute until fragrant.
  4. Step 4: Pour in 2 tbsp fresh lemon juice, stirring to combine and cook for 1 minute until the sauce slightly thickens.
  5. Step 5: Return chicken to the skillet and spoon the lemon butter sauce over the top. Garnish with 1 tbsp chopped fresh parsley before serving.

Frequently asked questions

How long does Pan-Seared Chicken with Smoky Paprika and Lemon Butter Sauce 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 Lemon Butter Sauce?

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 (6 oz each) chicken breasts from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Smoky Paprika and Lemon Butter Sauce?

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 Lemon Butter Sauce 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.

Is Pan-Seared Chicken with Smoky Paprika and Lemon Butter Sauce gluten free?

Yes — this recipe is tagged 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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