Pan-Seared Chicken with Smoky Paprika and Regional Roasted Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Tender pan-seared chicken breasts infused with smoky paprika, paired with an assortment of roasted vegetables inspired by regional flavors. This american-inspired chicken ready in about 45 minutes pairs smoked paprika, olive oil, salt 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 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.

Ingredients

• 2 pieces, skinless and boneless, about 6 oz each chicken breasts
• 1 tbsp smoked paprika
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 medium, peeled and cut into 1-inch chunks carrot
• 1 large, cut into 1-inch pieces red bell pepper
• 1 medium, sliced into 1/2-inch rounds zucchini
• 1 small, cut into wedges red onion
• 3 cloves, minced garlic cloves
• 1 tbsp, chopped fresh thyme

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 2 peeled carrots cut into 1-inch chunks, 1 large red bell pepper chopped into 1-inch pieces, 1 medium zucchini sliced into 1/2-inch rounds, and 1 small red onion cut into wedges with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp chopped fresh thyme. Spread evenly on a rimmed baking sheet and roast for 25 minutes until tender and slightly caramelized.
2. Step 2: While vegetables roast, pat dry 2 skinless boneless chicken breasts (about 6 oz each). Rub each breast with 1 tbsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper, then drizzle with 1 tbsp olive oil.
3. Step 3: Heat a large skillet over medium-high heat. Add the seasoned chicken breasts and sear for 5 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove from heat and let rest for 5 minutes.
4. Step 4: In the same skillet, add 3 minced garlic cloves and sauté over medium heat for 1 minute until fragrant, scraping up any browned bits.
5. Step 5: Serve the seared chicken breasts atop the roasted vegetables, drizzling any garlic-infused oil from the pan over the top for added flavor.