Pan-Seared Chicken with Smoky Paprika and Roasted Bell Pepper Sauce
Juicy chicken breasts pan-seared and served with a smoky roasted red bell pepper sauce that adds depth and a touch of sweetness. This mediterranean-inspired chicken ready in about 55 minutes blends smoked paprika, salt, black pepper 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 320 calories and feeds 4, 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.
Ingredients
- 4 pieces (6 oz each) boneless skinless chicken breasts
- 2 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 3 large red bell peppers
- 4 cloves garlic cloves
- 1 medium shallot
- 1 tbsp white wine vinegar
- 1 tsp honey
- 1/4 cup water
- 2 tbsp chopped fresh parsley
Instructions
- Step 1: Preheat oven to 450°F. Cut 3 large red bell peppers in half, remove seeds, and place cut side down on a baking sheet. Roast for 25 minutes until skins are charred and soft. Remove and let cool.
- Step 2: While peppers roast, season 4 boneless skinless chicken breasts with 2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper evenly on both sides.
- Step 3: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 6-7 minutes per side until golden brown and cooked through (internal temp 165°F). Remove and rest.
- Step 4: Peel skins off roasted peppers and roughly chop. In a blender, combine roasted peppers, 4 minced garlic cloves, 1 chopped shallot, 1 tbsp white wine vinegar, 1 tsp honey, and 1/4 cup water. Blend until smooth.
- Step 5: Pour pepper sauce into the same skillet used for chicken and simmer over medium heat for 5 minutes until slightly thickened and fragrant.
- Step 6: Plate chicken breasts and spoon roasted bell pepper sauce over top. Garnish with 2 tbsp chopped fresh parsley and serve immediately.
Frequently asked questions
How long does Pan-Seared Chicken with Smoky Paprika and Roasted Bell Pepper Sauce take to make?
Total time is about 55 minutes (15 min prep + 40 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 Roasted Bell Pepper Sauce?
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 Roasted Bell Pepper 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 Roasted Bell Pepper Sauce 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.
What goes well with Pan-Seared Chicken with Smoky Paprika and Roasted Bell Pepper Sauce?
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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