Pan-Seared Chicken with Smoky Paprika and Roasted Bell Peppers
Tender chicken breasts pan-seared with smoky paprika and served alongside sweet, roasted bell peppers for a flavorful, balanced meal. This mediterranean-inspired chicken (gluten free) ready in about 40 minutes pairs smoked paprika, olive oil, large red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 (about 1 lb) boneless skinless chicken breasts
- 1 tbsp smoked paprika
- 3 tbsp olive oil
- 1 large red bell pepper
- 1 large yellow bell pepper
- 3 cloves garlic cloves
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh parsley
Instructions
- Step 1: Preheat oven to 425°F. Slice 1 large red bell pepper and 1 large yellow bell pepper into 1/2-inch strips. Toss with 1 tbsp olive oil and 1/2 tsp salt, then spread on a baking sheet and roast for 20 minutes until tender and slightly charred on edges.
- Step 2: Meanwhile, pat dry 2 boneless skinless chicken breasts and season both sides with 1 tbsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper. Mince 3 garlic cloves.
- Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). In the last 2 minutes, add minced garlic to the pan and sauté until fragrant, about 1 minute.
- Step 4: Remove chicken and let rest 5 minutes. Toss roasted peppers with 1 tbsp chopped fresh parsley and drizzle with remaining 1 tbsp olive oil. Serve chicken sliced with peppers on the side, garnished with remaining parsley.
Frequently asked questions
How long does Pan-Seared Chicken with Smoky Paprika and Roasted Bell Peppers take to make?
Total time is about 40 minutes (10 min prep + 30 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 Roasted Bell Peppers?
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 smoked paprika from drying out.
Can I substitute ingredients in Pan-Seared Chicken with Smoky Paprika and Roasted Bell Peppers?
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 Peppers 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 Roasted Bell Peppers 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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