Pan-Seared Chicken with Smoky Paprika and Roasted Pepper Sauce

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

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Pan-seared to golden perfection and served with a smoky roasted pepper sauce that highlights regional smoky flavors. This Mediterranean-inspired chicken recipe (gluten free), ready in about 45 minutes, pairs boneless skinless chicken breasts, smoked paprika, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 15 min Cook: 30 min Serves 2 Mediterranean cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Cut 1 large red bell pepper into halves, remove seeds, and place cut side down on a baking sheet. Roast for 20 minutes until skin chars and softens, then transfer to a bowl and cover with plastic wrap to steam for 10 minutes.
  2. Step 2: While peppers roast, pat dry 2 boneless skinless chicken breasts (6 oz each). Rub both sides with 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5 minutes on each side until golden brown and internal temperature reaches 165°F. Remove and keep warm.
  4. Step 4: Peel roasted peppers and blend with 3 minced garlic cloves, 1 small diced onion, and 1/2 cup vegetable broth until smooth.
  5. Step 5: In the same skillet, add remaining 1 tbsp olive oil and pour in the blended pepper mixture. Simmer over medium heat for 5 minutes until fragrant and slightly thickened.
  6. Step 6: Stir in 1/4 cup heavy cream and cook for another 2 minutes until sauce thickens and coats the back of a spoon.
  7. Step 7: Serve chicken breasts topped with roasted pepper sauce and garnish with 2 tbsp chopped fresh parsley.

Frequently asked questions

How long does Pan-Seared Chicken with Smoky Paprika and Roasted Pepper Sauce take to make?

Total time is about 45 minutes (15 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 Pepper 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 smoked paprika from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Smoky Paprika and Roasted 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 Pepper 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 Roasted Pepper 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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