Pan-Seared Chicken with Smoky Paprika and Roasted Pepper Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

Juicy chicken breasts pan-seared to golden perfection and served with a smoky roasted pepper sauce that highlights regional smoky flavors. This mediterranean-inspired chicken (gluten free) ready in about 45 minutes blends smoked paprika, olive oil, large red bell 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 400 calories and feeds 2, 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

• 2 pieces (6 oz each) boneless skinless chicken breasts
• 1 tsp smoked paprika
• 3 tbsp olive oil
• 1 large red bell pepper
• 3, minced garlic cloves
• 1 small, diced onion
• 1/2 cup vegetable broth
• 1/4 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley

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.