Pan-Seared Chicken with Smoky Paprika and Sweet Bell Peppers

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

Juicy chicken breasts pan-seared with smoky paprika and sautéed sweet bell peppers create a vibrant and flavorful dish perfect for a quick dinner. This mediterranean-inspired easter (gluten free, high protein) ready in about 30 minutes pairs chicken breasts, smoked paprika, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Cook: 20 min Serves 2 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 chicken breasts and season both sides with 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place chicken breasts in the skillet and cook for 5-6 minutes per side until golden brown and cooked through (internal temp 165°F).
  3. Step 3: Remove chicken from skillet and set aside; reduce heat to medium and add 1 sliced red bell pepper, 1 sliced yellow bell pepper, and 3 minced garlic cloves. Sauté for 5 minutes until peppers are tender and garlic is fragrant.
  4. Step 4: Return chicken to skillet, drizzle 1 tbsp fresh lemon juice over everything, and sprinkle 2 tbsp chopped fresh parsley. Cook together for 1 minute to combine flavors before serving.

Frequently asked questions

How long does Pan-Seared Chicken with Smoky Paprika and Sweet Bell Peppers take to make?

Total time is about 30 minutes (10 min prep + 20 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 Sweet 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 chicken breasts from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Smoky Paprika and Sweet 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 Sweet 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 Sweet Bell Peppers gluten free?

Yes — this recipe is tagged gluten free, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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