Pan-Seared Chicken with Spanish Paprika and Garlic

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

A simple yet flavorful chicken dish highlighting smoky Spanish paprika and garlic, perfect for an easy weeknight dinner. This spanish-inspired chicken ready in about 22 minutes pairs smoked Spanish paprika, minced garlic cloves, olive oil 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 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.

Prep: 10 min Cook: 12 min Serves 2 Spanish cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts (about 1 lb) and season evenly with 1 tsp sea salt, 1/2 tsp black pepper, and 1 tbsp smoked Spanish paprika on both sides.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 5-6 minutes on one side without moving, until golden brown and edges are crispy.
  3. Step 3: Flip the chicken, add 3 minced garlic cloves around the pan, and cook for another 5 minutes until the chicken reaches an internal temperature of 165°F and garlic is fragrant and lightly toasted.
  4. Step 4: Remove from heat, sprinkle 2 tbsp chopped fresh parsley over the chicken, and rest for 3 minutes before slicing and serving.

Frequently asked questions

How long does Pan-Seared Chicken with Spanish Paprika and Garlic take to make?

Total time is about 22 minutes (10 min prep + 12 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 Spanish Paprika and Garlic?

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 spanish paprika from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Spanish Paprika and Garlic?

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 Spanish Paprika and Garlic 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.

What goes well with Pan-Seared Chicken with Spanish Paprika and Garlic?

Spanish 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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