Pan-Seared Chicken with Spanish Paprika and Garlic

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A simple yet flavorful chicken dish highlighting smoky Spanish paprika and garlic, perfect for an easy weeknight dinner. This Spanish-inspired chicken recipe, ready in about 22 minutes, pairs boneless skinless chicken breasts, smoked Spanish paprika, garlic cloves 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

2 pieces (about 1 lb) boneless skinless chicken breasts
1 tbsp smoked Spanish paprika
3 cloves, minced garlic cloves
2 tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper
2 tbsp chopped fresh parsley

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Instructions

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.
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.
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.
Step 4: Remove from heat, sprinkle 2 tbsp chopped fresh parsley over the chicken, and rest for 3 minutes before slicing and serving.