Pan-Seared Chicken with Spanish Paprika and Garlic Sauce

By AislePrompt Editorial · ·

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 drafted and published.

Tender chicken breasts pan-seared with smoky Spanish paprika and simmered in a garlic-infused sauce, perfect for a flavorful weeknight meal. This Spanish recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, Spanish smoked paprika, and garlic cloves for a weeknight-friendly dinner. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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 4 Spanish cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt, 1/2 tsp black pepper, and 2 tsp Spanish smoked paprika evenly.
  2. Step 2: Heat 3 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5 minutes on each side until golden brown and cooked through (internal temperature 165°F). Remove chicken and set aside.
  3. Step 3: Reduce heat to medium, add 5 minced garlic cloves to the skillet and sauté for 1 minute until fragrant and lightly golden.
  4. Step 4: Pour in 1 cup chicken broth and 2 tbsp fresh lemon juice, scraping up any browned bits from the pan with a wooden spoon. Simmer for 3-4 minutes until the sauce reduces slightly and thickens to coat the back of a spoon.
  5. Step 5: Return the chicken to the skillet along with 2 tbsp chopped fresh parsley and spoon the sauce over the top. Cook for an additional 2 minutes to meld flavors, then serve hot.

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