Pan-Seared Chicken with Spanish Paprika and Roasted Red Pepper Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts pan-seared and served with a smoky roasted red pepper sauce infused with Spanish paprika. This spanish-inspired chicken ready in about 35 minutes blends smoked Spanish paprika, olive oil, roasted red peppers (jarred, drained) 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 320 calories and feeds 4, 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.

Prep: 10 min Cook: 25 min Serves 4 Spanish cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 boneless skinless chicken breasts and season both sides with 2 tsp smoked Spanish paprika, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken and keep warm.
  3. Step 3: In the same skillet, add 1 tbsp olive oil and sauté 3 minced garlic cloves and 1 small finely chopped shallot for 2-3 minutes until fragrant and translucent.
  4. Step 4: Add 1 cup drained roasted red peppers and 1/2 cup vegetable broth, then blend with an immersion blender until smooth.
  5. Step 5: Stir in 1/4 cup heavy cream and simmer the sauce for 4 minutes until it thickens slightly and coats the back of a spoon.
  6. Step 6: Return the chicken to the pan, spoon the sauce over it, and heat together for 2 minutes.
  7. Step 7: Garnish with 2 tbsp chopped fresh parsley before serving.

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Frequently asked questions

How long does Pan-Seared Chicken with Spanish Paprika and Roasted Red Pepper Sauce take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Chicken with Spanish Paprika and Roasted Red Pepper Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Chicken with Spanish Paprika and Roasted Red Pepper Sauce?

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 Roasted Red Pepper Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Roasted Red Pepper Sauce?

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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