Sautéed Chicken Breast with Garlic and Smoked Paprika

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

Juicy chicken breasts pan-seared with garlic and smoked paprika, served with a simple side of sautéed greens for a fast, flavorful meal. This international-inspired chicken (high protein, low carb) ready in about 20 minutes pairs boneless skinless chicken breasts, salt, black pepper 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 low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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: 5 min Cook: 15 min Serves 2 International cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 2 boneless skinless chicken breasts evenly with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp smoked paprika. Set aside while heating the pan.
  2. Step 2: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
  3. Step 3: In the last 2 minutes of cooking, add 3 minced garlic cloves to the pan and sauté with the chicken until fragrant, about 1-2 minutes.
  4. Step 4: Remove chicken from the pan and set aside to rest. In the same pan, add the 4 cups baby spinach and sauté for 2 minutes until wilted, stirring frequently.
  5. Step 5: Serve the chicken breasts atop the sautéed spinach with 2 lemon wedges on the side for squeezing over the dish.

Frequently asked questions

How long does Sautéed Chicken Breast with Garlic and Smoked Paprika take to make?

Total time is about 20 minutes (5 min prep + 15 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 Sautéed Chicken Breast with Garlic and Smoked Paprika?

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 salt from drying out.

Can I substitute ingredients in Sautéed Chicken Breast with Garlic and Smoked Paprika?

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 Sautéed Chicken Breast with Garlic and Smoked Paprika 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 Sautéed Chicken Breast with Garlic and Smoked Paprika high protein?

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

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