Sautéed Chicken Thighs with Smoky Paprika and Warm Chickpea Salad

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

Pan-seared chicken thighs seasoned with smoked paprika and served atop a warm chickpea and roasted red pepper salad. This Mediterranean-inspired chicken recipe, ready in about 40 minutes, pairs bone-in chicken thighs, smoked paprika, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 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 "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.

Ingredients

• 4 pieces, skin-on, about 6 oz each bone-in chicken thighs
• 2 tsp smoked paprika
• 1 1/2 tsp salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 1 can (15 oz), drained and rinsed canned chickpeas
• 1 cup, sliced roasted red peppers
• 1/2 small, thinly sliced red onion
• 2 cloves, minced garlic cloves
• 1/2 tsp cumin powder
• 2 tbsp lemon juice
• 1/4 cup chopped fresh parsley

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat dry 4 bone-in skin-on chicken thighs and season both sides with 2 tsp smoked paprika, 1 1/2 tsp salt, and 1 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken thighs skin-side down and cook for 6-7 minutes until skin is crispy and deep golden brown.
3. Step 3: Flip chicken and cook for another 6 minutes or until internal temperature reaches 165°F. Remove chicken from skillet and keep warm.
4. Step 4: In the same skillet, add 1 tbsp olive oil, 2 minced garlic cloves, and 1/2 sliced red onion. Sauté for 2-3 minutes until onion softens and garlic is fragrant.
5. Step 5: Add 1 can (15 oz) drained chickpeas, 1 cup sliced roasted red peppers, and 1/2 tsp cumin powder. Cook for 4 minutes, stirring occasionally, until chickpeas are warmed through.
6. Step 6: Remove from heat and stir in 2 tbsp lemon juice and 1/4 cup chopped fresh parsley.
7. Step 7: Serve the crispy chicken thighs over the warm chickpea and roasted pepper salad.