Sautéed Chicken with Roasted Piquillo Peppers and Paprika

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

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.

A vibrant Spanish-inspired chicken dish featuring smoky roasted piquillo peppers and sweet paprika. This Spanish-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken thighs, roasted piquillo peppers, sweet smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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: 20 min Serves 4 Spanish cuisine 320 cal/serving

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Ingredients

1 lb boneless skinless chicken thighs
8 oz jar roasted piquillo peppers
2 tsp sweet smoked paprika
3 tbsp extra virgin olive oil
3 garlic cloves, minced
1 tsp sea salt
1/2 tsp black pepper
2 tbsp fresh parsley, chopped
1/4 cup dry white wine
1 tbsp lemon juice

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Instructions

Step 1: Pat dry 1 lb boneless skinless chicken thighs and season with 1 tsp sea salt, 1/2 tsp black pepper, and 2 tsp sweet smoked paprika, rubbing evenly over the surface.
Step 2: Heat 3 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs and sauté for 5-6 minutes on each side until golden brown and cooked through.
Step 3: Remove chicken and set aside. In the same skillet, add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
Step 4: Pour in 1/4 cup dry white wine, scraping up any browned bits from the skillet bottom, and let simmer for 2 minutes until slightly reduced.
Step 5: Stir in 8 oz jar of roasted piquillo peppers (drained and sliced), cooking for 3 minutes until tender and warmed through.
Step 6: Return chicken to the pan, drizzle with 1 tbsp lemon juice, and heat for 1-2 minutes to meld flavors.
Step 7: Sprinkle 2 tbsp fresh chopped parsley over the dish before serving for a fresh herbal note.