Sautéed Chicken with Smoked Paprika and Black Beans

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

Tender chicken breasts seared with smoky paprika and paired with hearty black beans for a flavorful, quick protein-packed meal. This mexican-inspired chicken (gluten free) ready in about 30 minutes pairs teaspoon smoked paprika, tablespoons olive oil, canned black beans, drained and rinsed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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 2 Mexican cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts (about 12 oz total) and season both sides with 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  2. Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sauté for 5-6 minutes per side, or until golden brown on the outside and cooked through (internal temperature 165°F). Remove chicken and set aside.
  3. Step 3: In the same skillet, add 1/2 diced yellow onion and 2 minced garlic cloves, cooking over medium heat for 3-4 minutes until softened and fragrant.
  4. Step 4: Stir in 1 cup canned black beans (drained and rinsed) and cook for 2 minutes until warmed through.
  5. Step 5: Slice the cooked chicken into strips and return to skillet. Toss with beans and onion mixture and sprinkle with 2 tablespoons chopped fresh cilantro and 1 tablespoon fresh lime juice. Serve warm.

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Frequently asked questions

How long does Sautéed Chicken with Smoked Paprika and Black Beans take to make?

Total time is about 30 minutes (10 min prep + 20 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 with Smoked Paprika and Black Beans?

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 teaspoon smoked paprika from drying out.

Can I substitute ingredients in Sautéed Chicken with Smoked Paprika and Black Beans?

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 with Smoked Paprika and Black Beans 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 with Smoked Paprika and Black Beans gluten free?

Yes — this recipe is tagged 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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