Sautéed Chicken with Smoky Paprika and Chickpea Ragout

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

Tender chicken breasts sautéed with smoky paprika and paired with a hearty chickpea ragout simmered in tomatoes and herbs. This mediterranean-inspired chicken (gluten free) ready in about 35 minutes pairs (6 oz each) chicken breasts, smoked paprika, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 25 min Serves 2 Mediterranean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Rub 2 chicken breasts evenly with 1 tbsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Sauté the chicken for 5-6 minutes per side until golden brown and cooked through, then remove from skillet and set aside.
  2. Step 2: In the same skillet, add 1 tbsp olive oil and sauté 1 diced medium yellow onion with 3 minced garlic cloves over medium heat for 4-5 minutes until softened and fragrant.
  3. Step 3: Stir in 1 tsp ground cumin, then add 1 can (15 oz) drained chickpeas, 1 can (14.5 oz) diced tomatoes, 1/4 cup water, and remaining 1/2 tsp salt and 1/4 tsp black pepper. Simmer for 10 minutes until the sauce thickens and chickpeas are tender.
  4. Step 4: Return the cooked chicken breasts to the skillet nestling them into the chickpea ragout. Cook for another 2 minutes to rewarm the chicken and let flavors meld.
  5. Step 5: Sprinkle 2 tbsp chopped fresh parsley over the top before serving warm.

Frequently asked questions

How long does Sautéed Chicken with Smoky Paprika and Chickpea Ragout take to make?

Total time is about 35 minutes (10 min prep + 25 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 Smoky Paprika and Chickpea Ragout?

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 (6 oz each) chicken breasts from drying out.

Can I substitute ingredients in Sautéed Chicken with Smoky Paprika and Chickpea Ragout?

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 Smoky Paprika and Chickpea Ragout 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 Smoky Paprika and Chickpea Ragout 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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