Sautéed Chicken with Smoky Paprika and Garbanzo Bean Stew

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

Tender chicken thighs simmered in a smoky paprika tomato sauce with hearty garbanzo beans make this stew a comforting Mediterranean-inspired dish. This mediterranean-inspired chicken (gluten free) ready in about 45 minutes pairs boneless skinless chicken thighs, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large skillet, heat 3 tbsp olive oil over medium-high heat. Season 6 boneless skinless chicken thighs with 1 tsp salt, 1/2 tsp black pepper, and 2 tsp smoked paprika, then add to the skillet. Sauté for 5 minutes per side until golden and cooked through; remove and set aside.
  2. Step 2: In the same skillet, add 1 medium finely chopped onion and 3 minced garlic cloves. Cook over medium heat for 4-5 minutes until softened and fragrant.
  3. Step 3: Stir in 14 oz canned diced tomatoes, 1 1/2 cups drained garbanzo beans, and 1 cup chicken broth. Bring to a simmer and cook for 8 minutes until the sauce thickens slightly.
  4. Step 4: Return the chicken thighs to the skillet, nestling them into the sauce. Simmer together for 5 more minutes to meld flavors.
  5. Step 5: Garnish with 1/4 cup chopped fresh parsley before serving warm with crusty bread or rice.

Frequently asked questions

How long does Sautéed Chicken with Smoky Paprika and Garbanzo Bean Stew take to make?

Total time is about 45 minutes (15 min prep + 30 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 Garbanzo Bean Stew?

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 olive oil from drying out.

Can I substitute ingredients in Sautéed Chicken with Smoky Paprika and Garbanzo Bean Stew?

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 Garbanzo Bean Stew for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Garbanzo Bean Stew 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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