Sautéed Chicken with Smoky Paprika and Garbanzo Bean Stew

By AislePrompt Editorial · ·

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.

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 recipe (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.

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