Sautéed Chicken with Spanish Smoked Paprika and Chickpeas

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

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 with smoky Spanish paprika and hearty chickpeas for a comforting meal. This Spanish-inspired chicken recipe, ready in about 35 minutes, pairs boneless skinless chicken thighs, olive oil, smoked Spanish paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 25 min Serves 4 Spanish cuisine 350 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb boneless skinless chicken thighs
3 tbsp olive oil
2 tsp smoked Spanish paprika
1 can (15 oz) canned chickpeas, drained and rinsed
4 garlic cloves, minced
1 medium chopped onion
1 cup diced tomatoes
1/2 cup chicken broth
1 tsp salt
1/2 tsp black pepper
2 tbsp fresh parsley, chopped

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Season 1 lb boneless skinless chicken thighs with 1 tsp salt, 1/2 tsp black pepper, and 2 tsp smoked Spanish paprika, then add to the skillet. Sauté for 5-6 minutes per side until golden and cooked through.
Step 2: Remove chicken and set aside. In the same skillet, add 1 medium chopped onion and 4 minced garlic cloves, cooking over medium heat for 3-4 minutes until softened and fragrant.
Step 3: Stir in 1 cup diced tomatoes, 1 can (15 oz) drained chickpeas, and 1/2 cup chicken broth. Simmer over medium heat for 7-8 minutes until sauce thickens slightly.
Step 4: Return the chicken to the skillet, spoon sauce over it, and cook for an additional 3 minutes to meld flavors.
Step 5: Garnish with 2 tbsp chopped fresh parsley before serving warm.