Sautéed Chicken with Spanish Smoked Paprika and Chickpeas

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

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
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Return the chicken to the skillet, spoon sauce over it, and cook for an additional 3 minutes to meld flavors.
  5. Step 5: Garnish with 2 tbsp chopped fresh parsley before serving warm.

Frequently asked questions

How long does Sautéed Chicken with Spanish Smoked Paprika and Chickpeas 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 Spanish Smoked Paprika and Chickpeas?

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 Spanish Smoked Paprika and Chickpeas?

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 Spanish Smoked Paprika and Chickpeas 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.

What goes well with Sautéed Chicken with Spanish Smoked Paprika and Chickpeas?

Spanish chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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