Spicy Sautéed Chicken with Smoked Paprika and Black Beans

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

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 sautéed with smoked paprika and black beans for a smoky, hearty dish perfect for a quick dinner. This Mexican-inspired chicken recipe, ready in about 35 minutes, pairs boneless skinless chicken thighs, smoked paprika, canned black beans, drained and rinsed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 Mexican cuisine 320 cal/serving

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Ingredients

1 lb boneless skinless chicken thighs
2 tsp smoked paprika
1 cup canned black beans, drained and rinsed
2 tbsp olive oil
3 garlic cloves, minced
1/2 cup red onion, diced
1/4 cup chicken broth
2 tbsp fresh cilantro, chopped
1 tsp salt
1/2 tsp black pepper
1 tbsp lime juice

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Instructions

Step 1: Pat dry 1 lb boneless skinless chicken thighs and season with 1 tsp salt, 1/2 tsp black pepper, and 2 tsp smoked paprika. Set aside.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs and sauté for 6-7 minutes per side until golden and cooked through, then remove to a plate.
Step 3: In the same skillet, add 3 minced garlic cloves and 1/2 cup diced red onion; sauté for 2-3 minutes until fragrant and translucent.
Step 4: Stir in 1 cup drained and rinsed canned black beans and 1/4 cup chicken broth. Cook for 4-5 minutes until the sauce thickens slightly and coats the beans.
Step 5: Return the chicken thighs to the skillet, spooning the black bean mixture over them. Cook together for 2 minutes to meld flavors.
Step 6: Remove from heat and sprinkle with 2 tbsp chopped fresh cilantro and drizzle 1 tbsp lime juice over the top before serving.