Spicy Sautéed Chicken with Smoked Paprika and Black Beans

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

Tender chicken thighs sautéed with smoked paprika and black beans for a smoky, hearty dish perfect for a quick dinner. This mexican-inspired chicken 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.

★ 4.5 (11 ratings) Prep: 10 min Cook: 25 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Return the chicken thighs to the skillet, spooning the black bean mixture over them. Cook together for 2 minutes to meld flavors.
  6. Step 6: Remove from heat and sprinkle with 2 tbsp chopped fresh cilantro and drizzle 1 tbsp lime juice over the top before serving.

Frequently asked questions

How long does Spicy Sautéed Chicken with Smoked Paprika and Black Beans 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 Spicy Sautéed Chicken with Smoked Paprika and Black Beans?

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 smoked paprika from drying out.

Can I substitute ingredients in Spicy Sautéed Chicken with Smoked Paprika and Black Beans?

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 Spicy Sautéed Chicken with Smoked Paprika and Black Beans 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 Spicy Sautéed Chicken with Smoked Paprika and Black Beans?

Mexican 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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