Paprika Chicken with Cannellini Beans Quick Easy
Transform your weeknight dinner routine with this Paprika Chicken with Cannellini Beans—an irresistibly savory and healthy one-skillet recipe that's both quick and easy to prepare! Succulent, golden-seared chicken breasts are seasoned with smoked paprika and garlic for a bold, smoky flavor, then paired with tender cannellini beans, juicy cherry tomatoes, and a light broth base for a hearty yet wholesome dish. Finished with a fresh burst of parsley and a squeeze of zesty lemon, this meal is packed with vibrant flavors and ready in just 35 minutes. Perfect for busy evenings, this protein-rich recipe delivers comfort and convenience in one beautiful skillet. Serve it with crusty bread or a crisp side salad for an effortlessly complete dinner!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 can (15 ounces) canned cannellini beans (drained and rinsed)
- 0.5 cup chicken broth
- 1 cup cherry tomatoes
- 2 tablespoons fresh parsley (chopped)
- 0.5 fruit lemon (juice)
Instructions
Begin by patting the chicken breasts dry with a paper towel. Season both sides with smoked paprika, garlic powder, salt, and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and sear for 4-5 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and toss in the cherry tomatoes. Sauté for 2-3 minutes until they begin to soften and release their juices.
Add the drained and rinsed cannellini beans and chicken broth to the skillet. Stir to combine and bring the mixture to a gentle simmer.
Return the seared chicken breasts to the skillet, nestling them into the bean and tomato mixture. Cover with a lid and cook for 10-12 minutes on low heat, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the skillet from heat, sprinkle the dish with fresh parsley, and squeeze the juice of half a lemon over the top for brightness.
Serve the paprika chicken and beans warm as a complete meal or alongside crusty bread or a side salad if desired.
Nutrition Facts
Calories |
1244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2190 mg | 95% | |
| Total Carbohydrate | 76.8 g | 28% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 6.9 g | ||
| Protein | 134.8 g | 270% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 264 mg | 20% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2865 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
