The secret to juicy chicken breasts: Only brown the side you’ll see on the plate. An easy, punchy pan sauce like this one doesn’t hurt, either. Want to use boneless, skinless thighs instead of breasts? In step 3, simmer for 8–10 minutes. 

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at

Time: 20 minutes


  • 2 Tbs. extra-virgin olive oil
  • 4 pieces thin-sliced boneless, skinless chicken breast
  • ½ red bell pepper, diced
  • ½ onion, diced
  • 1 Tbs. tomato paste
  • 3 cloves garlic, minced
  • 1 tsp. paprika
  • ¼ tsp. smoked paprika
  • ¼ tsp. ground cumin
  • ¼ tsp. ground coriander
  • ½ cup chicken stock (preferably homemade)
  • 1 tsp. sherry vinegar or red wine vinegar
  • ¼ tsp. kosher salt
  • freshly ground black pepper, to taste


  1. In a large heavy pan over medium-high heat, heat the oil until shimmering. Sauté the chicken until lightly browned on one side, 2–3 minutes. Turn over and cook for 30 seconds. Remove from the pan.
  2. In the same pan, sauté the bell pepper, onion, tomato paste, and garlic until softened, 3–5 minutes. Stir in the spices and cook for 30 seconds. Stir in the stock and vinegar.
  3. Reduce the heat to low. Return the chicken and any juices to the pan, browned side up, and spoon some sauce over each piece. Simmer until the chicken is cooked through, 1–2 minutes.
  4. Season with the salt and black pepper.

Nutrition Information

Per serving (1 breast   +   sauce): 

  • Calories: 240
  • Total fat: 10 g
  • Sat fat: 1.5 g
  • Carbs: 4 g
  • Fiber: 1 g
  • Total sugar: 2 g
  • Added sugar: 0 g
  • Protein: 31 g
  • Sodium: 190 mg