Best 4 Chicken Breasts With Garbanzo Beans Tomatoes And Smoked Paprika Recipes

Embark on a culinary journey with a tantalizing main course that combines the succulent flavors of chicken breasts with the hearty goodness of garbanzo beans, vibrant tomatoes, and a smoky paprika twist. This delectable dish is a symphony of textures and flavors, featuring tender chicken, creamy beans, juicy tomatoes, and a rich paprika sauce that dances on your palate. It's a symphony of Mediterranean and Spanish influences, offering a delightful balance of savory, smoky, and tangy notes. But that's not all! This article presents a collection of equally enticing recipes, each showcasing the versatility and global appeal of chicken breasts. From a flavorful chicken stir-fry with a medley of vegetables to a creamy and comforting chicken pot pie, these recipes promise to satisfy every palate and occasion.

Check out the recipes below so you can choose the best recipe for yourself!

ROAST CHICKEN BREASTS WITH GARBANZO BEANS, TOMATOES, AND PAPRIKA

Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika image

Use leftovers for sandwiches the next day: Place shredded chicken, garbanzos, and tomatoes in a pita bread and top with the yogurt sauce.

Provided by Bon Appétit Test Kitchen

Categories Sandwich Chicken Tomato Roast Kid-Friendly Quick & Easy High Fiber Dinner Chickpea Fall Spring Winter Family Reunion Healthy Potluck Bon Appétit Quick and Healthy Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

1/4 cup extra-virgin olive oil
4 garlic cloves, pressed
1 tablespoon smoked paprika*
1 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper
1/2 cup plain yogurt or Greek yogurt
4 chicken breast halves with bones
1 15-ounce can garbanzo beans (chickpeas), drained
1 12-ounce container cherry tomatoes
1 cup chopped fresh cilantro, divided

Steps:

Preheat oven to 450°. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.
Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.
*Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.

SHEET-PAN PAPRIKA CHICKEN WITH TOMATOES AND PARMESAN

Sheet-Pan Paprika Chicken With Tomatoes and Parmesan image

This deeply savory, weeknight-friendly sheet-pan chicken is worth buying a new jar of sweet paprika for, especially if you can't remember when you got the one in your spice drawer (for those Fourth of July deviled eggs several summers ago?).The fresher the spices, the more intensely flavorful the dish. This one is as pretty as it is complex, with a mix of colorful cherry tomatoes and peppers that soften and absorb all the chicken juices as they roast. Serve it with something to catch the saucy tomatoes: Crusty bread, polenta or couscous all work well.

Provided by Melissa Clark

Categories dinner, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 pounds bone-in, skin-on chicken parts (breasts, drumsticks, thighs or a mix)
Kosher salt
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 tablespoons apple cider vinegar, plus more for serving
2 garlic cloves, finely grated
1 tablespoon sweet paprika
1 teaspoon Espelette pepper or smoked hot paprika (pimentón)
1 teaspoon dried oregano
1 pint cherry tomatoes (preferably different colors), halved
1 poblano chile or 1 small green bell pepper, thinly sliced
1 cup thinly sliced sweet bell peppers (red, yellow or orange)
1/3 cup grated Parmesan
1/4 cup chopped fresh parsley, for serving
Freshly ground black pepper

Steps:

Heat oven to 425 degrees. Season chicken all over with salt, and place it on a rimmed baking sheet.
In a small bowl, stir together olive oil, vinegar, garlic, paprika, Espelette and oregano. Pour over chicken, tossing to coat.
Add tomatoes, poblano and sweet peppers to baking sheet, spread vegetables around the chicken. Season vegetables lightly with salt and drizzle with a little more olive oil. Sprinkle Parmesan all over chicken and vegetables.
Roast until chicken is golden, crisp and cooked through, 25 to 35 minutes. Stir the vegetables halfway through cooking but don't disturb the chicken. If white meat is done before dark meat, remove it as it finishes cooking.
Transfer chicken to plates. Stir vegetables around in pan, scraping up all the delicious browned bits from the bottom and sides of pan, and stir in the parsley and black pepper to taste. Taste and add salt if needed, and a drizzle of vinegar if you like. Spoon vegetables over the chicken to serve.

CHICKEN BREASTS WITH GARBANZO BEANS, TOMATOES AND SMOKED PAPRIKA

Chicken Breasts With Garbanzo Beans, Tomatoes and Smoked Paprika image

Intensely flavored chicken breasts. Attractive, colourful one dish meal. Best prepared in advance, but cooked last minute, making it an ideal dish for entertaining. Prep time includes marinating time. Adapted from Bon Appetit, May 2008.

Provided by one_of_t2

Categories One Dish Meal

Time 4h30m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

8 garlic cloves (chopped)
2 tablespoons smoked paprika
2 teaspoons ground cumin
1 teaspoon dry crushed red pepper
1/4 cup extra virgin olive oil
1 cup low-fat plain yogurt
2 (15 ounce) cans garbanzo beans (chickpeas, drained)
3 cups cherry tomatoes (cut in half)
2 cups frozen corn
8 skinless chicken breast halves
1 cup fresh cilantro (chopped, divided)

Steps:

Ideally prepare several hours or all day in advance for flavours to marinate.
Make spice mixture: mix first 4 ingredients and divide in half. Be sure to use smoked paprika. It is the key ingredient!
Mix 1/2 of spice mixture with olive oil. Set other half aside.
Add 1 TBSP of oil mixture to the yogurt. Mix and put in refrigerator. Tip: yogurt mixture is very good. Consider making more, using some extra oil mixture.
In a separate bowl, mix chickpeas, tomatoes, corn, second half of spice mixture and 1/2 of the chopped cilantro. Set aside to marinate.
Place chicken breasts in oil mixture and toss to coat. Set aside to marinate.
When you are ready to cook, preheat oven to 450 degrees.
Place chicken in a pan and pour the bean mixture over and around it.
Roast chicken until thoroughly cooked (about 20 minutes).
Transfer chicken to plates, spooning bean mixture over it. Sprinkle with remaining fresh cilantro. Serve with yogurt mixture.
If there are any leftovers, place shredded chicken and bean sauce in pita bread and top with yogurt sauce.

Nutrition Facts : Calories 405.6, Fat 10.6, SaturatedFat 1.8, Cholesterol 69.7, Sodium 419.5, Carbohydrate 42.9, Fiber 7.2, Sugar 7.6, Protein 36.2

ROAST CHICKEN BREASTS WITH GARBANZO BEANS, TOMATOES AND PAPRIKA

Roast Chicken Breasts With Garbanzo Beans, Tomatoes and Paprika image

This is recipe is from Bon Appetit magazine. Be sure to use smoked paprika - it makes all the difference. I use fat free Greek yogurt.

Provided by Dona England

Categories Poultry

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup olive oil
4 garlic cloves, pressed
1 tablespoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper flakes
1/2 cup Greek yogurt
4 chicken breast halves, with bone in
1 (15 ounce) can garbanzo beans, drained
1 (12 ounce) container cherry tomatoes
1 cup chopped fresh cilantro leaves, divided use

Steps:

Preheat oven to 450.
Mix first 5 ingredients in a medium bowl.
Pour 1 teaspoon spiced oil mixture into a small bowl; whisk in yogurt and set aside for sauce.
Place chicken on large rimmed baking sheet.
Rub 2 tablespoons spiced oil mixture over chicken.
To remaining oil mixture in bowl add beans, tomatoes and 1/2 cup chopped chilantro. Toss to coat.
Pour bean mixture around chicken.
Sprinkle generously with salt and pepper.
Roast until chicken is cooked through 30 to 40 minutes.
Sprinkle with remaining 1/2 cup cilantro.
Transfer chicken to plates.
Spoon bean mixture over chicken.
Serve with yogurt sauce.

Nutrition Facts : Calories 398.6, Fat 22, SaturatedFat 4, Cholesterol 46.4, Sodium 372, Carbohydrate 29.8, Fiber 6.6, Sugar 2.5, Protein 21.8

Tips:

Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
Choose ripe tomatoes: The riper the tomatoes, the sweeter and more flavorful your dish will be. Look for tomatoes that are deep red and have no blemishes.
Don't overcrowd the pan: When searing the chicken breasts, make sure you don't overcrowd the pan. This will prevent the chicken from cooking evenly and will result in steamed chicken instead of seared chicken.
Use a well-seasoned cast iron skillet: A well-seasoned cast iron skillet will help you get a nice sear on the chicken breasts. If you don't have a cast iron skillet, you can use a regular nonstick skillet, but make sure it's heated over medium-high heat before adding the chicken.
Cook the chicken breasts until they are cooked through: Use a meat thermometer to check the internal temperature of the chicken breasts. The chicken is cooked through when it reaches an internal temperature of 165 degrees Fahrenheit.
Let the chicken breasts rest before serving: Once the chicken breasts are cooked through, let them rest for a few minutes before serving. This will help the juices redistribute throughout the chicken, resulting in more tender and flavorful chicken.

Conclusion:

This recipe for chicken breasts with garbanzo beans, tomatoes, and smoked paprika is a flavorful and easy-to-make meal that is perfect for a weeknight dinner. The chicken is seared until golden brown and then simmered in a flavorful sauce made with tomatoes, garbanzo beans, and smoked paprika. Serve the chicken breasts over rice or quinoa for a complete meal.