Recipe image
Recipe Finder blog

Cheesy Pan-Seared Chicken with Paprika

Prep 10 min Cook 12 min Difficulty 2/5

Skillet-cheesy chicken with paprika: a quick, 30-minute weeknight dish that’s juicy, flavorful, and easy to customize.

Why this recipe works

This Cheesy Pan-Seared Chicken with Paprika is a quick, skillet-based dish. It’s great for weeknights or when you want a comforting, cheesy finish without turning on the oven. Suitable for two to four servings depending on portion size.

Search intent: Looking for a quick cheesy chicken recipe
  • cheesy chicken recipe
  • paprika chicken
  • pan-seared chicken
  • one-pan dinner
  • weeknight chicken
  • quick chicken dinner
  • 30-minute meal
  • melty cheddar chicken

Key takeaways

Easy one-pan protein with melty cheese
Balanced plate: protein, fat, and flavor
Total time under 30 minutes

Recipe guide

This Cheesy Pan-Seared Chicken with Paprika is a quick, skillet-based dish. It’s great for weeknights or when you want a comforting, cheesy finish without turning on the oven. Suitable for two to four servings depending on portion size.

A fast, flavorful skillet meal that finishes with melty cheddar.

  • Easy one-pan protein with melty cheese
  • Balanced plate: protein, fat, and flavor
  • Total time under 30 minutes

1. Prep and season

Pat the chicken dry and flatten to even thickness. Season on both sides with salt, pepper, and smoked paprika.

2. Sear and baste

Sear in olive oil over medium-high heat 4–5 minutes per side until golden. Reduce heat, add butter, and baste briefly.

3. Melt cheese and rest

Cover, melt cheddar 1–2 minutes, then rest 3 minutes before serving for juicier meat.

Ingredients

  • 2 boneless skinless chicken breasts
  • 100 g cheddar cheese, grated
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp butter

Instructions

  1. Pat chicken dry and flatten to even thickness with a meat mallet or rolling pin between plastic wrap.
  2. Season both sides of chicken with salt, black pepper, and smoked paprika.
  3. Heat olive oil in a large skillet over medium-high heat until shimmering.
  4. Add chicken and sear undisturbed 4-5 minutes until golden, then flip.
  5. Reduce heat to medium, add butter to skillet and spoon melted butter over chicken.
  6. Cover skillet loosely and cook 3-4 minutes more until internal temperature reaches 75°C (165°F).
  7. Sprinkle grated cheddar evenly over each breast, cover and cook 1-2 minutes until cheese melts.
  8. Remove from heat and let rest 3 minutes before serving.

FAQs

Can I use chicken thighs instead? Yes, but adjust cooking time as thighs may need longer to reach 165°F.
Can I omit the cheese? You can, but you’ll lose the melty cheddar topping.
What’s the best way to store leftovers? Store in an airtight container in the fridge for up to 3 days.