Ingredients
Scale
Gathering the ingredients for this meal is like gathering old friends—familiar and comforting. Here’s what you’ll need:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon paprika
- 1 cup chicken broth
- 1 cup heavy cream
- 3 cups fresh spinach
- 4 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon dried thyme
If you’re running low on heavy cream, you can substitute with half-and-half for a lighter version. And if fresh spinach isn’t available, frozen spinach works just fine after a quick thaw and drain.
Instructions
Cooking this dish is as straightforward as it gets, perfect for those days when you’re juggling a million things at once.
- Start by seasoning the chicken breasts with salt, pepper, and half of the paprika.
- In a large skillet over medium heat, heat the olive oil. Add the chicken breasts and cook for about 7-8 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the minced garlic and cook for about 1 minute until fragrant.
- Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Reduce the heat to low and stir in the heavy cream, remaining paprika, lemon juice, and thyme. Let it simmer for about 3-4 minutes until slightly thickened.
- Return the chicken to the skillet, along with the fresh spinach. Cook for an additional 2-3 minutes until the spinach has wilted and the chicken is heated through.
- Serve immediately, spooning the creamy sauce over the chicken.
Cooking tip: If you’re finding the sauce too thick, a splash of additional chicken broth can thin it out to your liking. And don’t forget to taste and adjust the seasoning to your preference!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Chicken and Spinach in Creamy Paprika Sauce, recipe, cooking, food
