Creamy Paprika Chicken with Spinach – A Weeknight Dinner Sensation!

This Chicken and Spinach in Creamy Paprika Sauce is a deliciously rich and comforting dish that transforms simple ingredients into a flavorful masterpiece. Juicy chicken breasts are seasoned with smoky paprika, then nestled into a velvety sauce filled with fresh spinach and a touch of lemon. It’s a perfect combination of bold flavors and creamy indulgence, ideal for any night of the week!

This recipe quickly became a favorite in our household. My husband, who’s always been a fan of anything creamy, couldn’t get enough of the rich, smoky paprika sauce that coats the tender chicken. Even my little ones devour their spinach when it’s soaked in that sauce! It’s one of those dishes that makes dinnertime feel special without needing to spend hours in the kitchen. Whenever I make this, it feels like a mini celebration around the table, and everyone is eager to get seconds!

Why This Creamy Paprika Chicken with Spinach?

Rich, Smoky Flavor: The smoked paprika adds a delicious depth of flavor, complementing the creamy sauce and the chicken perfectly.
Simple Ingredients: With pantry staples like garlic, paprika, and chicken broth, this dish comes together with minimal effort.
Healthy Spinach: Fresh spinach adds a pop of color and nutrients to the dish, making it a wholesome, well-rounded meal.
Creamy and Indulgent: The combination of heavy cream, butter, and white wine creates a luxurious sauce that’s rich without being overly heavy.
Quick and Easy: Ready in under 30 minutes, this dish is perfect for busy weeknights when you want something that feels gourmet but doesn’t take all night.

Ingredients:

4 boneless, skinless chicken breasts (about 680 g / 1.5 lb)
1 teaspoon smoked paprika (5 g)
1/4 teaspoon salt (1.5 g)
1/4 teaspoon freshly ground black pepper (1.5 g)
2 tablespoons unsalted butter (28 g / 1 oz)

For the Creamy Paprika Sauce:

1 tablespoon unsalted butter (14 g / 0.5 oz)
4 cloves garlic, minced (12 g)
1 tablespoon sifted flour (8 g)
1/2 cup dry white wine (120 ml / 4 fl oz)
1/2 cup sodium-free chicken broth (120 ml / 4 fl oz)
1/2 cup heavy cream (120 ml / 4 fl oz)
1 teaspoon fresh lemon juice (5 ml / from 1 small lemon)
2 cups fresh spinach (60 g / 2 oz)
1/2 teaspoon salt (3 g)
1 teaspoon paprika (5 g)

Directions:

Season the Chicken: Pat the chicken breasts dry and season them evenly on both sides with smoked paprika, salt, and pepper.
Cook the Chicken: In a large skillet (preferably cast iron), melt 2 tablespoons of butter over medium-high heat. Add the chicken breasts and cook for about 3 minutes on the first side. Flip the chicken, lower the heat to medium, and cook for an additional 3 minutes until both sides are golden. Remove the chicken and set it aside on a plate.
Make the Sauce: In the same skillet, melt 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for about 2 minutes, stirring frequently. Sprinkle in the flour using a sifter to avoid clumping, and stir until it’s well incorporated.
Deglaze and Build the Sauce: Pour in the white wine, allowing it to cook for 1-2 minutes to let the alcohol evaporate. Stir in the chicken broth, heavy cream, lemon juice, salt, and paprika. Simmer the sauce for 2-3 minutes, letting it thicken slightly. Taste and adjust seasoning if needed.
Cook the Spinach: Add the fresh spinach to the sauce, stirring for about 2 minutes until it wilts and is fully incorporated into the sauce.
Return the Chicken: Place the cooked chicken breasts back into the skillet. Cover and cook for an additional 2-3 minutes if the chicken breasts are thin, or 5-7 minutes if they are thicker, allowing them to heat through and absorb the flavors.
Serve: Serve the chicken immediately, spooning the creamy paprika sauce and wilted spinach over each portion.

Notes:

Substitutions: If you don’t have white wine on hand, you can substitute it with additional chicken broth for a milder flavor.
Cooking Tip: Make sure to sift the flour to avoid any lumps in the sauce, ensuring a smooth and creamy texture.
Add Veggies: For extra color and nutrition, feel free to toss in some cherry tomatoes or mushrooms along with the spinach.
Dairy-Free Option: Substitute the heavy cream with a dairy-free alternative, such as coconut milk, for a different but still delicious twist on the sauce.