Chicken And Spinach In Creamy Paprika Sauce Recipe

Savor the vibrant medley of tender chicken breasts and fresh spinach, elevated with a rich, tangy cream sauce enriched by aromatic garlic, white wine, and smoked paprika. This Chicken And Spinach In Creamy Paprika Sauce beautifully embodies simple delight, inviting warm, friendly gatherings and inspiring truly unforgettable shared culinary experiences.

I stumbled upon this Chicken and Spinach In Creamy Paprika Sauce recipe the other day and I instantly knew I had to try it out. I love how simple it is to make yet packs a punch in the flavor department.

I’ve used chicken breasts with a bit of salt and pepper along with garlic sautéed in butter, and trust me, that kick of flavor from the dry white wine really brings the dish together. Mixing in a bit of flour to thicken the sauce, then letting it simmer with chicken broth, heavy cream and even a squeeze of lemon makes it extra special.

And when I toss in fresh spinach and a bit of smoked paprika, the dish turns into a vibrant, tasty meal that I can’t wait to share. It is really one of those recipes that surprises you with how quickly it comes together while still feeling impressive on the plate.

Enjoy experimenting with it in your kitchen.

Why I Like this Recipe

I like this recipe because it gives me a mix of tasty flavors that make every bite exciting even when i’m just having a normal dinner. I love that the creamy sauce is both rich and tangy from the lemon juice and white wine, it just feels different from everyday meals. I enjoy how the garlic and smoked paprika add a bold flavor that always makes me crave more, plus it’s easy to cook which is great when i dont have a lot of time. Finally, the fresh spinach makes the dish feel a bit healthier and adds a nice texture contrast, which i really appreciate.

Ingredients

• Chicken Breasts: lean high protein that helps build muscles and gives the meal a solid base.
• Fresh Spinach: full of vitamins and fiber, making the dish extra nutritious and a little crunchy.
• Heavy Cream: makes the sauce rich and smooth, adding a velvety texture to every bite.
• Smoked Paprika: gives a smoky, tangy kick and vibrant color that livens up the dish.
• Garlic: infuses a pungent, savory flavor with bonus health benefits in every taste burst.

Ingredient Quantities

• Chicken Breasts – 4 pieces
• Salt – 1 teaspoon (or to taste)
• Black Pepper – 1/2 teaspoon (or to taste)
• Butter – 2 tablespoons
• Garlic – 3 cloves, minced
• Dry White Wine – 1/2 cup
• Flour – 1 tablespoon
• Chicken Broth – 1 cup
• Heavy Cream – 1/2 cup
• Squeezed Lemon Juice – Juice of 1 lemon
• Fresh Spinach – 4 cups
• Smoked Paprika – 2 teaspoons

How to Make this

1. Season the chicken breasts with salt and pepper on both sides.

2. In a large skillet, melt the butter over medium-high heat and cook the chicken until golden on both sides and nearly cooked through, about 5-6 minutes per side; then set them aside.

3. Add the minced garlic to the skillet and cook it for about 1 minute until fragrant.

4. Pour in the dry white wine and simmer for 1-2 minutes so some of the alcohol evaporates.

5. Sprinkle the flour into the pan and whisk constantly for about a minute to help form a roux.

6. Slowly stir in the chicken broth and heavy cream until the mixture is smooth.

7. Now add the smoked paprika and squeezed lemon juice, then let the sauce simmer for 3-4 minutes until it thickens up a bit.

8. Return the chicken to the skillet and let it cook in the sauce for another 5 minutes to finish cooking.

9. Add the fresh spinach to the pan and stir it into the sauce; cook for about 2 minutes until it wilts.

10. Taste the sauce and if needed add extra salt or pepper, then serve hot and enjoy your meal!

Equipment Needed

1. Large skillet
2. Cutting board and knife
3. Measuring cups and spoons
4. Whisk (for stirring the sauce)
5. Spatula or tongs for handling the chicken
6. Lemon squeezer for the lemon juice
7. Bowl for prepping ingredients

FAQ

Chicken And Spinach In Creamy Paprika Sauce Recipe Substitutions and Variations

• Chicken Breasts: Try using boneless skinless chicken thighs instead. They tend to be a bit juicier and still work great in this recipe
• Butter: If you dont have butter, you can substitute with olive oil. It changes the flavor a bit but still tastes really good
• Dry White Wine: You can swap this out with extra chicken broth mixed with a teaspoon of white vinegar. This mixture gives a similar tanginess so you wont miss the wine
• Heavy Cream: If heavy cream isnt available, half&half or a mix of milk with a tablespoon of melted butter in it can work as a good replacement
• Fresh Spinach: Frozen spinach can be used if you dont have fresh. Just be sure to drain and squeeze out the extra water before adding it into the sauce

Pro Tips

1. Make sure your pan is really hot before you add the chicken so you get that nice golden crust that seals in the juices, it really makes a difference in flavour.
2. While making the sauce, keep whisking the flour and liquid so you dont end up with lumpy bits, that way your sauce comes out smooth and creamy.
3. When you add in the fresh spinach, dont overload the pan if its not big enough; you wanna give the leaves room to wilt evenly.
4. Always taste the sauce as you go, sometimes a little extra salt or lemon juice can take it from good to amazing depending on your taste buds.