Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4
An amazing one-pan meal with tender, juicy chicken and spinach in a creamy paprika sauce. With a mild zest from the fresh lemon juice and incredible flavour from white wine, this dish is sure the perfect weeknight dinner for the whole family!
Ingredients
4 Chicken Breasts (boneless & skinless)
1 teaspoon Smoked Paprika (for seasoning chicken)
1/4 teaspoon Salt and Pepper (each for seasoning chicken)
2 tablespoons unsalted butter
Creamy Paprika Sauce:
1 tablespoon butter
4 cloves garlic minced
1 tablespoon flour (sifted)
1/2 c. dry white wine
1/2 c. chicken broth (sodium-free)
1/2 c. heavy cream
1 teaspoon fresh lemon juice (juice of squeezed lemon)
2 c. fresh spinach
1/2 tsp salt
1 teaspoon paprika
How to make Chicken and Spinach in Creamy Paprika Sauce
Step 1: Rub the salt, pepper, and paprika evenly on each side of the chicken.
Step 2: In a large skillet, melt 2 tbsp butter over medium-high heat. Once the butter has melted, add the chicken and cook the first side for approximately 3 minutes. Turn the chicken on the other side. Adjust the heat to medium and cook the other side for 3 minutes more. Transfer the cooked chicken to a separate plate.
Step 3: To make the Creamy Sauce, melt a tbsp butter in the same skillet. Add in the garlic and cook for about 2 minutes, stirring frequently. Using a sifter, add the flour until well mixed. Pour in the wine and continue to cook for another minute or two. This will let the alcohol evaporate.
Step 4: Now, stir in the chicken broth, heavy cream, and lemon juice. Season with salt and paprika. Stir well and allow to simmer for 2 minutes. Adjust the seasoning according to taste.
Step 5: Into the skillet, add the spinach, and cook for 2 minutes more until wilted.
Step 6: Add the chicken back to the skillet and cook for another 2 to 3 minutes, covered (if using thinly sliced chicken breasts, or 5 to 7 minutes (if thick).
Step 7: Enjoy immediately.
Nutrition Facts:
Amount Per Serving: Calories 330 | Fat 20g 31% | Saturated Fat 11g 69% | Cholesterol 128mg 43% | Sodium 726mg 32% | Potassium 624mg 18% | Carbohydrates 6g 2% | Fiber 1g 4% | Protein 25g 50% | Vitamin A 2585I U52% | Vitamin C 15.8mg 19% | Calcium 51mg 5% | Iron 1.4mg 8%
Ingredients
- 4 Chicken Breasts (boneless & skinless)
- 1 teaspoon Smoked Paprika (for seasoning chicken)
- 1/4 teaspoon Salt and Pepper (each for seasoning chicken)
- 2 tablespoons unsalted butter
- Creamy Paprika Sauce:
- 1 tablespoon butter
- 4 cloves garlic minced
- 1 tablespoon flour (sifted)
- 1/2 c. dry white wine
- 1/2 c. chicken broth (sodium-free)
- 1/2 c. heavy cream
- 1 teaspoon fresh lemon juice (juice of squeezed lemon)
- 2 c. fresh spinach
- 1/2 tsp salt
- 1 teaspoon paprika
Instructions
Step 1: Rub the salt, pepper, and paprika evenly on each side of the chicken.
Step 2: In a large skillet, melt 2 tbsp butter over medium-high heat. Once the butter has melted, add the chicken and cook the first side for approximately 3 minutes. Turn the chicken on the other side. Adjust the heat to medium and cook the other side for 3 minutes more. Transfer the cooked chicken to a separate plate.
Step 3: To make the Creamy Sauce, melt a tbsp butter in the same skillet. Add in the garlic and cook for about 2 minutes, stirring frequently. Using a sifter, add the flour until well mixed. Pour in the wine and continue to cook for another minute or two. This will let the alcohol evaporate.
Step 4: Now, stir in the chicken broth, heavy cream, and lemon juice. Season with salt and paprika. Stir well and allow to simmer for 2 minutes. Adjust the seasoning according to taste.
Step 5: Into the skillet, add the spinach, and cook for 2 minutes more until wilted.
Step 6: Add the chicken back to the skillet and cook for another 2 to 3 minutes, covered (if using thinly sliced chicken breasts, or 5 to 7 minutes (if thick).
Step 7: Enjoy immediately.
