Chicken and Spinach in Creamy Paprika Sauce
A delightful dish combining tender chicken breasts with fresh spinach in a rich, creamy sauce flavored with paprika and garlic, perfect for a cozy weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: European
- Diet: Gluten-Free (if using gluten-free flour)
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper (to taste)
- 2 tablespoons butter (for sautéing)
- 3 cloves garlic, minced (for flavoring)
- 1/2 cup dry white wine (to deglaze and add depth)
- 1 tablespoon flour (to thicken the sauce)
- 1 cup chicken broth (for a savory base)
- 1 cup heavy cream (for richness)
- 1 tablespoon paprika (for flavor and color)
- Juice of 1 lemon (for brightness)
- 3 cups fresh spinach (adds nutrition and color)
Instructions
- Melt the butter in a large skillet over medium heat until it bubbles gently.
- Sauté the minced garlic for about 30 seconds, until fragrant, being careful not to let it burn.
- Cook the chicken breasts in the skillet, seasoned with salt and pepper, for 5-7 minutes on each side, until golden brown and cooked through.
- Deglaze the pan by pouring in the dry white wine, scraping up any browned bits, and allowing it to reduce for about 2-3 minutes.
- Add the flour, stirring until well combined and there are no lumps.
- Make the sauce by gradually pouring in the chicken broth and heavy cream, stirring continuously, and cooking for 3-5 minutes until thickened.
- Season the sauce with paprika and lemon juice, mixing well to incorporate.
- Add the fresh spinach, folding it into the sauce, and cooking for an additional 2-3 minutes until wilted.
- Serve the dish hot over rice, pasta, or enjoy on its own.
Notes
For best results, use fresh ingredients and adjust the seasoning to your taste. This dish can also be made with shrimp or tofu for variations.