Chicken and Spinach in Creamy Paprika Sauce

Chicken and Spinach in Creamy Paprika Sauce is an amazing one-pan dish with an amazing flavor from white wine and mild tang from the fresh lemon juice.


4 Chicken Breasts (boneless & skinless)

1 tsp Smoked Paprika (for seasoning chicken)

1/4 tsp Salt and Pepper (each for seasoning chicken)

2 tbsp unsalted butter

Creamy Paprika Sauce:

1 tbsp butter

4 cloves garlic minced

1 tbsp flour (sifted)

1/2 cup dry white wine

1/2 cup chicken broth (sodium free)

1/2 cup heavy cream

1 tsp fresh lemon juice (juice of squeezed lemon)

2 cups fresh spinach

1/2 teaspoon salt

1 tsp paprika


Cooking Chicken: Season the chicken with salt, pepper and paprika, rubbing it evenly over both sides.

Melt 2 tablespoons of butter in a large skillet (I used cast iron skillet) over medium high heat and cook on the first side for about 3 minutes. Flip, and turn the heat down to medium and cook for another three minutes. Remove and set chicken aside on separate plate.

Making Creamy Sauce: Melt 1 tablespoon of butter in the now empty skillet. Add garlic and cook stirring frequently about 2 minutes. Add flour using a sifter until well mixed. Add wine next and cook for 1-2 minutes to allow alcohol to evaporate.

Stir in chicken broth, heavy cream and lemon juice. Add salt and paprika. Mix well. Simmer for 2 minutes. Taste the sauce and adjust seasoning (if necessary) at this point.

Spinach: Add in the spinach and cook for additional 2 minutes until the spinach has wilted.

Adding Chicken Back: Return the chicken to the skillet and cook covered for 2-3 minutes if your chicken breasts are thin; or for 5-7 minutes, if they are thick.

Serve immediately.