Creamy Paprika Chicken and Spinach is a hearty, but easy chicken recipe that the whole family will love! It's surprisingly big in flavor because of dry white wine and sauteed garlic.
Love Chicken Breast recipes? Try Asparagus Stuffed Chicken, Slow Cooker Butter Chicken and Creamy Paprika Chicken.
Creamy Paprika Chicken and Spinach is so creamy and buttery, with just a mild tang from the fresh lemon juice. You can make this easy chicken recipe on a busy weeknight right.
This version of paprika flavored creamy sauce is my absolute favorite, I have been making it for a couple of years now. I love that it's a colorful sauce but it's also really filling, and welcoming on a cold day. My creamy sauce for chicken is incredibly simple to make using heavy cream, wine and stock.
★★★★★ REVIEW
Lorie Robertson commented: "This is amazing! It is my go to recipe for company and everyone loves it! But still make it for me and hubby during the week!"
Why I love this recipe
- Minimal clean-up. After I eat dinner, I like to get up and go, so it's super important to now have a big mess to clean up afterward. This easy chicken recipe ticks that box.
- Easy to customize. I like to use whatever protein type I have in the fridge. For example, use chicken thighs, chicken breasts or turkey tenderloins.
- Pairs with oven baked french fries, garlic butter spaghetti and creamy garlic potatoes.
What you'll need
- Chicken breasts or thighs: They're tender, juicy, and cook quickly in a skillet. I like to use thin chicken breasts. Or, if my chicken is too thick, I usually halve them horizontally.
- Salt and pepper: Basic seasoning, but crucial for flavoring the paprika chicken and bringing the dish to life.
- Smoked or sweet paprika: The star ingredient of this recipe. Make sure to season your chicken very generously.
- Butter: Used for sautéing the chicken until golden brown and in the sauce for a creamy, glossy finish.
- Fresh Garlic Cloves: Trust me, fresh garlic is the second secret ingredient here. Skip the pre-chopped jars and go for the real deal.
- Flour: Thickens the sauce just enough so it clings to the chicken and spinach, without being heavy.
- Dry white wine: A splash of Pinot Grigio brings out the gourmet flavor in creamy paprika chicken. It's perfect for deglazing as well.
- Heavy cream: Makes the sauce lush, silky, and perfectly coats each bite; crucial for that "creamy" factor.
- Chicken broth: Necessary for the sauce texture beyond just cream.
- Lemon juice: Prevents the sauce from tasting too heavy.
How to make Creamy Paprika Chicken and Spinach
- Season and cook chicken Start by seasoning the chicken breasts with salt, pepper, and smoked paprika. Sear them in butter over medium-high heat until golden on both sides, then set aside.
- Make creamy sauce: In the same pan, melt butter and sauté minced garlic until fragrant. Stir in flour to create a roux, then gradually add dry white wine, chicken broth, and heavy cream. Allow the sauce to simmer and thicken.
- Add lemon and spinach: Stir in fresh lemon juice, then fold in the fresh spinach leaves, cooking until just wilted.
- Return the cooked chicken breasts to the pan, letting them simmer in the sauce for a few minutes until fully cooked and flavors meld perfectly.
Best tricks & tips on making Creamy Paprika Chicken
- Use thin chicken fillets for even, quick cooking and juiciness.
- Generously season the chicken before sautéing-it's the foundation of the dish's flavor.
- Sauté chicken in butter for a beautiful golden crust and richer taste.
- Deglaze the pan after browning the chicken to capture all those extra flavor bits in the final sauce.
- Take your time with flour: Make sure to add flour gradually and whisk well to avoid lumps in the sauce.
- Use a good drinking wine, not "cooking wine" for better flavor.
- Add spinach at the end so it just wilts and keeps its color and nutrients.
- Simmer briefly: Don't boil the sauce; this keeps it smooth and creamy.
Troubleshooting
- If sauce is too thin: Add a little more flour; whisk well and simmer a bit longer.
- If sauce is too thick: Add a splash of wine, broth, or cream to loosen it up.
- Chicken is dry: Reduce cooking time or use chicken thighs for more forgiveness.
- Sauce breaks or curdles: Remove sauce from heat as soon as it thickens and add cream slowly.
- Sauce tastes flat: Add a pinch more salt, lemon juice, or even a little more paprika until flavors "pop".
What kind of wine should I use?
- Dry white wine. When I made paprika chicken, I used Pinot Grigio. It's a pretty good wine. However, any dry white wine that you like can be used. When we talk good wines, I also think about Chardonnay or Riesling. All these are great choices. They will produce an excellent flavor for the chicken sauce.
- Do not use cooking wine. When cooking with wine, you should never use "cooking wine". Cooking wine is loaded with sodium and is not tasty at all. But cooking with a regular drinking wine will always give you a better tasting dish.
What can I substitute for wine?
- Lime Juice: This is an ideal substitute for dry white wine. Use fresh lime or ¼ cup lime juice. This is my favorite substitute.
- Lemon: Because we are already using lemon, adding slightly more would compensate for the loss of flavor from wine.
- Chicken or vegetable stock: Swap white wine for vegetable broth if you are sensitive to alcohol.
What to serve it with
- This recipe goes great with Creamy Brussels Sprouts with Bacon or Brussels Sprouts and Bacon Gratin.
- You can also serve it with either Garlic Parmesan Sweet Potatoes or Spicy Maple Glazed Roasted Sweet Potatoes.
- But if you're looking for a light salad, try mixed greens with EVOO and this Balsamic glaze.
Variations and substitutions
- For a juicier, more flavorful option, choose chicken thighs.
- Omit flour for a gluten-free dish, though the sauce may be slightly thinner.
- Swap spinach with kale or Swiss chard to add different textures and flavors.
Mouthwatering creamy chicken recipes
- Mushroom Lemon Chicken
- Creamy Spinach and Mushroom Chicken
- Chicken and Spinach in Creamy Mushroom Sauce
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.
Print
Pin
Servings: 4
Ingredients
- 4 Chicken Breasts (boneless & skinless)
- 1 teaspoon Smoked Paprika (for seasoning chicken)
- ¼ teaspoon Salt and Pepper (each for seasoning chicken)
- 2 tablespoon unsalted butter
Creamy Paprika Sauce:
- 1 tablespoon butter
- 4 cloves garlic minced
- 1 tablespoon flour (sifted)
- ½ cup dry white wine
- ½ cup chicken broth (sodium free)
- ½ cup heavy cream
- 1 teaspoon fresh lemon juice (juice of squeezed lemon)
- 2 cups fresh spinach
- ½ teaspoon salt
- 1 teaspoon paprika
Instructions
Prep the chicken
- Season the chicken with salt, pepper and paprika, rubbing it evenly over both sides.
Cook the chicken
- 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.
Make 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.
Add spinach
- Add in the spinach and cook for additional 2 minutes until the spinach has wilted.
Add chicken to sauce
- 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.
Calories: 330kcal
Notes
- Make sure to use a good heavy skillet here, such as cast iron. It helps to have a large one too. I used 12 inch Lodge Pro-Logic Seasoned Cast Iron Skillet - it's well designed, has a helper handle and sloped sides.
- I recommend using thin chicken breasts for this recipe since we're cooking chicken in sauce. If you have boneless and skinless chicken thighs, they will work just fine and so will chicken tenders.
- Use low-sodium chicken broth if you have concerns with salt content.
Nutrition Facts
Chicken and Spinach in Creamy Paprika Sauce
Amount per Serving
Calories
330
% Daily Value*
Fat
20
g
31
%
Saturated Fat
11
g
69
%
Cholesterol
128
mg
43
%
Sodium
726
mg
32
%
Potassium
624
mg
18
%
Carbohydrates
6
g
2
%
Fiber
1
g
4
%
Protein
25
g
50
%
Vitamin A
2585
IU
52
%
Vitamin C
15.8
mg
19
%
Calcium
51
mg
5
%
Iron
1.4
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
This recipe was originally published in 2017. It's been updated with new photos and better instructions but is the same great recipe.
More easy chicken recipes
- Chicken Provencal
- Sweet and Salty Chicken
- Jalapeño Peach Skillet Chicken
- Garlic Rosemary Chicken Thighs
If you are a lover of seared and coated chicken recipes, be sure to also try Parmesan Crusted Chicken and Pan-Fried Chicken!
Linda says
This did not have the sweet flavor or the smokey paprika flavor i grew up with. Not sure why.
Still trying to find the recipe that fits the flavor memory.
Sarah says
If I were to add xanthan gum in place of the flour how much would I use?
Olya at Whatsinthepan says
Start with 1/8 teaspoon (add it to the butter and garlic mixture before adding wine). Make sure to keep stirring, as it will form clumps if not constantly in motion while it is incorporated into the liquid. If the sauce is not thick enough, sprinkle a bit more while still stirring.
Shanny says
I made this with brown rice it was so delish.... even my very picky kid enjoyed it and asked for seconds definitely a winner.
Olya at Whatsinthepan says
I think brown rice is the way to go! I'm glad that your kid enjoyed it!
Jackie says
I don't have heavy cream on hand. Would half n' half work?
Olya at Whatsinthepan says
Half and half will work. The only concern is the acidity of lemon - it might curdle half an half a bit. So I would go easier on the lemon if using half'n'half. Definitely no more than 1/4 of lemon.
Alexis Dumas says
How would this freeze? Thanks
Olya at Whatsinthepan says
Cream sauces often break when thawing and end up grainy. This one also has lemon in it which is acidic and will definitely make the cream curdle after freezing. I would make the dish without heavy cream, freeze everything else and then finish with cream when you are serving it.
Deb says
I made this for dinner tonight - absolutely delious!! The sauce was flavorful and great with brown rice. Will definitely make this again.
Olya at Whatsinthepan says
I think brown rice is perfect with creamy paprika sauce!
Heather! says
This looks and sounds fantastic! My mouth is actually watering. LOL May I ask with what you might serve this? Does the recipe make enough sauce to justify serving over rice or pasta? Just veggies? Thanks for your ideas!
Olya at Whatsinthepan says
Definitely double the liquids (wine, broth and heavy cream) to serve it over pasta or rice. Some readers added broccoli, others - mushrooms to the sauce and ate it as is.
Heather! says
Thanks! I did add more liquids, adjusting the paprika a bit to match, and served with rice and a spicy cauliflower dish. It was great! Really, really liked it, as did my husband. Thanks a million!
Heather! says
Just thought I'd let you know I have been making this recipe for about a year and a half now, and it ALWAYS gets rave reviews! It's one of our favorites. I do still double the liquids and paprika (for sauce) and serve it over rice. Lately, I have also been adding more spinach and mushrooms. Will have to try the onions, maybe, too. It is very similar to a Butter Chicken dish I make--our OTHER favorite meal!--but with enough difference in spices that it doesn't feel repetitive.
I made it again last night, it was amazing as always, AND we leftovers to look forward to for tonight! 🙂
Olga says
I'm so glad you shared this with me. I felt very useless today due to various things, and reading your kind words really made me feel good again:). Thank you!
Danielle says
To make this Paleo, would you suggest tapioca flour in place of the regular flour? And coconut milk over heavy cream? Unfortunately I can’t have wheat, corn, dairy or soy so I have to basically eat Paleo, :/
Olya at Whatsinthepan says
Coconut milk is perfect substitute for heavy cream! As far as flour goes you can omit flour altogether. It's there only for the texture to thicken the sauce and to make it look pretty:). It's not an essential ingredient at all. And tapioca can become slimy when mixed with milk products.
Olwyn Fleury says
This was a delicious dish. Turned out perfectly! I did at least double the chicken stock and heavy cream. The sauce was a bit too thick. Flavour fantastic! Love smoked Paprika...and the whole thing comes together so quickly. Had 2 large chicken breasts which I sliced in half lengthwise to make 4. Also combined the salt, pepper and paprika into 1/2 a cup of flour and dredged the chicken in that before sautéing. Kept the paprika in place and made a nice crust.
Thank you for the recipe!
Olya at Whatsinthepan says
Yes, sauce is thick! I'm glad you were happy with your adjustments.
Jen says
I threw in some sliced mushrooms I needed to use up - great recipe, I love the smoky flavor and the lemon in there too!