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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.
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.
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.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
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.
