Description
Elevate your dinner routine with our Smoked Paprika Chicken with Creamed Spinach, a dish that combines the smoky warmth of paprika-rubbed chicken with the creamy, garlicky goodness of spinach. This recipe promises not only comfort but a delightful harmony of flavors that are sure to impress at any dining table.
Perfect for a family dinner or a cozy meal for two, this dish offers a satisfying blend of textures and tastes, made with ingredients that speak of simplicity and elegance. Whether you’re looking to impress guests or just treat yourself to a gourmet meal at home, this recipe delivers both in taste and presentation.
Ingredients
Creamed Spinach
1 cup heavy cream
5 cloves garlic, minced
1 cup Parmesan cheese, freshly shredded
10 oz spinach
1 tablespoon lemon zest
Smoked Paprika Chicken
1.5 lb chicken thighs, skinless, boneless
1 teaspoon smoked paprika
Salt and black pepper, freshly ground, to taste
2 tablespoons olive oil
1 tablespoon butter
2 tablespoons fresh parsley, chopped
Instructions
Creamed Spinach:
In a large skillet, bring heavy cream and minced garlic to a boil.
Add Parmesan cheese and stir until melted on low-medium heat, about 2-4 minutes.
Add spinach and stir until just wilted. Season with salt, pepper, and top with lemon zest.
Smoked Paprika Chicken:
Season chicken thighs with salt, pepper, and smoked paprika.
Heat a cast-iron skillet over medium heat for 3 minutes, add olive oil, then chicken.
Cook chicken 5 minutes on each side until seared and cooked through. Internal temperature should reach 165°F (74°C).
Off heat, add butter to the skillet, stirring to coat the chicken.
Serve chicken topped with fresh parsley and alongside the creamed spinach.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 650 kcal