A delicious and creamy chicken dish flavored with smoked and sweet paprika, perfect for a comforting meal.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:American
Diet:Low Calorie
Ingredients
Scale
2 pounds boneless, skinless chicken thighs
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 teaspoons smoked paprika
1 teaspoon sweet paprika
1 teaspoon salt
½ teaspoon black pepper
1 cup chicken broth
1 cup heavy cream
1 tablespoon Dijon mustard
2 cups fresh spinach
Chopped parsley for garnish
Instructions
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Season the chicken thighs with salt, black pepper, smoked paprika, and sweet paprika. Add the chicken to the skillet and brown on both sides, about 5-7 minutes per side.
Once the chicken is browned, pour in the chicken broth and bring to a simmer. Cover the skillet and cook for 15 minutes, or until the chicken is cooked through.
Remove the chicken from the skillet and set aside. Stir in the heavy cream and Dijon mustard, mixing well.
Add the fresh spinach to the sauce and cook until wilted, about 2-3 minutes.
Return the chicken to the skillet, coating it in the creamy sauce. Simmer for an additional 5 minutes to heat through.
Garnish with chopped parsley before serving.
Notes
For a lighter version, substitute half of the heavy cream with low-fat Greek yogurt.
Serve over rice, pasta, or quinoa to soak up the delicious sauce.