Smoked Paprika Chicken With Creamed Spinach Recipe

Introduction

This Smoked Paprika Chicken with Creamed Spinach recipe delivers a restaurant-quality meal in just 30 minutes. The smoky, savory chicken pairs perfectly with a rich, creamy spinach side for a comforting and complete dinner. If you enjoy creamy spinach dishes, you might also like this Spinach and Mushroom Orzo in Creamy Garlic Sauce Recipe or this Chicken and Bacon Pasta with Spinach and Tomatoes Recipe.

Ingredients

This Smoked Paprika Chicken with Creamed Spinach comes together with a simple list of ingredients that deliver deep, smoky flavor and a luxuriously creamy sauce.

• 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
• 1 cup heavy cream
• 5 cloves garlic, minced
• 1 cup Parmesan cheese, freshly shredded (never frozen)
• 10 oz spinach
• 1 tablespoon lemon zest
• 2 tablespoons fresh parsley, chopped

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This smoked paprika chicken with creamed spinach comes together in about 40 minutes, making it roughly 25% faster than many similar baked or pan-seared chicken dishes with sides.

Step-by-Step Instructions

Step 1 — Prepare the Chicken and Marinade

Pat 4 boneless, skinless chicken breasts dry with paper towels. In a small bowl, combine 2 tablespoons of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of salt, and ½ teaspoon of black pepper. Drizzle the chicken with 1 tablespoon of olive oil and rub the spice mixture all over, ensuring even coverage. Let it sit at room temperature for 15-20 minutes while you prep other ingredients.

Step 2 — Sear the Chicken

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon of oil. Once hot, add the chicken breasts. Sear for 5-6 minutes per side, or until a deep golden-brown crust forms. The chicken will not be fully cooked through at this stage. Remove the chicken to a plate and set aside; it will finish cooking later.

Step 3 — Sauté the Aromatics for the Spinach

In the same pan, reduce heat to medium. Add 2 tablespoons of butter and 3 minced garlic cloves. Sauté for about 1 minute until fragrant. Tip: Do not let the garlic burn, as it will turn bitter.

Step 4 — Wilt the Spinach

Add 10 ounces of fresh baby spinach to the pan in handfuls, stirring as it wilts. This will take 3-4 minutes. Season with a pinch of salt and nutmeg. Once fully wilted, transfer the spinach to a colander and press gently with a spoon to remove excess liquid. This step is crucial for a creamy, not watery, final dish.

Step 5 — Make the Cream Sauce

In the now-empty pan, melt 2 more tablespoons of butter over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute to form a roux. Gradually whisk in 1 cup of whole milk and ½ cup of heavy cream until smooth. Bring to a gentle simmer, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 3-4 minutes.

Step 6 — Combine Spinach and Finish the Chicken

Return the drained spinach to the pan with the cream sauce. Stir in ½ cup of grated Parmesan cheese until melted and combined. Taste and adjust seasoning. Nestle the seared chicken breasts into the creamed spinach. Cover the pan and reduce heat to low. Let it simmer for 8-10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when checked with a meat thermometer.

Step 7 — Rest and Serve

Turn off the heat and let the smoked paprika chicken with creamed spinach rest, covered, for 5 minutes. This allows the juices to redistribute in the chicken. Serve immediately, spooning extra creamy sauce over each portion. For a complete meal, pair with crusty bread, rice, or roasted potatoes.

Nutritional Information

Calories	~480 kcal
Protein	~42 g
Carbohydrates	~9 g
Fat	~29 g
Fiber	~3 g
Sodium	~720 mg

This Smoked Paprika Chicken with Creamed Spinach is a rich source of protein and vitamins A, C, and K from the spinach. The values are per serving and are estimates based on typical ingredients and preparation methods; actual nutrition can vary.

Healthier Alternatives

This Smoked Paprika Chicken with Creamed Spinach is wonderfully adaptable. Here are some practical swaps to tailor it to your dietary needs without sacrificing flavor.

• Protein Swap: Chicken Thighs for Breasts — Use boneless, skinless chicken thighs for a juicier, more flavorful result. The extra fat carries the smoked paprika beautifully.
• Lower-Carb Spinach — Replace the heavy cream in the creamed spinach with full-fat coconut milk or a blend of cream cheese and a splash of chicken broth for a rich, lower-carb version.
• Dairy-Free Creamed Spinach — For a dairy-free creamed spinach, use unsweetened cashew or almond milk thickened with a tablespoon of nutritional yeast or dairy-free cream cheese.
• Gluten-Free Thickener — If your recipe calls for flour to thicken the sauce, substitute with an equal amount of cornstarch or arrowroot powder for a perfect gluten-free finish.
• Low-Sodium Version — Opt for low-sodium chicken broth and use a salt-free smoked paprika blend. Amplify flavor with extra garlic, onion powder, and a squeeze of lemon at the end.
• Vegetarian Protein — Replace the chicken with large portobello mushroom caps or extra-firm, pressed tofu. Marinate them in the smoked paprika seasoning before roasting or pan-searing.
• Lighter Cream Option — Substitute half the heavy cream with plain, full-fat Greek yogurt added at the very end of cooking for a tangy, protein-rich creaminess.
• Leafy Green Swap — Try Swiss chard or kale in place of spinach. Just remember to remove the tough stems and adjust the cooking time slightly as they may take longer to wilt.

Serving Suggestions

• For a hearty family meal, serve this Smoked Paprika Chicken with Creamed Spinach alongside buttery mashed potatoes or a simple roasted potato medley to soak up the creamy sauce.
• Create a lighter, vibrant plate by pairing it with a crisp side salad dressed in a lemon vinaigrette, which cuts through the richness beautifully.
• For a rustic presentation, spoon the creamed spinach directly onto the plate, top with a chicken breast, and garnish with a sprinkle of extra smoked paprika and fresh parsley.
• This dish is perfect for a cozy dinner party; prepare the components ahead and assemble just before serving for a stress-free, impressive main course.
• Turn it into a complete comfort-food feast by adding a side of crusty bread or garlic bread for dipping into the creamy spinach.
• For a low-carb option, serve the Smoked Paprika Chicken with Creamed Spinach over a bed of cauliflower rice or with roasted zucchini noodles.

The smoky, savory notes of the chicken make it a versatile centerpiece, equally suited for a casual weeknight dinner or a more formal gathering.

Common Mistakes to Avoid

• Mistake: Using sweet or regular paprika instead of smoked. Fix: Authentic smoked paprika is non-negotiable for the signature smoky depth; it’s the star of this Smoked Paprika Chicken.
• Mistake: Overcrowding the pan when searing the chicken. Fix: Cook in batches to ensure a proper, golden-brown crust forms, which locks in juices and flavor.
• Mistake: Adding the paprika to a scorching pan. Fix: Remove the pan from heat or lower it before adding the spice to prevent it from burning and turning bitter.
• Mistake: Underseasoning the creamed spinach. Fix: Season the spinach base well before adding cream, as dairy mutes saltiness; taste and adjust at the end.
• Mistake: Using watery, frozen spinach without properly draining it. Fix: Thaw frozen spinach completely and squeeze it in a towel until bone-dry to avoid a runny sauce.
• Mistake: Cooking the chicken breasts whole and unevenly. Fix: Pound thicker breasts to an even thickness or butterfly them for consistent cooking throughout.
• Mistake: Letting the cream sauce boil vigorously. Fix: Simmer the creamed spinach gently after adding dairy to prevent curdling and maintain a silky texture.
• Mistake: Skipping the rest time for the chicken. Fix: Let the Smoked Paprika Chicken rest for 5-10 minutes after cooking so the juices redistribute, keeping it moist.
• Mistake: Not toasting the garlic for the spinach. Fix: Sauté minced garlic just until fragrant (30 seconds) to mellow its raw bite and sweeten its flavor for the cream sauce.

Storing Tips

• Fridge: Store leftover Smoked Paprika Chicken with Creamed Spinach in an airtight container for up to 3 days. Ensure the chicken reaches a safe internal temperature of 165°F before storing.
• Freezer: For longer storage, freeze the dish in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Gently reheat portions in a covered skillet over medium-low heat or in the microwave, stirring occasionally, until steaming hot throughout.

Always allow the chicken and spinach to cool slightly before refrigerating or freezing to maintain texture and food safety.

Conclusion

This Smoked Paprika Chicken with Creamed Spinach is a flavorful, satisfying meal that’s perfect for any night of the week. We hope you love it as much as we do! If you try it, please leave a comment below. For more easy dinners, check out our Chicken Shawarma With Creamy Garlic Sauce Recipe or Spaghetti Squash with Chicken, Tomatoes, Spinach, and Feta Recipe. Don’t forget to subscribe for new recipes!

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FAQs

Can I use a different type of paprika for this recipe?

Yes, but it will change the flavor. The deep, smoky flavor of smoked paprika is essential for authentic Smoked Paprika Chicken with Creamed Spinach. Using sweet or hot paprika will result in a different, less complex taste profile.

How can I make the creamed spinach dairy-free?

You can substitute the cream with a rich, unsweetened plant-based alternative like cashew cream or full-fat coconut milk. For the best result, ensure your Smoked Paprika Chicken with Creamed Spinach still has a creamy, luxurious texture by reducing the substitute slightly to thicken it.

What’s the best side dish to serve with this meal?

This dish pairs wonderfully with simple, starchy sides that soak up the creamy sauce. Try serving it over mashed potatoes, buttered egg noodles, or with crusty bread. These sides perfectly complement the rich flavors of the chicken and spinach.