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Smoked Paprika Chicken with Creamed Spinach

Skinless, boneless chicken thighs seasoned with smoked paprika are seared to perfection in a cast-iron skillet and served with homemade creamed spinach made with heavy cream, garlic, Parmesan cheese, and lemon zest.[1]

  • Total Time: 50 min
  • Yield: 4 1x

Ingredients

Scale
  • 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

Instructions

  1. Season chicken thighs with 1 teaspoon smoked paprika, salt, and black pepper. Heat 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat. Add chicken and sear for 5-7 minutes per side until golden and cooked through (internal temperature 165°F). Add 1 tablespoon butter, stir to coat, and remove chicken from skillet.[1]
  2. In the same skillet, add 1 cup heavy cream and 5 cloves minced garlic; bring to a boil. Stir in 1 cup freshly shredded Parmesan cheese and cook on low-medium heat for 2-4 minutes until melted. Add 10 oz spinach and stir until wilted, about 2 minutes. Season with salt and pepper if needed. Top with 1 tablespoon lemon zest.[1]
  3. Return chicken to skillet with creamed spinach. Top with 2 tablespoons chopped fresh parsley and serve.[1]

Notes

Use a cast-iron skillet for the best sear on the chicken. Ensure Parmesan is freshly shredded for smooth melting in the sauce. This low-carb dish pairs well with cauliflower rice for extra volume.[1]

  • Author: Olivia Bennett
  • Prep Time: 20 min
  • Cook Time: 30 min
  • Method: Main Course
  • Cuisine: American

Nutrition

  • Calories: 811
  • Sugar: 2g
  • Sodium: 720mg
  • Fat: 62g
  • Saturated Fat: 32g
  • Unsaturated Fat: 25g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 3g
  • Protein: 52g
  • Cholesterol: 285mg