Smoked Paprika Chicken with Creamed Spinach Recipe

If you adore dishes that bring a rich, smoky flavor paired with creamy comfort, then you are absolutely going to love this Smoked Paprika Chicken with Creamed Spinach Recipe. The tender, juicy chicken thighs are perfectly seasoned with smoky paprika, creating a beautiful golden crust, while the luscious creamed spinach offers a velvety and garlicky counterpoint that’s bursting with fresh lemon zest. This recipe blends simple ingredients into a dish that feels fancy yet surprisingly easy to prepare, making it a fabulous weeknight dinner or an impressive meal when friends come over.

Ingredients You’ll Need

Every ingredient in this Smoked Paprika Chicken with Creamed Spinach Recipe plays a vital role, whether it’s the creaminess of the heavy cream giving body to the spinach or the smoked paprika lending that irresistible warmth to the chicken. These essentials are easy to find but come together beautifully for a harmonious plate.

• 1 cup heavy cream: Adds a rich, silky base that makes the spinach creamy and indulgent.
• 5 cloves garlic (minced): Joins the cream to create a fragrant and flavorful sauce.
• 1 cup Parmesan cheese (freshly shredded): Melts into the cream for a nutty, salty depth that elevates the spinach.
• 10 oz spinach: The star green packed with nutrients and a mild flavor that soaks up the creamy sauce.
• 1 tablespoon lemon zest: Provides a fresh, bright zing that cuts through the richness.
• 1.5 lb chicken thighs (skinless, boneless): Juicy and tender, perfect for absorbing the smoky spices.
• 1 teaspoon smoked paprika: Brings a smoky warmth and a hint of color to the chicken.
• Salt and freshly ground black pepper (to taste): The simple seasoning heroes that enhance every ingredient.
• 2 tablespoons olive oil: For searing the chicken to a golden perfection.
• 1 tablespoon butter: Added at the end to coat the chicken, giving it a luscious finish.
• 2 tablespoons fresh parsley (chopped): A fresh, herbal garnish that adds color and brightness to the final dish.

How to Make Smoked Paprika Chicken with Creamed Spinach Recipe

Step 1: Make the Creamed Spinach

Begin by creating that dreamy creamed spinach that makes this dish so irresistible. Pour the heavy cream and minced garlic into a large skillet and bring it up to a gentle boil where you can see it bubbling lightly. Once bubbling, add the freshly shredded Parmesan cheese and stir continuously as the cheese slowly melts, about 2 to 4 minutes, until you have a smooth, creamy sauce.

Step 2: Wilt the Spinach

Next, stir in the fresh spinach leaves. Keep the heat on low-medium and gently cook the spinach in the creamy sauce just until the leaves start to wilt and sink down. If you prefer, remove the pan from the heat, cover it, and let the residual warmth finish softening the spinach. Then, add salt and pepper as needed, and finish with a generous sprinkle of lemon zest to brighten the whole mixture.

Step 3: Season the Chicken

While the spinach is gently melting into creaminess, it’s time to focus on that perfectly smoky chicken. Pat the chicken thighs dry, then generously season both sides with salt, freshly ground black pepper, and smoked paprika. These spices form the flavor backbone of the dish.

Step 4: Sear the Chicken

Heat a cast-iron skillet over medium heat for about 3 minutes to ensure it’s nice and hot—this is key for a beautiful sear. Add the olive oil and carefully place the chicken thighs in the skillet. Let the chicken cook undisturbed for 5 minutes so it can develop a golden crust.

Step 5: Finish Cooking the Chicken

Flip the chicken thighs over, reduce the heat to low-medium, and allow them to cook for about 5 more minutes or until a meat thermometer reads 165°F (74°C) in the thickest part. This ensures juicy, safe-to-eat chicken without drying out.

Step 6: Add Butter and Final Touches

Remove the skillet from the heat and swirl in the tablespoon of butter. This coating step enriches the chicken’s flavor and gives it a glossy, mouthwatering finish. Once plated, garnish the chicken with the chopped fresh parsley for a pop of bright color and fresh herbaceous aroma.

How to Serve Smoked Paprika Chicken with Creamed Spinach Recipe

Garnishes

Fresh herbs like parsley or even a sprinkle of extra lemon zest add that final burst of freshness. They contrast beautifully with the smoky chicken and creamy spinach, elevating the dish’s presentation and flavor complexity.

Side Dishes

This dish pairs perfectly with simple sides such as garlic mashed potatoes, roasted baby potatoes, or even a light quinoa salad. These options complement the richness without overwhelming the flavors in the Smoked Paprika Chicken with Creamed Spinach Recipe.

Creative Ways to Present

For a special occasion, serve the chicken thighs atop a bed of the creamed spinach with a drizzle of the buttery pan sauce over the top. Adding a wedge of lemon on the side invites guests to add their own fresh zestiness. You can also place individual portions in wide, shallow bowls for a cozy, rustic look that makes everyone feel warmly invited.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store the chicken and creamed spinach separately in airtight containers in the refrigerator. This helps maintain the best textures—your creamy spinach will stay smooth, and the chicken will stay juicy without getting soggy.

Freezing

You can freeze the chicken and spinach separately in freezer-safe containers for up to 2 months. Be sure to cool the components fully before freezing. Thaw overnight in the refrigerator before reheating for best results.

Reheating

Gently reheat the creamed spinach in a skillet on low heat, stirring frequently to prevent separation. Warm the chicken in a skillet over medium-low heat, adding a splash of olive oil or butter if needed to keep it moist. Avoid microwaving if possible to maintain the best flavor and texture.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work too, but keep in mind they cook faster and can dry out more easily, so adjust your cooking time accordingly and watch them carefully to stay juicy and tender.

Is smoked paprika very spicy?

Smoked paprika is more about warmth and smoky depth than heat, so it’s mild rather than spicy. It adds vibrant flavor without overwhelming the dish.

Can I make this recipe dairy-free?

While the cream and Parmesan are key to the classic creamed spinach texture and flavor, you can substitute with coconut cream and a dairy-free cheese alternative, though the taste will vary from the original.

How do I know when the chicken is fully cooked?

The most reliable way is to use a meat thermometer inserted into the thickest part of the chicken; it should read 165°F (74°C). If you don’t have a thermometer, ensure juices run clear and there’s no pink meat inside.

Can I use frozen spinach?

You can, but be sure to thaw it completely and squeeze out all excess water before adding it to the cream sauce to avoid watery creamed spinach. Fresh spinach generally gives the best texture.

Final Thoughts

There is something truly special about the Smoky warmth of paprika paired with the rich, velvety comfort of creamed spinach. This Smoked Paprika Chicken with Creamed Spinach Recipe has become a favorite in my kitchen because it feels like a celebration of simple ingredients coming together with flair and flavor. I encourage you to try it soon—whether for a cozy dinner or sharing with loved ones—and enjoy every delicious bite!

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